These gluten-free fruited cream tea scones make a great snack for summer. Here's how to do it...

Before you start, pre-heat the oven to 220°C/425°F/Gas Mark 7 and lightly grease a baking tray.

  • 200g (8oz) gluten free self-raising flour
  • 1tsp baking powder (gluten free)
  • 50g (2oz)
  • butter 25g
  • (1oz) caster sugar
  • 75g (3oz) sultanas
  • 1 medium egg, beaten with enough milk to make 125ml (¼ pt) of liquid

Place the gluten free flour and baking powder in a large bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs. Stir in the caster sugar and sultanas and then add sufficient liquid to form a soft but not sticky dough.

Knead lightly on a surface lightly dusted with gluten free flour and then pat / flatten the dough to a thickness of 2.5 cm / 1inch.

(Patting the dough produces lighter, higher scones than rolling the dough with a rolling pin).

Cut out six scones using a fluted scone cutter by pressing it straight down into the dough (as opposed to twisting it), then lifting it straight out.

Gently press any remaining dough together, knead lightly, flatten and cut out more scones.

Place onto a baking tray and brush the tops with the remaining beaten egg and milk mixture to glaze. Bake in a pre-heated oven for 10-15 minutes until golden brown.

Cool on a wire rack and serve with butter and good jam and maybe top with some clotted cream.

Scones are best served fresh as possible but they can also be frozen (without the jam and cream of course).