Ingredients for filling
3 cups Bakels GF flour
1 Tbsp psyllium husk
2 Tbsp raw caster sugar
2 tsp baking powder
2 tsp cinnamon
100g chilled, cubed butter
1 cup chopped dates
zest of 1 orange
1 cup buttermilk (see tips to make your own)
1 tsp milk to brush on top of scones
Method
Notes: To make buttermilk place 1 Tbsp lemon juice or vinegar into a measuring cup and top up with milk. Stir gently and let it stand for 10 minutes before using. Scones are best eaten on the day they are made; they can be frozen and reheated.
Recipe courtesy of Coeliac NZ Ambassador Nicole Percy