I’ve been meaning to do a blog post about these for some time. My friend’s daughter is both gluten and lactose intolerant and these scones can be adjusted to make them low lactose. She has been asking for the recipe so here goes:
300 g gluten-free self raising flour (I use the Aldi or Orgran brand)
1 teaspoon GF baking powder
80 g butter (chopped into cubes – butter contains very little lactose)
200 g feta cheese, in cubes (feta cheese has a small amount of lactose – 0.5 g per 100 g product)
100 g fresh baby spinach leaves
190 ml milk (for the low lactose version, use a low lactose dairy milk, or use rice milk)
A little extra flour
- Preheat the oven to 200 C/390 F (fan-forced) or 220 C/430 F (conventional)
- Place the flour, baking powder, butter, cheese and spinach into a food processor or thermocooker (I use the Bellini Intelli Kitchen Master).
- Press pulse on the machine until the butter, spinach and cheese is incorporated into the flour.
- Add the milk and pulse in short bursts until the mixture has just come together.
- Turn onto a floured board and roughly pat out. The mixture will be very moist.
- Cut into about 12 squares with a knife and place on an oven proof tray.
- Bake for 15-20 minutes or until golden.
- If you don’t eat all of these in one sitting, freeze the remains and re-heat using a microwave when needed. They do not keep well on the bench overnight.
- If you don’t like feta cheese, different types of cheese should work fine.