- 160ml unsweetened soya milk, warmed slightly
- 65g caster sugar
- 7g packet fast-action dried yeast
- 340g gluten-free plain flour, plus
- 3tbsp and a little extra to dust
- 1½tsp xanthan gum
- Zest of 1 large orange
- 2tsp ground cinnamon
- 1tsp ground mixed spice
- 50g dried cranberries
- 50g currants
- 2 eggs
- 1½tbsp sunflower oil
- 1tsp cider vinegar
- Spray oil
- Whisk together the warmed soya milk, 1tsp of the sugar, all the yeast and 1tbsp of the flour in a medium bowl. Set aside in a warm place for about 10 min until frothy.
- Put the 340g flour, xanthan gum, 2tbsp of the remaining sugar, the orange zest, ground spices, cranberries and currants in a large mixing bowl. Fold to combine. Whisk the eggs with the oil and vinegar in small bowl.
- Add the frothy milk and egg mixtures to the dry ingredients, then stir with a wooden spoon until you have a soft, sticky dough. Lightly dust the work surface with flour, then turn out the dough and knead for 1–2 min until smooth.
- Spray a large baking tray with oil. Divide the dough into 10 even scone shapes and put them in the tray. Cover with oiled clingfilm, then a clean tea towel, and leave in a warm place for 1 hr or until well risen.
- Heat the oven to 180°C/fan 160°C/gas 4. Whisk the remaining 2tbsp flour with 1tbsp water to make a smooth paste. Spoon into a small zip-lock bag or piping bag, then snip off a corner. Carefully pipe the flour paste over the tops of the risen scones to form crosses. Bake for 15–20 min until the scones are golden and cooked through.
- Meanwhile, put the remaining sugar in a saucepan with 1½tbsp water. Cook, stirring, over a medium heat to dissolve the sugar, then simmer for 1–2 min until syrupy. Cool slightly, then brush over the scones and serve warm.
Nutrition per serving
Read more on how we calculate nutrition.
207kcal 3.1g 0.6g 10.2g