Ingredients

The following ingredients have 4 Servings
  • 95 g tapioca starch
  • 80 g white rice flour
  • 70 g oat flour (gluten free) (grind oats to fine flour in blender if no oat flour available)
  • 40 g buckwheat flour
  • 40 g sorghum flour
  • 25 g corn starch ((in UK = 'corn flour'))
  • 2 tsp xanthan gum
  • ½ tsp fine sea salt
  • 4 tsp GF baking powder
  • 100 g unsalted butter (cold and cubed)
  • 230 ml/g full fat milk
  • 1 tbsp lemon juice
  • 1 tsp bicarbonate of soda
  • 140 g mature Cheddar cheese (grated)
  • 1 large egg (UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’))
  • 1 egg (lightly beaten with a fork)
  • 30 g mature cheddar cheese (grated - to sprinkle on top)

Instruction

  • In a large mixing bowl, weigh and mix together the flours, xanthan gum, salt and baking powder, until all lumps are broken down and well-blended.
  • With finger tips, rub the butter into the flour mix until it resembles coarse breadcrumbs. (for hot hands see NOTES)
  • Chill the rubbed-in mixture in the fridge for at least 2 hours (and if possible over night).
  • When ready to finish making the scone dough, mix the full fat milk with the lemon juice. Stir and leave to stand at room temperature for about 15 minutes to make homemade buttermilk (It should become grainy/lumpy).
  • Base-line a large baking sheet with baking paper and place in the oven to heat.
  • Pre-heat the oven to 200 C/400 F/Gas 6.
  • Take the chilled flour-butter mix from the fridge and add the bicarbonate of soda and 140g portion of grated cheddar cheese.
  • Beat the egg with a fork until blended and add to the mixture along with the homemade buttermilk.
  • Gently stir the mixture using a flat-bladed table knife until it has become damp and clumpy.
  • With lightly-floured hands, gently bring the dough into a ball and press lightly together (do not over-work or over-condense).
  • Tip the dough onto a lightly-floured surface (I use straight GF flour blend).
  • Gently press the dough down to form a flattened surface and very lightly sprinkle with flour to prevent sticking.
  • Roll the dough out using a rolling pin to a thickness of about 4 to 5 cm.
  • Using a round pastry cutter to the size of scones you require, cut the dough into rounds, by pressing straight down.
  • As each scone is cut, set them to one side until ready to bake.
  • Bring any remaining dough together and repeat the rolling and cutting process until all the dough has been used, trying hard not to 'work' the dough too much as you go.
  • Using a pastry brush, glaze the top of each scone with beaten egg and add a sprinkle of the remaining cheese.
  • When ready to cook, carefully take the pre-heated baking tray from the oven and (either by hand or with a spatula) quickly transfer the dough-scones to the tray, ensuring 2 to 3 centimetres space round each one for an even bake.
  • Using oven gloves, put the tray back in the oven and bake for 12 to 15 minutes for medium-sized scones (or 16 to 17 minutes for large scones) until well-risen and golden.
  • Remove from the oven and transfer to a wire rack to cool.