Gluten Free Scones

Directions

1. Preheat oven to 205°c / 400°f

2. Measure out flour and Sieve flour into a bowl, pinch of salt and psyllium husk

3. Dice up the butter (make sure it is cold, take it straight from the fridge) and add it in to the flour. The butter should to be cold because it needs to melt when you bake the scones and that steam helps them to rise.

   
   

4. Work the butter into the flour mix with your hands, pinching the mix so that it resembles breadcrumbs. Add in the sugar and give it a quick mix.

5. Crack the eggs into a separate bowl and whisk it with a normal whisk or an electric one if you have it. This will add more air into the mix. Add in the natural yogurt. Then slowly add the wet ingredients into the dry, save a teaspoon or 2 for dusting later.

6. Mix until combined with a fork/spoon. The mixture should be sticky. If the dough is too dry, the scones won't rise and will be crumbly. On the other hand, if they are too wet they won't rise either and will be tough and chewy. Add in the milk slowly, If it is too dry you might to add a little more milk or else leave it out is it is too wet.

7. Sprinkle some flour on the work surface and use a spatula to remove the dough unto the work top. You can use a scone cutter to cut into about 4 pieces or else you can separate them with your hands and roll into 4 scone shapes. 

8. Have the baking tray preheating in the oven too, I find this gives them a more crispy edge. Bake in the oven for about 10 - 15 mins (turn heat down to about 195 or 200 after 5 mins so they don't get burnt) until they are a golden brown. The high heat at the start helps them rise better.

9. For the Jam, add the berries to a pot on a medium heat and mash them up

10. Add in 1 tbsp of chia seeds and 2 tbsp of honey and let it simmer for 10 or 15 mins