Scones - Gluten Free

A light and fluffy scone, best eaten on the day they are made.

30 mins

Prep Time

(2)

Ingredients

Method

Preheat the oven to 200˚C.
Sift the flour, xanthan gum and salt into a bowl, and mix with a whisk.
Mix the lemonade or soda water and cream in a jug, pour over the dry ingredients and mix to a soft dough.
Turn out onto a surface floured with gluten free flour and pat or roll out to 2cm thickness.
Cut and place close together on a cold baking tray.
Brush the tops with beaten egg if desired, then let stand for 10 minutes.
Bake for 15 minutes or until golden brown. Place on a wire rack to cool, wrapped in a clean tea towel to keep them soft.