Anne Neary Recipes

Gluten-Free Scones

Gluten-Free Scones


450g/1lb Gluten-free tritamyl flour

1tsp xanthan gum

1tsp gluten-free baking powder

110g/4oz butter

75g/3oz sugar

2eggs beaten



Preheat oven to 200C degrees/fan 180C degrees/Gas mark 6.

Sieve flour, xanthan gum and baking powder into a bowl and rub in the butter.

Add the sugar.

Mix the milk and eggs together and add to the dry mixture to make a soft dough.

Turn the dough out into a floured surface and knead lightly.

Roll out to about 1 inch thick and cut out scones with a floured cutter.

Put on a lined baking tray and use the left over eggs and milk to glaze the tops.

Bake for about 20minutes.