Baking lemonade scones with Gluten Free Nomad's 1:1 All Purpose Flour couldn't be easier - just swap it and enjoy light, fluffy scones with no compromise on texture. The subtle sweetness of the lemonade pairs beautifully with the flour's reliable structure making this a fool proof gluten free treat.
P.S. You can switch things up by using soda water instead of lemonade and swap thickened cream for sour cream for an even richer, tangier result.
Ingredients
300g Gluten Free Nomad 1:1 All-Purpose Flour
2 tsp baking powder
130g thickened cream
150g lemonade
2 pinches of salt
full cream milk to glaze
butter, jam and double cream to serve
Method
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Pre-heat oven to 220C and lightly dust a baking tray with flour and set aside
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Mix flour, cream, lemonade and salt until it comes together to form a dough - adjust dough as needed (may need a little extra flour or cream/lemonade depending on if dough is too wet or dry)
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Put dough on lightly floured work surface and flatten out to about 2-3cm thick. Cut out scones to about 6cm using a cookie cutter or edge of glass (whatever you have that works).
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Place scones on baking tray and space them out a little to expand. Brush with milk and bake for about 8-12 mins (depending on your oven).
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Serve scones warm with whatever topping you like!