gluten-free scones

Start the weekend with freshly baked gluten-free scones that fill the kitchen with a wonderful aroma. These scones are incredibly easy to make and call for just a handful of ingredients. With sorghum flour and millet flour from da Carla, you get a nutritious bread that is perfect for breakfast or brunch.

Sorghum and millet are two nutritious wholegrains that contribute fibre and protein, giving you a good start to the day. The result is moist scones with a lovely, crisp surface – perfect for breaking apart and serving with butter, jam and a cup of tea.

ingredients

• 2 dl da Carla sorghum flour
• 2 dl da Carla millet flour
• 1 tsp baking powder
• ½ tsp salt
• 50 g butter or dairy-free margarine, fridge-cold
• 2 dl filmjölk (Swedish soured milk)

Here's how

• Preheat the oven to 225 °C and line a baking tray with baking parchment.
• Mix the dry ingredients: sorghum flour, millet flour, baking powder and salt in a bowl.
• Add the cold butter in small cubes and pinch it into the flour mixture until you have a crumbly dough. A handy shortcut is to quickly pulse the flour and butter together in a food processor until crumbly.
• Pour in the filmjölk and quickly bring everything together into a dough. Do not overwork the dough. It should be slightly sticky.
• Divide the dough into 4-6 pieces and shape them into round balls or flat rounds. Place them on the tray.
• Bake in the middle of the oven for 10-12 minutes. The scones are done when they have taken on a nice colour.