Gluten-free raspberry and buttermilk scones recipe

Method

1. Preheat the oven to gas 7, 220°C, fan 200°C, and line a baking sheet with nonstick baking paper.
2. Put the flour in a mixing bowl and use the tips of your fingers to rub in the diced butter until incorporated. Stir through 2 tbsp sugar and a pinch of salt.
3. Mix half the beaten egg with the buttermilk in a jug. Make a well in the centre of the flour mix and add enough of the buttermilk mixture to make a soft dough.
4. Gently knead in the raspberries, working quickly so they don’t fall apart too much. Lightly dust a clean worktop with flour. Gently shape the dough into a rough square about 3cm thick, then cut into 9 smaller squares. Transfer to the prepared tray.
5. Brush the tops with the remaining beaten egg and sprinkle with the remaining demerara sugar. Bake for 14-16 mins, or until golden. Transfer to a wire rack to cool a little before eating. The scones are best eaten the day they are made, but will keep for up to 3 days in an airtight container.

• See more Scones recipes

• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.