for 8 pieces

Dough

280 g	gluten-free flour, Schär bread mix B
1 tsp	gluten-free baking powder (Dr. Oetker)
2 tsp	ground psyllium
¼ tsp	salt
100 g	lactose-free butter, cut into pieces, cold
1 ¼ dl	lactose-free milk

Filling

50 g	pitted black olives, coarsely chopped
50 g	dried tomatoes, cut into thin slices
1 tbsp	basil, thinly sliced

To shape

80 g	lactose-free feta, finely crumbled

To serve

100 g	lactose-free crème fraîche
20 g	rocket

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the milk and mix quickly to create a soft dough – do not knead.

Filling

Mix the olives, tomatoes and basil into the dough.

To shape

Divide the dough into 8 pieces, shape into scones, place on a baking tray lined with baking paper, sprinkle with the feta.

To bake

Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly on a cooling rack.

To serve

Serve the warm scones with crème fraîche and rocket.

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