How to Make Scones

Ingredients

• 8 oz (230 g) Free From Fairy self-raising flour
• 1 tsp psyllium powder or xanthan gum
• 1 oz (20 g) coconut sugar (I used the ginger one from Coconut Merchant) plus extra for sprinkling
• 2¾ oz (75 g) butter, cubed (I used goat’s)
• 2¾ oz (70 g) plain full fat yoghurt (I used goat’s)
• 2¾ oz (70 g) full fat milk (I used goat’s), plus extra for rubbing on top

1. Preheat the oven to 200ºC/Gas Mark 6 and place a large baking tray inside to heat up.
2. Place the dry ingredients into a food processor and blend until well mixed. Alternatively, place in a large bowl and mix well by hand.
3. Add the butter into the dry ingredients and either blend until the mixture looks like fine breadcrumbs, or rub the butter into the flour by hand.
4. Add the yoghurt and milk and combine into a dough that just holds together. Flour a clean dry work surface and empty the dough onto it. Knead until you have a rough ball, then press out with your hand until around 2 cm (¾in) thick.
5. Using a floured straight-edged circular 7 cm (2¾ in) diameter cutter, cut out the scones. You should get four before bringing the dough back together to make another, then repeating with the final piece of dough. Rub the tops of the scones with milk and sprinkle with a little sugar if desired.
6. Carefully remove the hot baking tray from the oven and quickly place the scones onto it. Bake for around 15 minutes until golden on top. Allow to cool for 5 minutes (or fully) before cutting. Eat on the day of baking, or freeze and reheat in the microwave.