Gluten-free Tea Scones is a classic Scottish pastry, intended to be served at tea time that includes eggs to make the dough richer and which is adapted to be gluten-free. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Gluten-free Tea Scones.
Sift the salt, baking powder and gluten-free flour mix into a bowl. Add the raisins and stir to combine. Meanwhile, dissolve the sugar in the milk then form a well in the centre of the flour mix and pour in the milk along with the egg. Bring the dry ingredients up through the wet ingredients then bring the mix together as a dough.
Lightly dust a work surface with flour then turn the dough onto this and knead until it comes together. Roll the resultant dough out to about 1.5cm thick then cut into rounds with a 7cm pastry cutter. Place these on a lightly-greased baking tray. Brush the tops of the scones with eggwash then place in an oven pre-heated to 200°C and bake for about 20 minutes or until the scones are well risen and lightly browned.
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