Gluten-free scones

Ingredients for 4 servings:

• 110 g flour mix, gluten-free (all-purpose flour)
• 110 g flour mix, gluten-free, for bread and cakes
• 1 tbsp, heaped oat flour
• 1 tsp, heaped psyllium husks
• 2 tsp baking powder
• some salt
• 50 g butter, cold
• 1 tbsp, heaped sugar
• 1 egg(s)
• 125 ml milk
• 50 g raisins
• some sugar for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

Pour boiling water over the raisins. Sift the flour, psyllium husks, baking powder, and salt into a large bowl. Add the cold butter in pieces and rub it into the flour with your fingertips, as if making crumble, until all lumps have disappeared. Then mix in the sugar. Whisk the egg in a measuring jug. Set aside a small amount to brush the scones with before baking. Then pour enough milk into the measuring jug to make just under 150 ml of egg-milk mixture. Preheat the oven to 200°C fan/convection oven. Drain the raisins and add them to the flour. Pour in the egg wash and mix it into the flour with a knife or fork. Work the dough briefly with cool hands; it will actually only be pressed together loosely; do not knead it thoroughly! Add a little milk or flour if necessary; the dough should neither stick nor crumble. Carefully roll out the dough to a thickness of about 3-4 cm. Cut out scones about 6 cm in diameter and place them on a baking sheet with a backpacker’s knife. Brush with the remaining egg and sprinkle with a little sugar. Bake the scones until golden brown. This will take 8-12 minutes, depending on your oven. You may want to turn the baking sheet after 8 minutes to ensure even browning. Enjoy the scones with clotted cream or butter and jam. Note: Instead of raisins, you can also use cranberries, glacé cherries, candied lemon or candied orange peel, or a mixture of all of the above.