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Gluten-free scones

31 OCTOBER 2013
This recipe comes from award-winning Michelin starred chef, William Drabble of Seven Park Place at St James's Hotel & Club in Mayfair


500g gluten free flour
4 tsp xanthan gum
5 tsp cream of tartar
2.5 tsp baking soda
2.5 tsp cornflour
8 tbsp icing sugar
100g butter
Pinch of salt
600ml natural yoghurt


1. Put all dry ingredients into a bowl
2. Gently rub in the butter then mix in the yoghurt
3. Roll the mix out to approx 2 inches thick and cut out into circular shapes
4. Brush the tops of the scones with a little egg wash
5. Leave out at room temperature for 25 minutes before cooking. Nb: they will rise slightly
6. Place into a pre-heated oven at 165oc and cook for approximately 20 minutes
7. Serve warm with clotted cream and homemade strawberry jam


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