Measure out your milk and add a teaspoon of lemon juice, don’t worry if it thickens a little, this is normal.
Next preheat your oven to 190°C | 170°C fan | 375°F | Gas 5.
In a large bowl add all the dry ingredients, the flour, salt, sugar, and psyllium husk powder. Using a spatula stir to combine the dry ingredients.
Add your (dairy free) butter. I cut it into small cubes to speed up this next process. Using your fingertips or a pastry cutter rub the fat into the dry ingredients until you have fine breadcrumbs.
Now add your grated cheese (remember to keep some back to top your scones) and the chopped bacon. Stir in with a spoon or spatula.
Next you must be brave, trust me, make a well in the middle of the crumbled dry ingredients and pour your jug of milk and lemon in.
TOP TIP: don't feel the need to scrape every bit of liquid out, we use the leftovers to glaze the tops of the scones.
Now with a silicone spatula, mix your wet and dry ingredients together until incorporated. Don't worry if you still see little blobs of butter, this is fine.
At this point you're going to think you've gone wrong and that the mixture is too wet to roll out to use a cutter. Leave the mixture for 5 mins while you make sure the kitchen work surface is clean and generously floured. You also have time to prep two baking sheets with grease proof paper or a silicone mat and dust lightly with flour.
The mixture will use this time to thicken by magic.
Tip the soft dough out onto your floured surface and using your silicone spatula or a palette knife gently pat the mixture into a rustic looking flat lump, about 3-4cm thick. The trick here is to not touch the dough.
Take the 7cm cutter of your choice (round or fluted) and dip it in the flour on your kitchen worksurface and give it a wiggle to lightly coat in flour. Now press the cutter into the lump of scone dough.
Your scone may need a little encouragement to release it from the cutter onto the baking sheet but try to touch it as little as possible. Repeat until you've cut out 8 scones shapes.
TOP TIP: if you're left with bits and pieces that can't be cut with a cutter, simply add all those bits back to the mixing bowl, give the offcuts a quick stir up and repeat the process to cut your last couple of scones. This way, you've still not touched the dough with your warm hands.
Now add 1 teaspoon of gluten free Worchester Sauce to the jug that had the milk and lemon juice in it. Using a pastry brush give it a jolly good stir. Use this caramel-coloured glaze to brush the top of each scone. Then top each scone liberally with the remaining grated cheese. Now pop into the oven for 20mins and make yourself a well-deserved cup of tea (or clear the kitchen away!).
Once cooked and firm to the touch remove and allow to cool before serving with loads of butter. I love to eat these while there’s still warmth left in them.