Ingredients

The following ingredients have 12 Servings
  • 320 g plain gluten free, rice free flour blend (I use GFA Blend B - See NOTES. )
  • 2 tsp xanthan gum
  • pinch fine sea salt
  • 50 g ground almonds
  • 1 tbsp GF baking powder
  • 2 tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • ½ tsp mixed spice
  • 90 g unsalted butter (cold and cubed)
  • 35 g soft light brown sugar
  • 1 orange zest (finely grated )
  • 80 g golden raisins
  • 80 g sultanas (I used larger Turkish sultanas)
  • 1 large egg (lightly beaten (UK large))
  • 284 ml buttermilk (= 1 pot in the UK)
  • 1 egg (beaten with a little milk)
  • 50 g plain gluten free flour (See NOTES for best blend)
  • 1 tbsp icing sugar (confectioners sugar)
  • 40 to 50 ml cold water
  • 1½ tbsp soft light brown sugar
  • 2 tbsp water

Instruction

  • Preheat the oven to 200 C/400 F/Gas 6. Line a couple of baking trays with baking paper and set aside.
  • Weigh and mix together the flours, xanthan gum, salt, almonds, baking powder, bicarbonate of soda, cinnamon and spice until well-blended (I weigh mine into an airtight container and shake vigorously). Transfer to a large bowl.
  • Rub the cold butter into the flour mixture until it resembles fine breadcrumbs.
  • Add the sugar, orange zest, sultanas and raisins and stir through.
  • Make a well in the centre and add the beaten egg and buttermilk.
  • Use a flat-bladed knife to mix the wet ingredients into the dry, until it clumps together. Continue to mix until it comes together as a very sticky dough. If it looks like the dough is too dry, then add a little milk.
  • Lay a large piece of baking paper on the work surface and sprinkle liberally with gluten free flour/tapioca flour.
  • Flour your hands well and gently bring the dough together. It should be quite wet.
  • Tip the dough out onto the floured baking paper, sprinkle a little more flour on the top and gently roll out the dough to a depth of 3 to 4 cm.
  • Use a medium-sized round/fluted cookie cutter to cut rounds from the dough and carefully transfer them to the lined baking sheets.
  • Bring any remaining dough gently together (trying not to over-work) and repeat the rolling and cutting process, until all the dough has been used and transferred to the baking sheets.
  • Brush the top of each scone with egg-wash.
  • Mix together the flour and icing sugar for the piped crosses and add the water, stirring through, a little at a time until you have a very thick, but not stiff paste.
  • Use a disposable piping bag with a tiny snip off the end or a squeezy sauce bottle to pipe crosses onto the top of each scone.
  • Bake in the oven for about 15 minutes, until well-risen, firm and golden.
  • Remove from the oven and whilst still hot, mix together the brown sugar and water for the glaze, heat gently in a saucepan or microwave until the sugar has dissolved and brush the glaze over each scone.
  • Transfer the scones to a wire rack to cool.
  • Eat warm or cold, with a spread of butter.
  • Store the scones in an airtight container for 2 to 4 days if necessary (and if they become less soft, ‘refresh’ with a few seconds in the microwave).