gluten-free scones

Start the weekend with freshly baked, gluten-free scones that fill the kitchen with a wonderful aroma. These scones are incredibly simple to make and only need a handful of ingredients. With durramjöl and millet flour from da Carla, you get a nutritious bread that's perfect for breakfast or brunch.

Durra and millet are two nutritious wholegrains that provide fibre and protein, giving you a good start to the day. The result is moist scones with a lovely, crisp surface that's perfect to break in half and serve with butter, jam and a cup of tea.

ingredients

• 2 dl da Carla durramjöl
• 2 dl da Carla millet flour
• 1 tsk baking powder
• ½ tsk salt
• 50 g butter or dairy-free margarine, fridge-cold
• 2 dl soured milk

Method

• Set the oven to 225 °C and line a baking tray with baking paper.
• Mix the dry ingredients: durramjöl, millet flour, baking powder and salt in a bowl.
• Add the cold butter in small cubes and pinch together with the flour mixture until it becomes a crumbly dough. A quick alternative is to blitz the flour and butter together in a food processor until crumbly.
• Pour in the soured milk and stir quickly together into a dough. Don't overwork the dough. It should be a little sticky.
• Divide the dough into 4-6 pieces and shape them into round balls or flat cakes. Place them on the tray.
• Bake in the middle of the oven for 10-12 minutes. The scones are done when they've taken on a nice colour.