Orly's Gluten Free Breakfast & Afternoon Tea English Scones
3 1/3 cups (500g) London Blend
3 Tbsp (30g) baking powder
¼ tsp salt
1/3 cup (70g) sugar
¼ cup (60g) unsalted butter chunks
1 ½ cups (370ml) milk
Heat: Preheat oven to 400F. Line a baking pan with parchment paper.
Mix :Whisk together the London Blend, baking powder, and salt in a large bowl and set aside. In a separate bowl, cut cold butter into small chunks and cream together with the sugar until smooth and lightened in color. Rub the butter mixture into the flour mixture, using your fingers to mix so that flour coats the butter and resembles bread crumbs. Gradually add the milk and mix until the dough comes together.
Shape: On a surface lightly flour with London Blend or white rice flour, knead the dough. Pat or roll dough to be 2cm-thick. Using a 5cm (diameter) round cutter, cut out round shapes. Press dough together and cut out remaining rounds. Place scones onto prepared baking tray, 1cm apart.
Bake: Egg-wash tops with a mixture of egg yolk and milk. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with jam and chantilly cream.