Cle-Ann Stampolidis, Serves 4


  • 1 cup Mount Zero chickpea flour
  • ½ cup gluten free self raising flour
  • 1 tsp baking powder
  • ¼ cup caster sugar
  • ½ cup thickened cream
  • 1/4 cup soda water


1. Preheat oven to 160 degrees celsius.

2. Line a baking tray with baking paper.

3. Place chickpea flour, self-raising flour, baking powder, sugar into a medium bowl and whisk to combine.

4. In a measuring jug combine cream, soda water and whisk. Slowly add the wet

ingredients into the dry ingredients and stir until just combined, form into a ball.

5. Pop onto lined tray, pat down and form into a small circle, about the size of a side plate (14cm) and an inch high.

6. Bake for 25-30 minutes until golden, remove from oven and cool. Slice and serve with lashings of whipped cream, fruit or jam.

Cle-Ann Stampolidis
The kitchen is filled with a beautiful earthy aroma when the scones are ready. A great gluten-free alternative to enjoy smothered in whipped cream, fresh fruit or your favourite jam.

Recipe Ingredients from the Mount Zero Range