Sweet Scones Option 1
- 300 grams F.G Roberts Gluten Free Self Raising Flour
- 60 grams Cubed Chilled Butter
- 20 grams caster sugar
- 220 grams buttermilk
- Preheat the oven to 210°C. Line a baking tray with paper.
- Sift the flour, add the butter and using your fingertips, rub the butter into the flour until it looks like fine breadcrumbs.
- Add the sugar and buttermilk. Use a table knife to mix the buttermilk into a soft dough. Be mindful not to overwork the dough.
- Sprinkle flour generously on a work surface and on your hands, then lightly form the dough in a mound. This is a very very soft dough so do not roll out. Just form it into a shape on the floured surface.
- Then lightly pat it out to about 3cm thick. Dip a round cutter in a little flour and cut out scones. We recommend using a 5cm cutter as these spread a bit so maybe go a bit smaller. Gently put on the baking tray, making sure that they are spaced closely together – almost touching.
- Reshape the spare bits of dough into a ball and flatten again to 3cm thick. Cut out the rest of the scones as before. Brush the tops with a little extra buttermilk.
- Put the scones into the hot oven and bake for 15-20 minutes, until firm and golden. Cool on a wire rack. Cook time will vary by the oven.