Gluten-free scones

Xanthan gum helps bind the ingredients in much the same way as gluten. It’s available from most supermarkets. Freeze any leftover scones in an airtight container.

Ingredients

1 ¾ cups	Gluten-free flour (Main)
¼ cup	Sugar
2 tsp	Baking powder
½ tsp	Xanthan gum
½ tsp	Salt
125 g	Butter, chilled, chopped
2	Large eggs
⅓ cup	Buttermilk, or milk
1 tsp	Vanilla essence
1 serving	Milk, for brushing

Directions

1. Line a baking tray with baking paper. (Ensure the tray can fit into your freezer.)
2. Place the flour, sugar, baking powder, xanthan gum and salt in a food processor. Mix well. Add the butter, processing until the mixture resembles breadcrumbs. Tip into a large bowl.
3. Beat the eggs, buttermilk (or milk) and vanilla until frothy. Pour into the flour combo and mix well.
4. Tip onto a lightly (gluten-free) floured bench. The mixture will be quite sticky so just pat into a 3cm thick piece. Using a 5cm diameter biscuit cutter make rounds of the dough. If the cutter becomes clogged, rinse in cold water. Any offcuts can be pressed together and cut into rounds.
5. Place on the prepared baking tray. Brush the tops with a little milk. Freeze for 15 minutes.
6. Meanwhile, preheat the oven to 200°C. Bake the scones for 15-20 minutes, until golden.
   Best served fresh.

See more of Jan's gluten-free recipes:

• Cheese puffs
• Gluten-free bacon and egg pie
• Double chocolate gluten-free brownies