Delicious, light and fluffy gluten-free scones. These easy to make scones are always a crowd pleaser and are best served straight out of the oven, with lashings of butter. 

Makes 8-12

3 cups Sabato gluten-free flour
4 ½ tsp gluten-free baking powder
50g cold butter, cubed or coarsely grated
½ tsp salt
½ tsp pepper (preferably white
1¼ cups tasty cheese, grated - we recommend a lovely farmhouse cheddar
1 cup milk
½ cup cream

Preheat oven to 180ºC. Line an oven tray with baking paper. Sift flour and baking powder into a bowl. Add the butter to the flour and gently rub it in. Stir in the salt, pepper and cheese, reserving ¼ cup of cheese for the topping. Add the milk and cream to the dry ingredients and gently fold the liquid into the mixture to combine, handling the dough as little as possible, just enough to bind the mixture together. 

Roll out the dough onto a lightly floured surface and portion the dough into your desired shape and size. Place the dough portions onto the lined tray and sprinkle each with a little of the reserved cheese. Place in the hot oven and bake for 12-15 minutes until golden brown.

Recipe courtesy of Kate Fay


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