1 ½ cups gluten-free flour
1 cup of chestnut flour
2 tsp gluten-free baking powder
125 grams butter
Preheat oven to 200c. Line 1 baking tray.Place the flours into a large bowl and
rub in the butter with your fingertips until the mixture resembles fine bread crumbs.
I successfully do this in my mixer. With a knife, doing a ’cutting action’ slowly add
the milk..you may need all of it, you may need less.Once your knife starts to clump
with the dough, take it away and start using your hands. Gently bring the dough together
and turn out on to a floured ( gluten-free) bench. Knead the dough by pressing and turning
until the dough is just smooth.Roll out to the thickness of about 4cm. Using a 5cm fluted
or plain cutter, cutout the scones. It helps to dip the cutter in gluten-free flour before
each cut,this is to avoid sticking.Place the scones on a baking tray, and bake for 15-20
minutes or until goldenand cooked through. Once cooked immediately wrap them in a clean tea
towel ( this will help give them a soft crust).
Serve warm with Jam and cream. Butter or Blue Cheese.
This fantastic recipe is from out ESLW chef, Veronica Smith – www.facebook.com/veronicacookingsmith