Strawberry jam
James Martin's homemade strawberry jam is easy to make and full of fruity flavour. The resulting jars are ideal for gift hampers
Buttermilk & sultana scones
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Makes 8
Skip to ingredients
- 450g gluten-free self-raising flourblend, plus extra for sprinkling
- 1 tbsp gluten-free baking powder
- 2 tsp xanthan gum
- 85g golden caster sugarplus extra for sprinkling
- 100g butterdiced
- 50g sultanaplumped up in boiling water for 10 mins, then drained
- 284ml pot buttermilk
- 100ml milkplus extra for brushing
- butter and jam, or clotted creamand strawberries (optional), to serve
Nutrition: per scone
- kcal370
- fat11g
- saturates7g
- carbs63g
- sugars17g
- fibre1g
- protein5g
- salt1.1g
Method
step 1
Heat oven to 220C/200C fan/gas 7 and lightly flour a large baking sheet. Tip the flour into a large bowl and stir in the baking powder, xanthan gum, sugar and ½ tsp salt.
step 2
Rub the butter into the flour mixture with your fingertips until it is completely incorporated, then add the sultanas. Stir the buttermilk and milk together, then pour into the flour mixture. Stir in with the blade of a knife to make a soft dough.
step 3
Tip onto a lightly floured work surface and pat out with your hands until about 4cm thick. Don’t knead the mixture as this will make a heavy scone, and if the mixture seems a little too wet, leave for a few mins, as gluten-free flour requires more liquid than wheat flour. Stamp out rounds using a 7cm floured cutter, then place the scones on the baking tray, spaced apart. You will need to lightly squash the dough trimmings together to give you 8-9 scones in total. Brush the tops of the scones with milk, sprinkle with sugar and bake for 10-12 mins until pale golden. Serve with butter and jam, or push the boat out with clotted cream and strawberries, too. Best eaten on the day they are made.
