Pre-heat the oven to 375 degrees and line a baking sheet with parchment paper. Make your buttermilk first if you don't have store-bought buttermilk. In a large mixing bowl, whisk the flour, cane sugar, baking powder, sea salt, and lemon zest. Use a pastry cutter or your hands to cut the cold butter into the flour.. Instructions. Preheat the oven to 200C / Fan 180C / Gas Mark 6 and line a baking tray with a sheet of baking paper. Set aside while you make the scone mix. Add the butter and sugar to a large mixing bowl and sift in the gluten free flour, baking powder and xanthan gum.
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Cover bowl with plastic wrap and refrigerate for 30 minutes while the oven preheats. 1 ½ cups (222 g) blueberries or other chopped berries, ⅔ cup (153 g) sour cream, 1 egg yolk, 1 teaspoon vanilla extract. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper and spray with nonstick cooking spray.. Mary Berry's Gluten-Free Fruit Scones: A Classic Refined Mary Berry, a name synonymous with British baking excellence, offers a gluten-free twist on the classic fruit scone. These scones maintain the light, fluffy texture and rich fruitiness of their traditional counterparts while being accessible to those on a gluten-free diet.
