[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”]
Ingredients:
1 cup gluten free flour and ¼ cup white rice flour
2 teaspoons baking powder
¼ cup of almond meal
Good pinch of salt
60 ml cream
125 ml milk
[/et_pb_text][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]
Method:
1. Preheat oven to 220 C degrees / 440 F degrees and line a baking sheet.
2. Put flours, baking powder, almond meal and salt in a bowl. Make a well in the center.
3. Combine milk and cream, pour into well. Mix until dough comes together.
4. Put dough on a lightly floured surface and cut with lightly floured cutters.
5. Place on a baking sheet, lightly brush with milk, bake for 10 min.
Serve warm with jam and whipped cream.
A recipe from Australian Country Women’s Association
[/et_pb_text][/et_pb_column][et_pb_column type=”1_3″][et_pb_image admin_label=”Image” src=”http://tamzincochrane.com/wp-content/uploads/2016/03/gluten-free-scones.jpeg” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” animation=”left” sticky=”off” align=”left” force_fullwidth=”off” always_center_on_mobile=”on” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”Row”][et_pb_column type=”1_2″][/et_pb_column][et_pb_column type=”1_2″][/et_pb_column][/et_pb_row][/et_pb_section]
