Gluten Free Sultana Scones

Makes 12

These Scones are made with Rice Flour instead of traditional wheat flour, making them suitable for anyone following a gluten free diet. Perfect with a serving of clotted cream and jam, these scones are the classic centrepiece of afternoon tea. This recipe will make 12 good sized scones.

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Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts

Vegetarian, Vegan

Ingredients

250g FREEE Rice Flour
5 tsp FREEE Baking Powder
1 tsp FREEE Xanthan Gum
50g oil
1 tbsp golden syrup
75g sugar
100g sultanas
1 lemon, squeezed
tepid water

Line a large baking tray with parchment and pre-heat the oven.
Put the rice flour, baking powder and xanthan gum into a bowl and blend together well.
Drizzle the oil and syrup over the flour and blend with a fork until the mixture resembles breadcrumbs.
Stir in the sugar and sultanas.
Squeeze the lemon juice into a jug and add water to reach 250ml of liquid.
Pour the liquid into the bowl and stir to make a soft, spongy mass of dough.
Spoon into 12 piles of dough on the prepared baking tray.
Gently tease the piles of dough into circles and brush the tops with water.
Bake for 25–28 minutes, until golden brown.

Equipment

Large oven tray, parchment lined

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

25-28 minutes

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