I do already have a smashing fruit scone recipe on my blog. And of course, it’s also one that can be used to make a gluten free cream tea. But after enjoying a very delicious scone, as part of a gf afternoon tea at Nunsmere Hall, I wanted to share a scone recipe that was a bit fancier. Something that may be fitting enough to hand out at a street party. Celebrating The Queens Platinum Jubilee maybe?!!
I’m so happy with this scone recipe. And they look the part too; with their gorgeous, golden tops. When enjoyed warm, the scones have the most delightful outer crunch and soft, sweet vanilla crumb. The perfect little edible vessel to pile high with clotted cream and jam.
These scones are nice and easy to make and are a great place to start if you’re new to baking. Hope I’ve tempted you into giving them a go!
For the scones
225g (8oz) gluten free self-raising flour or mix
1 heaped teaspoon gluten free baking powder
1 level teaspoon *xanthan gum
50g (2oz) salted butter, cubed (if using unsalted butter add a pinch of salt to the gf flour)
50g (2oz) caster sugar
2 large eggs (1 to add to the mixture and 1 to egg wash the scones)
150ml buttermilk (you won’t need it all)
1 teaspoon *vanilla extract
Your favourite strawberry jam (I love Bonne Maman)
Clotted cream (the tub size I used was 227g, you could of course use whipping or double cream instead)
Preheat the oven to 220C/425F/Gas 7/200C Fan.
Either lightly grease or line a large flat baking tray with a sheet of baking paper.
Put the gluten free flour into a large mixing bowl. Add the baking powder and xanthan gum and give it a quick stir.
Add the cubed butter, and then using your fingers, gently rub the butter into the flour until the mixture resembles fine breadcrumbs.
Add the caster sugar and stir through.
Break 1 egg into a measuring jug, add the vanilla extract and whisk with a fork. Top up with buttermilk until it reaches the 150ml mark. Use the fork to whisk again until everything is nicely blended.
Pour the liquid into the bowl with the dry scone mixture and stir through. Once the mixture starts to come together get your hands in to form a dough.
Tip the scone dough out onto a clean worktop that has been lightly dusted with gluten free self-raising flour or mix and knead briefly.
Pat out the dough to 1-inch thickness and lightly dust with gf self-raising flour. Using a 2-inch smooth edged cutter, cut out the scones and lay them ono the prepared baking tray. I find having a little extra gluten free flour on a plate to keep dipping the cutter in, prevents the dough from sticking to it.
Brush the tops of the scones with beaten egg and then pop them into the fridge for 30 minutes.
Egg wash the scones of a second time and pop them into the oven. Bake for 13 minutes until the scones are well risen and golden brown.
Remove from the oven and leave to cool slightly before tucking in.
For a traditional cream tea, serve the scones with jam and clotted cream. And in true cream tea style pour the tea from a teapot into a fancy cup and saucer!
Recipe notes and suggestions:
Whilst I always think scones are at their best on the day they are made, these scones will keep well when stored in an airtight container for up to 5 days. They can also be frozen.
The best way to refresh these scones is to pop them into a preheated oven (160C/325F/Gas 3/140C Fan) for 5 minutes. You can also refresh them in the microwave, but you won’t experience quite the same freshly baked texture as you do when you refresh them in the oven.
Should you fancy making larger scones adjust baking time accordingly
Before I was diagnosed with coeliac disease, I used to treat myself to scones that were filled with pastry cream and topped with glace icing. They were SO good, and this scone recipe would be the ideal recipe to use as a base to recreate them, should you fancy having a go.
Hope you enjoy your gluten free cream tea! As always if you have any questions about this or any other recipe or article I share then please, never hesitate to get in touch.
P.S. Sorry if the pictures look a little iffy. I’ve had an update on my blog and I’ve not yet got my head around it.xx
*Check this product to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.