- 75g (~1/2 cup) grass fed butter, chilled and cut into cubes
- 1 ¾ cup cassava flour, plus extra for dusting
- 1 cup almond meal
- 2 tsp baking powder
- ¼ cup coconut sugar
- 2 tsp cinnamon powder
- 1 tsp vanilla extract
- ¾ cup sultanas
- ¾ cup buttermilk OR ½ cup almond milk & ¼ cup yoghurt (or coconut yoghurt)
- 2 free range medium eggs, beaten
- Preheat the oven to 180°C and line a baking tray with parchment paper.
- Mix the flours, coconut sugar, cinnamon and baking powder into a large mixing bowl.
- Add the cubes of butter, keeping all the ingredients as cold as possible.
- Rub in lightly and quickly with your fingertips until the mixture looks like fine breadcrumbs.
- Add the sultanas.
- Mix the buttermilk, vanilla and 2 of the eggs together and whisk until well combined.
- Put 1 tbsp of this egg mix aside.
- Add wet mix to the flour blend and mix together with a round-bladed knife to a soft, but not too sticky dough
- Turn the dough out onto a lightly floured work surface, lightly knead just a few times only until gathered together.
- Gently roll out the dough until around 2 cm thick, then cut out as many rounds as possible from the first rolling with a 6cm cutter or glass
- Gather the trimmings, then roll and cut out again.
- Lay on the baking tray, spaced slightly apart, then brush the tops of the scones with the reserved egg
- Bake for about 12-15 minutes, or until risen and light golden.
- Remove and cool on a wire rack.
Serve warm with fresh cream & berries
History & Benefits:
There is something very nostalgic about baking scones, particularly on a rainy day, and we think that these gluten free scones smell and taste as good as the original English scone.
To prevent your scones from becoming tough and heavy, handle the dough as lightly and as little as possible. It is also a good idea to roll them out quite thickly as they don’t rise as much as the traditional version.