Here at last, the promised recipe for the gluten free scones.
The brands of flour I use are Well & Good (my first preference) or Orgran.
Here in Tasmania, if you need to buy larger quantities of Well & Good GF flour, it is available at Passione Foods in Moonah. I purchase it in 5kg bags.
Gluten Free Scones
3 cups gluten free (GF) self raising flour
1 heaped teaspoon baking powder
1 egg – in a cup, lightly whisked then cup topped up to full with cream
1 cup of water
1 egg, extra , whisked with 1 tablespoon water (for glazing the scones before baking)
Turn oven to 180°C (fan forced). Line a tray 18cm x 28cm (x 2cm deep) with baking paper.
Mix together the flour, baking powder and salt in a bowl, then make a well in the centre.
Add the egg and cream mixture, then the water to the well and mix together until a soft dough is formed. (You might need to add a little extra water, depending on the type of flour, but this is rare.)
Turn out onto a lightly GF floured bench and shape into a rectangle about 2cm thick.
Using a scone cutter that has been dipped in GF flour, cut out 12 to 15 scones and place on the prepared tray.
Glaze the tops with the extra egg/water mixture.
Bake for approximately 20 to 25 minutes until well risen and golden and cooked through.
(Incidentally, here in Tasmania, if you need to buy larger quantities of Well & Good GF flour, it is available at Passione Foods in Moonah. I purchase it in 5kg bags.)