Gluten-free scones

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Ingredients

125 g g cherry tomatos cherry tomato
1.5 tbsp tbsp dried oregano dried oregano
250 g g gluten-free self-raising flour gluten-free self-raising flour
1.5 tsp tsp baking powder baking powder
50 g g butter butter
chopped
1 pinches pinch salt salt
75 g g Parmesan Parmesan
grated
75 g g green olives green olive
chopped
250 ml ml whole milk whole milk
olive oil olive oil

Gluten-free scone loaf

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0:50 min
(23)

Method

For gluten-free bakers, this chunky scone loaf is going to become a summer staple. Using a scone base but served in a 'tear and share' style, it's great to serve at a picnic for everyone to help themselves.

  1. Preheat the oven to 220ºC/200ºC fan/gas mark 7. Line a baking tray with baking parchment and dust lightly with flour.
  2. Arrange the tomatoes across a separate baking tray and drizzle with olive oil. Scatter over the oregano and roast in the oven for 10 minutes.
  3. Meanwhile, rub together the flour, baking powder, butter and salt. Add 50g of the Parmesan along with the olives and roasted tomatoes, then stir through the milk using the tip of a knife to bring the mix together into a sticky dough.
  4. Tip the dough onto the lined baking tray and, with flour-coated hands, shape into a plate-sized circle. Scatter with the remaining Parmesan and score 4 deep lines across the top of the loaf. Bake for 20-25 minutes until golden and well-risen and set aside to cool. Serve whole, letting everyone tear off their own portion.

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