A short post today – I have a few blogs on the backburner, but wanted to make sure I wrote down this mini-scone recipe as I whizzed them up for some last-minute nibbles yesterday and everyone like them! I just adapted this from a basic (non-GF) scone recipe and threw in some favourite gf flavours.

Makes approx 24 mini-scones – best eaten the same day.

Ingredients

• 200g gluten free plain flour (I used Doves’s Farm)
• 1tbsp gluten free baking powder (I used Isabel’s)
• 1 tsp gluten free mustard powder
• 50g room temperature butter or baking margarine
• 150ml milk
• 100g grated cheese
• Large handful of black olives
• Salt and pepper to taste
• Beaten egg or milk to glaze

Method

1. Preheat a baking tray in the oven to 200°c.
2. Add the flour, baking powder, seasoning and mustard power to a food processor and pulse to combine.
3. Add the margarine/butter and pulse to form a fine breadcrumb-like texture.
4. Slowly add the milk, until the dough comes together – it will be quite wet and sticky, you may not need all of the milk. At this point you can remove a portion if you will use different flavours/fillings.
5. Add in the cheese and olives, and mix until combined.
6. Turn the dough on to a floured surface and lightly press to about 1 inch thick. Cut out rounds using a small cutter (I used a spirit measure!)
7. Glaze with egg and top with a little cheese or seeds to decorate
8. Bake in the preheated oven for 10-12  minutes until golden brown. Leave to cool slightly on a wire rack before serving.