These sweet, soft and crumbly scones may be the gluten-free variation, but that’s just about the only difference it has compared to your normally favoured buttermilk maple scones. As always, we suggest lavish drizzles of maple syrup, allowing the little cakes to steep in even more flavour before they finally find themselves in your mouth for breakfast, tea or dessert.
- ¾ cup (180 ml) maple syrup
- 140 g butter, chopped
- 2 cups (270 g) gluten-free self-raising flour
- ¼ cup (25 g) milk powder
- 1 cup (250 ml) buttermilk
Preheat oven to 200 C. Lightly grease a 12 hole (80 ml) muffin pan.
Place maple syrup and 60 g butter in a small saucepan; stir over medium heat until the butter melts. Divide between muffin holes.
Sift flour and milk powder into a large bowl; add the remaining chopped butter. Using your fingertips, rub butter into flour mixture until it resembles fine breadcrumbs. Make a well in the centre of mixture and gently mix in buttermilk until just combined.
Turn dough out onto a lightly gluten-free-floured surface; lightly knead to bring together. Press out until 1.5 cm thick. Cut dough out using a 6 cm gluten-free-floured cutter and place in muffin holes, re-rolling scraps as you go.
Bake for 12 mins or until a scone sounds hollow when tapped. Turn scones out immediately and serve warm.
TIP Scones are best made close to serving.