Ingredients
250 g gluten-free self-raising flour, plus a little extra for dusting
1 tsp baking powder
200 g ground almonds
2 tsp ground cinnamon
115 g cold butter, cubed
50 g caster sugar, plus extra for sprinkling
200 ml buttermilk
a little milk, if needed
100 g blackberries
1 ripe pear, peeled, cored and diced into 1 cm pieces
1 egg, beaten
Method
- Heat oven to 190C/170C fan. Line a baking tray with baking paper. Mix the flour, baking powder, xanthan gum (if using), almonds, cinnamon and a pinch of salt in a large bowl.
- Add the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the sugar and buttermilk, and mix to a soft dough, adding a little milk if it seems dry. Add the berries and pear, and gently bring the dough together with your hands.
- Put the dough on a floured work surface and shape into a 23cm round, then transfer to the baking sheet using a large spatula. Brush the top with egg and sprinkle with a little sugar. Using a sharp knife, score the round into 8 wedges, cutting nearly all the way through, but leaving the wedges attached at the base.
- Bake for 40 mins until golden and the bottom sounds hollow when tapped – cover with foil if the scone starts to look too dark. Serve on the day you bake it.
