320gplain gluten free flour blend GFA Rice Free Blend B see NOTES
pinch fine sea salt
1tbspGF baking powder
2tspbicarbonate of soda
90gunsalted butter cold and cubed
1largeegg beaten - UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
284mlbuttermilk1 pot UK
a beaten egg mixed with a little milk for glazing
Preheat the oven to 200 C/400 F/Gas 6. Line a couple of baking trays with baking paper and set aside.
Weigh and mix together the flour, xanthan gum, salt, almonds, baking powder, and bicarbonate of soda until well-blended (I weigh mine into an airtight container and shake vigorously).
In a large bowl, rub the cold butter into the flour mixture until it resembles fine breadcrumbs.
Add the sugar and stir through.
Make a well in the centre and add the beaten egg and buttermilk.
Using a flat-bladed knife, mix the wet ingredients into the dry, until it clumps together. Continue to mix until it comes together as a very sticky dough. If it looks like the dough is too dry, then add a little milk.
Lay a large piece of baking paper on the work surface and sprinkle liberally with gluten free flour/tapioca starch.
Flour your hands well and gently bring the dough together. It should be quite wet.
Tip the dough out onto the floured baking paper, sprinkle a little more flour on the top and lay a further piece of baking paper over.
Gently roll out the dough between the paper to a depth of about 4 cm.
Use a round/fluted cookie cutter (I used a large one 3 inches/7 cm) to cut rounds from the dough and carefully transfer to the lined baking sheets.
Bring any remaining dough gently together (trying not to over-work) and repeat the rolling and cutting process, until all the dough has been used and transferred to the baking sheets.
Beat an additional egg with a little milk and brush the top of each scone with the egg-wash to glaze.
Bake in the oven for 15 to 18 minutes, until well-risen, firm and golden.
Remove from the oven and transfer to a wire rack to cool.
Eat warm or cold, with butter and/or jam and/or cream. Store the scones in an airtight container for 2 to 3 days if necessary. If it is very hot, store in the fridge after a day and 'refresh' in the microwave for a few seconds.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Rice Free Flour Blend B can be found on the GFA Flours & Flour BlendingPage. If using an alternative flour (particularly one which is rice-based), the texture may be drier and the mix may require a little more liquid.