Ingredients
3 ½ cups gluten free self raising flour
½ cup butter
¼ cup sugar
1 tsp baking powder
1tsp vanilla essence
1 ¼ tsp lemon juice
1 cup milk
1 beaten egg, for brushing
1 Jar Beerenberg Strawberry Jam
1 tub of Mascarpone
Directions
Preheat the oven to 200°C.
Place the flour and butter into the bowl of a stand mixer fitted with the paddle attachment. Mix on a low speed until the mixture resembles fine breadcrumbs.
Add the sugar and baking powder, then mix briefly to combine.
In a separate jug, stir together the milk, lemon juice, and vanilla essence. Pour the liquid into the dry ingredients and mix until a soft dough forms. Avoid overmixing
Turn onto a lightly floured board, gently pat out into a rough slab approximately 3cm thick.
Using a floured Scone cutter, stamp out the scones and place on a baking tray. Allow them to rest for a few minutes to activate the baking powder.
Brush the tops lightly with beaten egg for a glossy finish.
Bake for 5 minutes, then reduce the temperature to 170°C and continue baking for 16 minutes, or until golden brown.
Remove from the oven and transfer to a clean tea towel. Cover to cool.
Serve with a generous spoonful of Beerenberg Strawberry Jam, topped with mascarpone.
