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Gluten-free Plain White Scones

by Clare Marriage from FREEE Baking

Makes a classic British afternoon tea accessible for all, these gluten-free scones are completely identical to the gluten-based original - light, fluffy and perfect topped with clotted cream and jam.

Introduction

Traditional British classic, these easy to make scones are perfect served warm with jam and clotted cream.

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Ingredients

oil, for baking tray
100ml milk
½ tsp lemon juice
200g FREEE Plain White Flour, plus extra for dusting
½ tsp FREEE Bicarbonate of Soda
1 tsp FREEE Xanthan Gum
50g caster sugar
25g butter
1 egg

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Method

Cooking time: 18–20 MINUTES.

Preheat the oven to 200°C, Fan 180°C, 400°F, Gas 6. Rub some oil around the inside of a large baking tray or insert a baking liner.

Measure the milk into a bowl and add the lemon juice.

Put the flour, bicarbonate of soda, xanthan gum and sugar into a bowl, stir to combine and sift into a mixing bowl. Add the butter and mix until it resembles breadcrumbs.

Break the egg into the milk bowl and beat them together.

Tip all but a tablespoon of the liquid into the mixing bowl and stir to form a soft dough, stopping when it becomes sticky.

Lightly flour a work surface, put the dough in the middle and sprinkle it with flour.

With the palm of your hand, gently flatten the dough until 3cm/ 1¼ inch thick. Press a 5cm/2 inches round cookie cutter or glass into the dough to make circles. Using a fish slice, transfer the soft scones to the prepared baking tray. Brush the top of the scones with the remaining milk mixture.

Bake for 18–20 minutes until golden.

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