Method
Step 1:
Preheat oven to 220°C (200°C fan, gas mark 6).
Step 2:
Place the flour and baking powder into a bowl. Rub in the butter until the mixture resembles breadcrumbs, then stir in the sugar.
Step 3:
Lightly beat together the egg and milk. Add this to the flour mixture and stir to form a soft dough.
Step 4:
Turn the mixture onto a very lightly dusted work surface knead into a circle about 3-4cm thick. Using a round cutter, cut the dough into 8-9 scones.
Step 5:
Place the scones on a baking tray and out into the centre of a preheated oven for about 15-18 minutes. Remove when golden in colour. Cool and serve with jam and clotted cream.
Ingredients
- 250g Gluten free self raising flour
- 1 tsp Gluten free baking powder
- 50g Unsalted butter
- 50g Billington's Unrefined Golden Caster Sugar
- 1 Medium free range egg(s)
- 125ml Milk (whole)
Utensils
- Medium mixing bowl
- Round cutter
- Baking sheet
- Parchment paper
Recipe Reviews
After making delicious National Trust recipe scones and baking for years I have now been advised to try a gluten and Lactose free diet. The scones were terrible, far too wet and didn’t rise, good job I cut them thick. My husband tried a bite but will not eat a morsel more. Perhaps the birds will like them! I’m going to try with some jam but have to admit I won’t be making any more.
Tried these for a friend who is gluten free. Used Doves farm GF flour. After reading the comments I added two tsp of baking powder, extra flour as the mixture was so wet, cut them very thick. They didn’t rise much but looked okay and my husband says they tasted nice with lots of jam and cream!
Too wet, they just spread out over the baking tray so that they didn't look like scones or the picture on this page.
I used Doves flour and mine did not rise at all they tasted alright but disappointed. I also tried using Juvenal flour and the Scones were a lot better.
Best scones ever. So simple too. Thank you!
I have not tried them yet , but I bet they are nice.
Ingredients
- 250g Gluten free self raising flour
- 1 tsp Gluten free baking powder
- 50g Unsalted butter
- 50g Billington's Unrefined Golden Caster Sugar
- 1 Medium free range egg(s)
- 125ml Milk (whole)
Utensils
- Medium mixing bowl
- Round cutter
- Baking sheet
- Parchment paper