Ingredients
Units
Scale
- 2 1/4 cups (280g) *all purpose gluten free flour (can substitute all purpose wheat flour)
- 1/3 cup mascobado sugar (can substitute brown sugar)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp ginger
- 2 tsp cinnamon
- 1/2 tsp all spice
- 1/2 tsp salt
- 5 tbsp unsalted butter – cut into small cubes and chilled
- 5 oz buttermilk
- 3 oz molasses
- 1 1/2 tsp vanilla extract
- 1 tbsp heavy cream & extra sugar for topping
AP GLUTEN FREE FLOUR (yields 250g):
- 185g superfine white rice flour
- 42g potato starch
- 18g tapioca starch
- 5g non fat dry milk powder (non dairy substitute almond flour)
Instructions
- Whisk flour, sugar, baking powder, baking soda, spices and salt together in a bowl
- Add cubed & chilled butter to flour mixture and cut into flour with a pastry cutter until butter is about the size of peas
- In a small bowl, combine buttermilk, molasses & vanilla until well combined
- Pour liquid into flour & butter mixture & stir to combine contents
- Line a baking sheet with parchment paper – gently knead & press the dough into a 1″ thick disc, place on parchment paper & freeze while the oven pre-heats
- Pre-heat oven to 400f degrees
- Once oven is pre-heated, remove scone dough from freezer & cut round into 8 pieces
- Leave at least 1.5″ between each scone, brush the tops with heavy cream & sprinkle with a bit of sugar
- Bake in the oven for 14 minutes – remove & cool down on a baking sheet until warm
- Serve slightly warm, sliced in half with a dollop of mascarpone or clotted cream & a spoonful of meyer lemon marmalade
Notes
MEYER LEMON MARMALADE:
Morgan used this *recipe
– she substituted meyer lemons in for the oranges
If you’re looking for a refined sugar free option you can try *St. Dalfour’s Orange Marmalade
– It is orange rather than lemon, but it would taste lovely as well
- Prep Time: 0 hours
- Cook Time: 0 hours