These gluten-free scones will give you all the texture and fluffiness that you might miss out from when baking without gluten. They're deliciously sweet and moreish, and are too good to resist when smothered in cream and jam - whats afternoon tea without homemade gluten free scones?
Bring your gluten-free diet to life with out gluten-free recipes which are full of flavour and texture. Complete your afternoon tea spread with our Gluten Free Vanilla Cupcakes, or our delicate Gluten Free Chocolate Muffins - these recipes are also perfect to batch cook and share over the Jubilee.
7 ingredients7 steps
Gluten Free
Method
Step 1
Put a large baking tray in the oven and preheat the oven to 220°C /200°C fan/ gas mark 6.
Step 2
Plae, baking powder and xanthan gum into a bowl then rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar.
Step 3
Lightly beat the egg and milk in a jug then gradually pour into the flour mixture and stir with a palette knife to form a soft dough.
Step 4
Turn the mixture onto a very lightly dusted work surface and shape into a circle with your hands about 4cm thick.
Step 5
Using a 6cm round cutter, cut the dough into 8 scones. You may need to reshape the dough.
Step 6
Brush the tops of the scones lightly with milk then place on the hot baking tray and bake for 15 minutes until well risen and golden.
Step 7
Transfer the cooked scones onto a wire rack to cool and try serving with jam and clotted cream.
Ingredients
MetricImperial
350gGluten free self raising flour
1 tspGluten free baking powder
85gUnsalted butter (softened)
50gBillington's Unrefined Golden Caster Sugar
1Medium free range egg(s)
125mlMilk (whole)
1/2 tspXanthan gum
Utensils
Medium mixing bowl
Round cutter
Baking sheet
Parchment paper
Nutritional information per 84g serving
Energy 277cal
Fat 10g
of which Saturates 6.2g
Carbohydrates 42g
of which Sugars 5.2g
Protein 3.5g
Salt 0.62g
14 Baker Ratings
Those who say the mixture is too wet, I advise you to add the egg mix gradually as each egg is different in size. I made mine with almond no added sugar milk and they have tuned out fine. I agree with the lack of rising. I would make mine thicker next time. They are a little crispy to taste but fine. They look for better than the glutenfree ones in tesco. I added dark chocolate drops to mine and am pleased with the results lt is my first go at baking glutenfree and I will continue trying. I am going glutenfree because of IBS and it is proving most successful. I would recommend it to anyone who has IBS
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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.
