This gluten free dessert, full of fresh blackberries and a ripe pear, will make you fall in love with cake once again. Expect a smile on everyone's face!
- 250 g gluten-free self-raising flour, plus a little extra for dusting
- 1 tsp baking powder
- 200 g ground almonds
- 2 tsp ground cinnamon
- 115 g cold butter, cubed
- 50 g caster sugar, plus extra for sprinkling
- 200 ml buttermilk
- a little milk, if needed
- 100 g blackberries
- 1 ripe pear, peeled, cored and diced into 1 cm pieces
- 1 egg, beaten
- Heat oven to 190C/170C fan. Line a baking tray with baking paper. Mix the flour, baking powder, xanthan gum (if using), almonds, cinnamon and a pinch of salt in a large bowl.
- Add the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the sugar and buttermilk, and mix to a soft dough, adding a little milk if it seems dry. Add the berries and pear, and gently bring the dough together with your hands.
- Put the dough on a floured work surface and shape into a 23cm round, then transfer to the baking sheet using a large spatula. Brush the top with egg and sprinkle with a little sugar. Using a sharp knife, score the round into 8 wedges, cutting nearly all the way through, but leaving the wedges attached at the base.
- Bake for 40 mins until golden and the bottom sounds hollow when tapped – cover with foil if the scone starts to look too dark. Serve on the day you bake it.
Can substitute 250g gluten-free self-raising flour and 1 tsp baking powder, with 250g gluten-free plain flour plus 2 tsp baking powder and ½ tsp xanthan gum.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||8.7 g|
|Total carbohydrates||40.0 g|
|- Sugars||11.2 g|
|Dietary fibre||5.2 g|