Gluten-free date and orange scones

This recipe comes from Coeliac New Zealand ambassador Sally Holland, from her cookbook Goodbye Gluten.

Ingredients

150 ml	Buttermilk
150 ml	Cream
2 large	Eggs
3 cups	Gluten-free flour mix, see recipe below (Main)
4 tsp	Baking powder, gluten-free
2 tsp	Baking soda
1 tsp	Salt
1 cup	Chopped dates (Main)
1	Orange, use the zest only, finely grated (Main)
1 Tbsp	Milk, to brush tops

Directions

1. Heat oven to 200C.
2. Place the buttermilk, cream and eggs in a bowl and whisk together.
3. Sift the flour mix, baking powder, baking soda and salt into a mixing bowl. Add the dates and orange zest and mix well. Pour in the liquid ingredients and mix with a knife until everything is just combined. Add a little extra cream or buttermilk if the dough looks too dry. It should be quite wet but still able to be handled.
4. Turn out on a board dusted with flour mix and gently pat out to a 2½cm-thick circle.
5. Cut out scones using a round cutter and place on a baking tray lined with baking paper.
6. Press remaining dough together and cut out more scones until all dough is used up.
7. Brush tops of scones with milk.
8. Bake 10–15 minutes until the scones are golden. Serve warm.

Gluten-free flour mix

Sally has used white rice flour and cornflour from maize, not wheat. Xanthan gum is made from corn sugar and is used as a gluten substitute to give elasticity in gluten-free baking. Tapioca flour is also known as arrowroot.

Sift 2 cups rice flour, 1 cup tapioca flour, 1 cup cornflour, 2 Tbsp xanthan gum into a large mixing bowl. Using a wire whisk, slowly stir until well-blended. Transfer to an airtight container. Makes 4 cups.

Another of Sally's gluten-free baked treats

• Gluten-free rhubarb and caramel upside down cake