About the bake
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.
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
- 350g Gluten free self raising flour
- 1 tsp Gluten free baking powder
- 85g Unsalted butter (softened)
- 50g Billington's Unrefined Golden Caster Sugar
- 1 Medium free range egg(s)
- 125ml Milk (whole)
- 1/2 tsp Xanthan gum
Utensils
- Medium mixing bowl
- Round cutter
- Baking sheet
- Parchment paper
Nutritional Information
per 84g- 277cal Energy
- 10g Fat
- 6.2g of which Saturates
- 42g Carbohydrates
- 5.2g of which Sugars
- 3.5g Protein
- 0.62g Salt
Recipe Reviews
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
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!
Ingredients
- 350g Gluten free self raising flour
- 1 tsp Gluten free baking powder
- 85g Unsalted butter (softened)
- 50g Billington's Unrefined Golden Caster Sugar
- 1 Medium free range egg(s)
- 125ml Milk (whole)
- 1/2 tsp Xanthan gum
Utensils
- Medium mixing bowl
- Round cutter
- Baking sheet
- Parchment paper
Nutritional Information
per 84g- 277cal Energy
- 10g Fat
- 6.2g of which Saturates
- 42g Carbohydrates
- 5.2g of which Sugars
- 3.5g Protein
- 0.62g Salt