Allergy free chocolate and currant scones recipe

Ingredients

• 2¼ cups Orgran self-raising flour
• ⅓ cup Orgran gluten free gluten
• ½ cup cocoa
• 1 tsp baking soda
• Pinch of salt
• 1 tbs sugar (optional)
• ½ cup currants
• 20g Nuttlex
• 1 Orgran No Egg whisked with 40mls water until thick
• 1 cup goat’s milk
• 1 tsp vanilla essence
• Extra goat’s milk for glazing

Method

• Preheat oven to 220°C
• Lightly grease baking tray.
• Sift Orgran flour, Orgran gluten free gluten, cocoa, baking soda, salt and sugar into a large bowl.
• Add the currants and stir through.
• Rub in the Nuttlex, using fingertips until the mixture is fine and crumbly
• Make a well in the centre of the mixture and pour the Orgran No Egg mixture, vanilla essence and goat’s milk into the well.
• Mix lightly with spoon or spatula to form soft dough.
• Slowly add small quantity of flour to prevent sticking, if needed.
• Gather the dough together (do not knead) and turn it out onto a lightly floured surface.
• Lightly press out the dough until it is 2.5 cm thick.
• Cut out rounds with a floured 5 cm cutter.
• Heat a baking tray in the oven for 5 minutes
• Glaze with the extra goat's milk.
• Bake on the middle shelf of the oven for 10-15 minutes or until golden brown on the top.
• If you are serving the scones warm, wrap them in a clean tea towel while still hot.