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Wheat Free English Scones

Vegetarian and Wheat free

ingredients

serves 6
115 g (4 oz) 3/4 cup of rice flour
115 g (4 oz) 3/4 cup of barley flour
1/2 teaspoon of salt
1 tablespoon of caster (superfine) sugar
2 teaspoons of Gluten free baking powder
55 g (2 oz) 1/4 cup of Dairy free margarine, cut up into pieces
1 large free-range egg, beaten
5 tablespoons of goat's milk
Extra goat's milk to glaze

method

1. Preheat the oven to 230°C (450°F) Gas mark 8

2. Preheat a baking sheet in the oven.

3. Sift the flours, salt, sugar and baking powder into a large bowl and rub in the margarine until the mixture resembles breadcrumbs.

4. Make a well in the centre of the dry ingredients and stir in the beaten egg and goat's milk to make a soft dough.

5. Turn the dough out onto a floured surface and knead quickly and lightly to remove any cracks.

6. Gently flatten the dough with the palm of your hand until it is about 2 cm (3/4 inch) thick. Using a floured 5 cm (2 inch) cutter, cut out 5 dough rounds as close to each other as possible. if there are enough trimmings to make another one, then do so.

7. Carefully place all the rounds on the hot baking sheet and brush them with a little extra milk.

8. Bake in the centre of the oven for about 8 - 10 minutes or until they are firm, well risen and golden.

9. Cool the scones on a wire rack and serve them fresh with lots of jam (jelly)!

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