We started the weekend with food poisoning after having shared a cold plate from the neighbour deli. Luckily we managed to get better to the  First Sunday of Advent. We couldn’t for the world miss the Christmas lunch with friends at Gamla Riksarkivet, a favourite for Christmas dinners. Hubby is still recovering from the Christmas lunch or is it the food poisoning (?) so we warmed ourselves with tea and scones for this evening. It’s snowing heavily outside, so there’s nothing better right now than freshly baked gluten-free scones with my homemade lemon curd, whipped cream and mum’s jam. 

Here’s how to make the scones:

Add 4 1/2 dl gluten-free mix with 2 teaspoons of baking powder in a bowl. Cut 50 g of butter to small pieces and work it in the mix, then add  2 dl lactose free milk and work quickly into a dough. Let rest for 3 minutes. Heat the oven to 200 ยฐ C.

Divide the dough into 8 pieces and flatten into round cakes. Prick the cakes and put on a baking sheet. Bake in the middle of the oven about 10 minutes.

And here are some pictures from the Christmas lunch, enjoy them with your scones!

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