Adapted from a BBC Good Food recipe. (Source: https://www.bbcgoodfood.com/recipes/classic-scones-jam-clotted-cream)
Ingredients:
350 g gluten free baking mix
¼ tsp salt
1 tsp baking powder
85g butter, cut into cubes
3 tbsp granulated sugar
175 ml cream
150 ml milk
1 tsp vanilla extract
¼ slice of lemon
1 beaten egg, to glaze
Instructions:
1. Heat oven to 400 F.
2. Measure baking mix into a large bowl with salt, sugar, and baking powder, then mix.
3. Add butter cubes, then incorporate the butter into the mix with a pastry cutter until it looks like fine crumbs.
4. Heat cream in a glass measuring cup in the microwave for about 30 secs until warm, but not hot.
5. Squeeze 1/4 of a fresh lemon into the cream, then mix till smooth. May seem curdled at first.
6. Put an empty baking sheet in the oven to heat.
7. Make a well in the dry mix, then pour the cream, milk, and vanilla extract into the well, and combine it quickly with a cutlery knife – it will seem pretty wet. Don’t over mix or your biscuits will be tough.
8. Using an ice cream scoop and a cutlery knife, scoop out the dough in 12 even portions onto the hot baking sheet, using the knife to scrape it out of the scooper.
9. Beat the egg, then flatten the dough mounds with the back of a spoon, and then spread some beaten egg on each biscuit to glaze.
10. Bake for 5 mins, then turn the tray around in the oven and bake another 10 minutes until slightly risen and golden on top.
11. Enjoy hot, lathered in butter and honey.
Plum Hill 