Unlike my friends who grew up on ‘Nana’s’ scones, I was first introduced to the humble English scone in my Year 5 home cooking class. I recall Kylie’s shock: “what do you mean you have never eaten a scone?”. It wasn’t my fault, Greek Nana’s don’t bake scones! Australia’s love affair with scones quickly became my love affair too. When I cut gluten out of my diet I missed scones terribly. I attempted many recipes but all seemed to fail – too hard, too flat, too awful.
I have finally perfected gluten free scones. This recipe delivers a tall and handsome scone just like a regular one. Scone envy is now a thing of the past. Delicious with my homemade Strawberry & Raspberry jam.
- 200mL milk + 2 tsp lemon juice
- 300g self raising flour
- 1 tsp baking powder
- 80g unsalted butter, chopped and slightly softened
- pinch of salt
- 2 tsp caster sugar
- Preheat oven to 160c.
- Add lemon juice to milk and let sit for 5 minutes (this creates buttermilk. You can use buttermilk instead but I never seem to have buttermilk stored in my fridge).
- Gently rub the flour, baking powder, butter, salt and sugar together with your fingers.
- Make a well in the centre, pour in the milk and combine.
- Turn out dough on a floured surface or sheet of baking paper and roll to a 3cm thickness. Use a 5cm round cutter to cut out scones.
- Bake for 20 minutes or until golden. Serve with jam and cream.