This is a family favourite, especially for Mother's Day in our households. Nothing says afternoon tea better than a scone with cream and jam, and we don't want you to miss out just because you are, or you're catering for, gluten free! We've shared our (previously secret) scone recipe - no need for thank you's just make sure to tag us on instagram (@oasttohost) or send us a pic of your creations!
Ingredients:
- 34g sultanas soaked in 66g of milk
- 225 Oast to Host cake flour
- 56g butter
- 2 medium eggs
- 63g icing sugar
- 2 1/4 tsp GF baking powder
- 2 pinches of salt
Recipe
- Put sultanas in pan with milk and butter over a gentle heat & slowly bring to almost boiling point before removing from heat
- Sift together and mix dry ingredients
- Add egg, fruit, butter & milk mixture
- Use fork to form soft dough
- Spoon required amount of dough onto baking sheet or handle gently into 2cm deep balls
- Brush with milk or beaten egg
- Sprinkle generously with granulated sugar
- Bake 10-15 minutes at 180-200 degrees (depending on size)
- Cool on a wire rack