appetite magazine
Gluten-free strawberry and Champagne scone
 
 
Author:
Serves: 4
Ingredients
  • 500g gluten-free self-raising flour
  • 100g butter
  • 2 eggs
  • 150ml-200ml Champagne
  • 2 tsp brown sugar
  • 8 strawberries, quartered
  • To serve
  • whipped cream
  • fresh strawberries
Method
  1. Preheat oven to 190C/Gas5.
  2. In a bowl, rub together the flour and butter to a breadcrumb consistency.
  3. Add the eggs and half the Champagne and combine to a dough, adding the rest of the Champagne slowly depending on how dry your dough is.
  4. Remove the dough from the bowl and flatten out on a floured surface.
  5. Spread over the brown sugar, add the strawberries and form back into a ball, making sure the contents are evenly distributed.
  6. Cut into four even rough triangle shapes and place on a baking tray.
  7. Bake for 15-20 mins.
  8. Serve warm with whipped cream and more strawberries.
Recipe by appetite magazine at https://www.appetitemag.co.uk/gluten-free-strawberry-and-champagne-scone/