Gluten-free scones with jam & cream

These scones are also dairy free if you serve them without cream.

 

Ingredients

Melted Nuttelex dairy-free margarine, to grease
450g (3 cups) Basco gluten-free multipurpose baking mix
1 tbs caster sugar
2 tsp gluten-free baking powder
310ml (11/4 cups) soy milk
2 tbs Nuttelex dairy-free margarine, extra, melted
Potato flour, to dust
Soy milk, extra, to brush
Strawberry jam, to serve
Double cream, to serve

 

read on below advertisement

Method

1. Preheat oven to 180°C. Brush a square 23cm (base measurement) cake pan with melted margarine to lightly grease. Combine baking mix, sugar and baking powder in a large bowl and make a well in the centre. Combine the soy milk and extra margarine in a bowl. Pour soy-milk mixture into the well in sugar mixture. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and mixture begins to hold together.
2. Lightly dust a clean work surface with potato flour. Turn the dough onto the floured surface. Use your hands to gently press the dough out into a 3cm-thick disc. Use a 5cm-diameter round pastry cutter to cut out 16 scones. Place the scones, side by side, in the prepared pan. Lightly brush with extra soy milk.
3. Bake in oven for 20 minutes or until scones are light golden and sound hollow when tapped on the top. Remove from oven and wrap in a clean tea towel to keep warm. Serve with jam and cream.
Per scone (not including jam & cream):
1.5g protein, 3g fat (0.5g saturated fat),
13g carb, 1g dietary fibre, 340kJ (80 Cals).