Try this recipe if you have a gluten allergy or intolerance in the family.
|500 ml||gluten-free flour|
|15 ml||Robertson's baking powder|
|25 ml||castor sugar|
|135 ml||butter — cold, diced|
|1||eggs — large|
|100 ml||LANCEWOOD® Buttermilk|
|60 ml||water — or milk|
|cream — and strwberry jam, to serve|
Sift the flour, baking powder, sugar and 2ml salt together in a large bowl.
Add the butter to the dry ingredients and rub in until the mixture resembles fine breadcrumbs. Work quickly to prevent the mixture heating up.
Mix the egg, buttermilk and water or milk together in a separate bowl. Make a well in the centre of the dry ingredients and pour the liquid in. Use a blunt knife to cut through the mixture to gently combine the dry and liquid ingredients. Press the last bit together very gently to form a soft dough. Do not overmix or knead.
Gently press out on a piece of clingwrap until 2-3cm thick. Dust a scone or round cookie cutter with gluten-free flour and press out the scones. Place on a lined baking sheet and bake in a preheated oven for 12 to 15 minutes. Cool for a few minutes, then serve with strawberry jam and a dollop of whipped cream.
Image and text: Ideas magazine.