Follow this recipe for perfect fluffy gluten free scones; delicious with jam and cream! This recipe was originally found at https://delishably.com/special-diets/how-to-make-delicious-Gluten-Free-Scones Sometimes proportions used in baking with wheat flour need to be adapted for baking with gluten-free flour in order to achieve the desired result.
Note: Please follow either cups or ounces or grams as the measurements are not interchangeable.
I start making my scones in a food processor, but if you don’t have one, the butter can be rubbed into the flour manually.
- 12oz (1.5 cups) (340g) Gluten Free Self-Raising Flour
- 2 level tsp Xanthan gum (see my top tip below) if you have it (not necessary if using the Self Raising flour that already contains Xanthan gum – check the packet ingredients. Xanthan gum helps to take the place of gluten in binding the ingredients together.
- 1 level tsp Salt
- 4 tbsp caster sugar (I prefer to use the unrefined version)
- 4oz (1/2 cup) (115g) unsalted butter (you can use margarine if you wish but in this case, leave out or reduce the salt above)
- 2 eggs, preferably free range
- 4 – 6 fluid ounces of milk (I prefer to use semi-skimmed and this is the only milk I have used) – please note that gluten free flours vary and the last batch of scones I made only needed 3 fluid ounces of milk so be prepared to adjust the quantity of liquid.
- A non-stick baking tray lightly dusted with flour or ordinary tray lined with a sheet of baking parchment
Note: If you cannot get gluten free self raising flour, you will need to add baking powder but you must make sure that this is also Gluten Free.
Top Tip For Xanthan Gum: If you buy Xanthan Gum, transfer it to a completely airtight, sealed container once you have opened the packet. This stuff is absolutely ruined if it gets even a tiny bit damp!
Method for Making Scones
- Preheat the oven to 220° C (for fan ovens) or 230° (for non fan or gas oven)
- Sift all the dry ingredients into the bowl of a food processor or a large bowl (mix well).
- Whisk the eggs in a separate bowl and when well whisked gradually stir in two to three fluid ounces of the milk – leave to one side.
- If using a processor, blitz the butter and dry ingredients until it looks like breadcrumbs; transfer to a bowl. If making in a bowl, rub the butter into the dried ingredients, using your fingertips to incorporate as much air as possible.
- Make a well in the center of the flour mixture and gradually add the egg and milk mixing to a soft dough with a spoon. Leave the very last tablespoon of the egg and milk mixture to brush onto the tops of your scones before baking. If you find you need more liquid, add some of your remaining milk until you are happy with the consistency.
- Leave the mixture to rest for five minutes. I have found that mixtures using gluten free flour tend to be rather ‘wet’ to start with and this standing time makes it easier to roll out.
- Dust your board and rolling pin with flour, turn the scone dough out and pat it out flat to about an inch thick. Cut out into rounds with a cutter about 2 ¼ “ in diameter. The size is not critical though!
- If the mixture really is too wet to roll out, don’t despair, use an ice cream scoop to scoop out mounds of scone mixture and transfer these directly to your baking tray – the results will taste just as good.
- Brush the tops of the scones with the reserved egg and milk mixture.
- Bake towards the top of the oven for approximately 10 minutes in a fan oven, 12 minutes in an ordinary oven.
- When nicely browned on top, remove from oven and place on a wire rack to cool.
- Serve scones split in half with butter and raspberry jam or some delicious Cornish clotted cream and strawberry jam! (not for the calorie counters!)