Loading...
Preparation time is 30minutes
Cook time is 15minutes
Total time is 45minutes
Serve is for 9 people
Unable to load
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
9
- 1 3/4 cup Woolworths free from gluten self-raising flour (plus extra for dusting)
- 1/2 cup chickpea flour
- 1teaspoons baking powder
- 1 pinch salt
- 60grams unsalted butter, chilled, chopped (plus extra softened butter to serve)
- 1/3 cup fresh mixed herbs, finely chopped
- 3/4 cup buttermilk (plus extra to brush)
- 2tablespoons parmesan, finely grated
Nutrition per serving
738kJ / 177Cal
738 Kilojoules or 177 Calories
8% of daily energy intake*
Protein
3.6grams
Fat
7.5grams
Carbs
24.0grams
Sugars
1.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
It's never a bad time for an easy scone recipe. Bake these cosy gluten-free scones with parmesan cheese and herbs for your next afternoon tea.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
Step 2 of 4
Sift flours, baking powder and salt into a large bowl. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Stir in herbs.
Step 3 of 4
Make a well in centre of mixture. Using a flat-bladed knife, stir in buttermilk until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth. Pat until 3cm thick. Using a floured 5.5cm round cutter, cut out rounds. Press leftover dough together. Repeat to make a total 9 rounds.
Step 4 of 4
Place rounds, just touching, on tray. Brush with extra buttermilk. Sprinkle with parmesan and season. Bake for 12 minutes or until light golden and hollow when tapped on top. Serve scones with extra butter and herbs.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.