Gluten-Free Fruit Scones

Instructions

1. Preheat Oven:
   Preheat your oven to 200°C fan / 220°C / 425°F. Line a baking sheet with non-stick baking parchment and place the sheet in the oven to heat up.

2. Mix Dry Ingredients:
   In a large bowl, combine the gluten-free flour, baking powder, and xanthan gum. Add the cold cubed butter and rub it in with your fingertips until the mixture looks like coarse breadcrumbs.

3. Add Fruit & Sugar:
   Stir in the caster sugar and the sultanas or cherries.

4. Prepare Wet Mixture:
   Gently warm the milk (lukewarm; avoid hot). Add the lemon juice to the milk and let it stand for 1-2 minutes until slightly curdled/lumpy. Add the vanilla extract and beaten egg; mix well.

5. Combine & Form Dough:
   Make a well in the center of the dry mixture. Pour in the wet mixture, and work in using a fork or knife until it forms a slightly sticky dough. Dust your work surface and hands with flour. Turn out the dough and fold gently a few times to bring it together.

6. Shape & Cut:
   Shape the dough into a round about 4 cm (≈1.6 in) thick. Use a 5 cm (2 in) round cutter (or fluted cutter) to cut out scones. Re-round scraps gently rather than re-rolling harshly.

7. Egg Wash & Bake:
   Brush the tops with beaten egg. Transfer the scones to the hot baking sheet, then bake for about 12-15 minutes until golden on top.

8. Cool & Serve:
   Let them cool briefly and enjoy warm (best), or cool completely. Serve with jam and cream. Store in an airtight container. Freeze if desired (up to ~ 3 months).

Notes & Serving Tips

• Don’t overwork the dough — too much handling makes scones tough.

• Using a hot baking sheet helps give a better rise & crust.

• Sprinkling demerara sugar on top gives a nice crunch/burst of sweetness.

Go to the next page to get the Nutrition