3 cups self raising gluten free flour mix
1 cup thickened cream,unbeaten ( use lactose-free cream if required, available in long-life tetra packs)
1 cup lemonade
1 tablespoon milk
Place an oven shelf one above the centre in your oven. Preheat the oven to 230°C (210°C fan forced). Line a baking sheet with baking paper.
Place the self raising flour into a large bowl. Add the cream and lemonade and mix to a thick consistency. Empty onto a rice floured surface and pat gently (with hands dipped in rice flour) to a thickness of about 2.5cm (1 inch). Cut with a small scone cutter dipped in rice flour.
Place scones on tray lined with baking paper. Brush tops of scones with a small amount of milk.
Bake on one shelf above the middle of your oven at 230°C for 10 – 15 minutes.
Riesa’s tips for scones:
Do not expect the scones to rise much.
Do not expect the scones to be too brown. Soft gold is good. If you overcook the scones they will be tough and dry (gluten free flours dry out very quickly).
To make scones for one or two people, use 1 cup SR GF flour, 1/3 Cup thickened cream, 1/3 cup lemonade.
The scones freeze well if frozen before they have become cold and hard. I like to toast my scones once they have come out of the freezer.