( MAKES 9 )
Photo by Jan Bilton
Because of the lack of gluten, these scones do not rise like conventional ones. But, topped with raspberry jam and whipped cream, they’re delicious.
- Preheat the oven to 200C. Line a baking tray with baking paper.
- Sift the flour, baking powder, salt and caster sugar into a bowl. Stir to combine. Beat the egg, cream and lemonade together. Pour into the dry ingredients and stir to combine.
- Turn onto a plastic film-covered chopping board dusted with a little gluten free flour. Pat the dough into a 2cm thick oblong. Cut into squares. Place on the baking tray. The tops can be brushed with a little beaten egg for extra colour. Bake for 15 minutes, until lightly coloured on top. Best eaten fresh.
More of Jan's gluten-free treats