( MAKES 12 )
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.
- Line a baking tray with baking paper. (Ensure the tray can fit into your freezer.)
- 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.
- Beat the eggs, buttermilk (or milk) and vanilla until frothy. Pour into the flour combo and mix well.
- 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.
- Place on the prepared baking tray. Brush the tops with a little milk. Freeze for 15 minutes.
- 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: