The kitchen is filled with a beautiful earthy aroma when the scones are ready. A great gluten-free alternative to enjoy smothered in whipped cream, fresh fruit or your favourite jam.
- 1 cup Mount Zero chickpea flour
- 1⁄2 cup gluten free self raising flour
- 1 tsp baking powder
- 1⁄4 cup caster sugar
- 1⁄2 cup thickened cream
- 1/4 cup soda water
Preheat oven to 160 degrees celsius.
Line a baking tray with baking paper.
Place chickpea flour, self raising flour, baking powder, sugar into a medium bowl and whisk to combine.
In a measuring jug combine cream, soda water and whisk. Slowly add the wet ingredients into the dry ingredients and stir until just combined, form into a ball.
Pop onto lined tray, pat down and form into a small circle, about the size of a side plate (14cm) and an inch high.
Bake for 25-30 minutes until golden, remove from oven and cool. Slice and serve with lashings of whipped cream, fruit or jam.