What could be more British than afternoon tea with fruit scones, jam and extra thick double cream?! They are easy to make and are ideal when you have visitors arriving at short notice! You can adapt them easily, omitting the fruit, or adding different flavours that your family love. You might like to try orange zest with cinnamon, desiccated coconut or maybe add some walnuts?
- 250g rice flour (I use Doves Farm)
- 5 tsp gluten and wheat free baking powder
- 4 tbsp icing sugar
- 2 tsp Xanthan Gum (I use Doves Farm)
- 50g butter - cubed
- 300ml natural yoghurt
- 75g sultanas
- Zest from 1 orange
- 1 egg - beaten
Pre-heat the oven to 220˚C, 200˚C fan, 425˚F, Gas mark 7.
Sieve the rice flour, baking powder, xanthan gum and sugar into a bowl and mix together. Add the cubed butter to the bowl and using your fingertips, blend together until you have a mixture that resembles fine breadcrumbs. Stir in the yoghurt, dried fruit and orange zest and using your hands, gently bring everything together into a soft ball. Lightly dust the worktop with flour and carefully flatten the dough to roughly 3cm with your hands or a rolling pin. Using a lightly flour dusted round pastry cutter or upturned tea cup, (this will stop the cutter sticking to the dough), cut out the dough into 8 circles.
Dust a large baking tray with a little flour and place the scones on top. Brush a little beaten egg over each scone and bake in the pre-heated oven for 18 - 20 minutes, or until golden.
Serve warm or cold with jam and cream and a dusting if icing sugar – delicious!