These are best eaten straight out of the oven with some melted butter and jam! Well that's how I like them. Gluten free scones do not brown like scones made with wheat so they look kind of sickly but they taste good. I freeze any leftovers immediately and we like to have them for breakfast - 30 seconds in the microwave and they're just like fresh from the oven.
Preheat the oven to 220 degrees celsius.
Squeeze the lemon juice into the milk to sour it.
Put the first 6 ingredients into the food processor. Process until it resembles breadcrumbs.
Add the milk pulsing the food processor so you don't over mix.
Repeat the process with the water, using only enough to form a soft dough. It should be really sticky and wet, so that you have to tip it out and scrape with a spatula.
Turn out onto a (rice) floured board or bench top. Roll out with a well floured rolling pin to about 2.5cm thick. Cut into shape (I use a 7cm round cutter), reforming the dough as necessary. Don't overwork it or the scones will be tough.
Grease a baking tray then dust lightly with flour. Place the scones on the tray and bake for approximately 12 minutes. They do not brown.
Line a colander with a tea towel, place the hot scones inside and cover. Eat piping hot with butter and jam.
October 7, 2010