About this recipe:A blend of sorghum flour, millet flour and tapioca flour is used to makes these buttery gluten free scones.
Makes: 15 scones
200g sorghum flour
140g millet flour
70g tapioca flour
4 teaspoons baking powder
2 teaspoons xanthan gum
1 1/2 teaspoons bicarbonate of soda
1 1/2 teaspoons salt
115g cold butter
1 egg, beaten
1 tablespoon cider vinegar
2 tablespoons rice flour, or as needed
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Method Prep:25min › Cook:15min › Ready in:40min
Preheat oven to 180 C / Gas 4. Grease a large baking tray.
Whisk sorghum flour, millet flour, tapioca flour, baking powder, xanthan gum, bicarbonate of soda and salt together in a large bowl. Cut in butter with a pastry blender or 2 knives until there are no large pieces left.
Mix milk, egg and vinegar together in a small bowl. Pour over flour and butter mixture; stir until dough comes together.
Dust a flat work surface with rice flour. Roll dough out to 1cm thickness; stamp out 15 scones with a scone cutter. Arrange scones on the prepared tray.
Bake in the preheated oven until the tops are golden brown, 15 to 20 minutes.