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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).


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