GLUTEN FREE LEMON & YOGURT SCONES

INGREDIENTS

350g Doves gluten free self-raising flour

1tsp baking powder

80g cold butter

80g sultanas

Rind and juice of ½ lemon

1tsp vanilla extract

220ml yogurt, extra for brushing

DIRECTIONS

Preheat the oven to 220°C.  Place the flour and baking powder in a large bowl and mix well.  Add the butter, cut into pieces and rub in with the fingertips until you have fine breadcrumbs.

Make a well in the centre and add the grated lemon rind and juice, sultanas, vanilla extract and ¾ of the yogurt.  Use a round bladed knife to mix together to form a soft but not sticky ball, adding more yogurt as necessary.  Don’t knead the mixture as this will toughen it, turn it out onto a floured surface and gently make into a round shape about 3cm deep.

Flour a 7cm cutter and cut shapes of dough, reshaping the dough to use up all the mixture.

Place on a baking sheet and brush the tops with a little extra yogurt or milk.  Bake for 12 minutes until golden and risen.

Allow to cool before eating, topped with butter and honey.