Gluten-free strawberry and Champagne scone
Author: Maddison's
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
- Preheat oven to 190C/Gas5.
- In a bowl, rub together the flour and butter to a breadcrumb consistency.
- 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.
- Remove the dough from the bowl and flatten out on a floured surface.
- Spread over the brown sugar, add the strawberries and form back into a ball, making sure the contents are evenly distributed.
- Cut into four even rough triangle shapes and place on a baking tray.
- Bake for 15-20 mins.
- Serve warm with whipped cream and more strawberries.
