Jane Devonshire's gluten-free scones

Ingredients

Makes 12 Scones

You will need:

• 450g gluten-free plain flour
• 80g butter
• 1 teaspoon salt
• 4 teaspoon caster sugar
• 4 large free range eggs (separated)
• + 1 egg for glazing
• 2 tablespoons baking powder
• 200ml milk
• Jam and cream (optional)
• 12 muffin tins
• 12 muffin cases

Method

1. Preheat oven, gas Mark 7/220°C.
2. Separate the eggs and put the whites into a large mixing bowl.
3. In another bowl sift the flour, then add the sugar, salt and cubed butter to the flour.
4. Using your fingertips, lightly work the butter into the flour until a breadcrumb-like texture is achieved.
5. Add the eggs yolks and baking powder. Then, using a wooden spoon or spatula, lightly mix while slowly adding milk.
6. Whisk four egg whites until they form stiff peaks (I find it much easier to use an electric whisk!).
7. Add the flour mixture into the beaten egg white one tablespoon at a time, and continue whisking until it is all combined. Take your time to make sure there are no lumps.
8. Fill the muffin cases with the mixture (around 1.5 tablespoon of mixture to each muffin case).
9. Mix the spare egg with a fork and, using a pastry brush, put the egg on the top of the scones to glaze them. Use this opportunity to smooth the top of the mixture flat.
10. Place in the oven and bake for 20 to 25 minutes. They are a little paler than normal muffins.
11. Remove from oven, allow to cool.
12. When ready to serve, remove from the muffin cases. Slice in half and smother with strawberry jam and clotted or whipped cream.