Gluten Free Scones

240g Bi-Aglut gluten free flour

3 teaspoons McKenzies gluten free baking powder

pinch of salt

30g caster sugar

60g unsalted butter, cut into small cubes

1 egg

1/4 cup lemonade

a little milk or egg wash for glazing

1.  Sift flour, baking powder, salt and sugar 3 times.

2.  Add butter rubbing gently with fingertips until mixture is crumbly.  Create a well in the centre.

3.  Combine egg and lemonade.  Add into the weel and mix gently with a knife.

4.  Knead gently until well combined.  Mixture will be slightly sticky.

5.  Flatten with palms gently to 1cm thickness.

6.  Use a scone cutter to cut small rounds and place onto a hot oven tray that has been lightly floured.

7.  Cook in a preheated 250°C oven for 12 to 15 minutes. 

Tips

Lemonade can be substituted with mineral water or milk.

It's important to handle the dough as little as possible.

All ingredients should be a room temperature, but the buter should be cold.