Makes 8 scones
Prep time 15 minutes
Cook time 15 minutes
- 450g gluten-free self-raising flour *
- 90g dairy-free butter, chilled and diced
- A pinch of salt *
- 150g organic raisins *
- 225ml dairy-free milk alternative plus 2 tbsp for brushing *
- Jam of choice for topping *
* Available from Holland & Barrett
Preheat the oven to 220ºc/200ºc fan. Combine the flour, butter and salt and rub between your fingertips until the mixture resembles breadcrumbs. Mix in the dried fruits and then using a butter knife mix the flour mixture as you gradually pour in the milk.
Work the mixture into a dough and then tip onto a floured surface. Making sure not to overwork the dough, roll it out slightly and then use a medium-sized pastry cutter to stamp out as many scones as you can. Make sure to flour the cutter and press straight down, if you twist the dough, it will stunt the rise. Use up all the dough and then transfer to a floured baking tray.
Brush the tops with the remaining milk and then bake in the oven for 12-14 minutes or until risen and golden. Remove from the oven and allow to cool for 5 minutes.
Top with your favourite jam and enjoy!Handpicked content: Wheat-free Parmesan Buckwheat Breakfast Waffles