50g butter (salt reduced)
200g self-raising flour
1 tablespoon caster sugar
pinch salt to taste
½ cup (125mL) milk
Heaped ¼ teaspoon Bake Aid OR ¾ teapoon DigestEasy
OR 1/8 teaspoon Relief.
Preheat oven to 200˚C and line baking tray with baking paper
Rub butter into flour until it resembles bread crumbs. Stir in sugar and salt.
Make a well in the centre. Using a knife, stir the Biohawk product of choice into the milk and then stir into flour until mixture is even and dough comes together.
Turn-out onto a floured surface (rice flour or plain Gluten Free Flour) and shape into rough square about 3cm thick. Using a round scone cutter, cut-out scone and transfer to baking tray. Brush with milk. Bake for 15 minutes until golden and cooked thoroughly.
Turn-out onto wire rack and cover with clean tea towel.
Enjoy warm or cold with jam and cream (with a dusting of Relief stirred through the cream).