Gluten-free scones recipe
 A classic British tea-time treat, these gluten-free scones are best eaten on the day you make them. Don’t forget the jam and clotted cream. 175ml/6fl oz full-fat milk, plus 1 tablespoon for glazing1 tsp lemon juice350g/12oz gluten-free self-raising flour, plus extra for rolling out1½ tsp baking powder ¼ tsp xanthan gumpinch salt100g/3½oz unsalted butter, chilled and diced50g/1¾oz caster sugar, plus extra for dusting50g/1¾oz sultanas (optional) 175ml/6fl oz full-fat milk, plus 1 tablespoon for glazing 1 tsp lemon juice 350g/12oz gluten-free self-raising flour, plus extra for rolling out 1½ tsp baking powder ¼ tsp xanthan gum pinch salt 100g/3½oz unsalted butter, chilled and diced 50g/1¾oz caster sugar, plus extra for dusting 50g/1¾oz sultanas (optional) strawberry jam clotted cream strawberry jam clotted cream Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper.Whisk the milk and lemon juice together and set aside for 5 minutes to thicken.Sift the flour, baking powder, xanthan gum and salt into a large mixing bowl.Add the butter and lightly rub in until there are only small flecks of butter visible.Stir in the sugar and the sultanas, if using.Make a well in the middle of the mixture, add the thickened milk and use a palette knife to cut the wet ingredients into the dry, then gently mix with your hands until just combined. Turn the dough out onto a lightly floured work surface and very gently press it out to about 3cm/1¼in thick. Use a 6cm/2½in plain round cutter to stamp out rounds of dough and place on the baking sheet. Gather the off-cuts into a ball, gently roll and stamp out more scones.Brush the tops with milk, sprinkle with sugar and bake for about 12 minutes or until well risen and golden brown.Leave to cool on a wire rack. Split in half and serve with jam and clotted cream. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper. Whisk the milk and lemon juice together and set aside for 5 minutes to thicken. Whisk the milk and lemon juice together and set aside for 5 minutes to thicken. Sift the flour, baking powder, xanthan gum and salt into a large mixing bowl. Sift the flour, baking powder, xanthan gum and salt into a large mixing bowl. Add the butter and lightly rub in until there are only small flecks of butter visible. Add the butter and lightly rub in until there are only small flecks of butter visible. Stir in the sugar and the sultanas, if using. Stir in the sugar and the sultanas, if using. Make a well in the middle of the mixture, add the thickened milk and use a palette knife to cut the wet ingredients into the dry, then gently mix with your hands until just combined. Make a well in the middle of the mixture, add the thickened milk and use a palette knife to cut the wet ingredients into the dry, then gently mix with your hands until just combined. Turn the dough out onto a lightly floured work surface and very gently press it out to about 3cm/1¼in thick. Turn the dough out onto a lightly floured work surface and very gently press it out to about 3cm/1¼in thick. Use a 6cm/2½in plain round cutter to stamp out rounds of dough and place on the baking sheet. Gather the off-cuts into a ball, gently roll and stamp out more scones. Use a 6cm/2½in plain round cutter to stamp out rounds of dough and place on the baking sheet. Gather the off-cuts into a ball, gently roll and stamp out more scones. Brush the tops with milk, sprinkle with sugar and bake for about 12 minutes or until well risen and golden brown. Brush the tops with milk, sprinkle with sugar and bake for about 12 minutes or until well risen and golden brown. Leave to cool on a wire rack. Leave to cool on a wire rack. Split in half and serve with jam and clotted cream. Split in half and serve with jam and clotted cream. Recipe tips Do not over-work the mixture or the resulting scones will be heavy. Dip the cutter in flour to prevent it sticking. Take care not to twist the cutter or the scones may rise unevenly. The uncooked mixture is more crumbly than you would expect from a traditional scone mixture.