Makes 12 triangular scones.
TIP: Use milk on your fingers to handle the very soft and sticky dough.
- 240g Shipton Mill All Purpose GF flour
- 60g ground almonds
- 3 tsp GF baking powder
- 2 tbs caster sugar
- 2 pinches salt
- 1 tsp xanthan gum
- 70g cold butter, unsalted
- 2 medium eggs, beaten
- 7-8 tbsp cold milk
Pre-heat a fan oven to 180℃.
Line a 32cm x 32cm baking sheet with buttered parchment paper.
Weigh all the dry ingredients into a bowl and combine by dry whisking.
Cut the butter into cubes and rub into the flour with your fingertips. You can also use a food processor to do this.
Add the beaten eggs and milk and mix to a soft, wet paste with a spatula by hand, or blend in the food processor.
Halve the mixture and drop each piece onto the prepared parchment.
Using your fingertips and milk, shape them into soft, smooth round discs roughly 12cm across and 15-20 cm deep.
Cut each round in half with a knife, then cut each half into 3 pulling the triangle slightly apart with the knife, this helps the scones to rise and bake in the centre.
Bake in the centre of the oven for 20-25 minutes until golden and cooked through.
Remove to a cooling rack, serve with clotted cream and jam.