palmernoms

This is a very quick and simple recipe and takes about half and hour from start to finishing with hot out of the oven scones! You should try and let them cool for 15 – 20 minutes before covering in butter and jam as they can be very crumbly, but… I never manage to wait! Best eaten on the day but you can freshen up on the following day by popping in oven for 5 minutes.

• 225g/8oz gluten free plain flour (I use Dove’s Farm)
• 4 tsp of baking powder
• pinch of salt
• 55g/2oz unsalted butter
• 25g/1oz sultanas
• 25g/1oz caster sugar
• 150ml/5fl oz skimmed milk (you can use lactose free if you’re lactose intolerant)

Preheat oven to 200 degrees celcius for fan assisted. Get out a large baking sheet and grease or I use a reusable Teflon baking mat.

Sift your flour and baking powder into a large bowl and dice the chilled butter add to the bowl and rub into the flour until it resembles fine breadcrumbs. Add the caster sugar and sultanas and stir to combine. Slowly add the milk until a dough forms (you don’t want to add too much milk so you get a soggy dough).

Lightly flour your surface and roll out the dough to around 1.5 – 2 cm thick using a cutter cut into rounds and pop on your baking tray. You can ball up the cuttings and re roll to use up all the mixture. Put in oven and bake for 10 – 15 minutes until golden brown.