Mix
7 dl gluten free flour mix
7 teaspoons (not topped) of baking powder
1-2 table spoons confectionary sugar
Add
60 grams butter cut into small pieces (or use oil if you prefer or have no butter on hand)
Mix to sandy or clumpy consistency
Add
½ dl sourdough
1 ½ – 2 dl buttermilk (alternatively yoghurt mixed with a bit of milk, kefir or similar that you already have at home)
Turn oven to 230°C
Mix by hand in quick moves. Working the dough too much leaves you with flat and unrisen scones.
Turn the lightly combined dough onto floured surface and knead lightly just and only to make it a collected piece, which you flatten out till 2-3 cm thickness. Smash out with a scone’s cutter, or use a very sharp kitchen knife to do the same, to help the scones rise properly when baking.
Bake for 14-16 minutes, let cool and serve with jam and cream or lemon curd.
AneK 