National cream tea day prompted me to pop a batch of gluten free scones together! Nice and easy to make, with a lovely crisp finish. Perfect filled with delicious strawberry jam, clotted cream and enjoyed with a piping hot cuppa!!
I have had great success making gluten free scones with Juvela gluten free white mix and also Doves Farm and Sainsbury’s gluten free self raising flour. And whilst Juvela gf mix and the flours do already contain a raising agent, I find a little extra baking powder gives you a lighter texture and the additional Xanthan gum holds the ‘crumb’ together perfectly!
Ingredients (makes about 6)
225g (8oz) gluten free SR flour or mix
50g (2oz) butter, cubed
25g (1oz) of caster sugar – double up on this quantity is you are not adding fruit
75g (3oz) *sultanas or cherries
1 large beaten egg – add enough milk to make liquid up to 150ml (¼pt)
1 level teaspoon of gluten free baking powder
1 level teaspoon of *Xanthan gum
Preheat oven to 220C/425F/Gas 7/Fan 200C
Lightly grease a baking tray. One that’s big enough for the scones to be well spaced out.
In a large bowl, mix together the gf mix/flour, baking powder and Xanthan gum. Add the butter and rub in until the mixture resembles breadcrumbs. Stir in the caster sugar and sultanas.
Bring the mixture together with enough egg/milk to make a soft but not sticky dough.
Lightly work the scone dough on a surface dusted with gf mix/flour. Pat out until about 1inch thick. Using a cutter or cup to cut out the scones. Gather up dough trimmings and repeat.
Place on the baking tray and pop in the fridge for ½hr – You don’t have to do this, but I tried it today and I just felt the scones held there shape better!
If you have a little of the milk and egg mixture left over brush over the top of the scones using a silicone brush, (these are great, can be thoroughly cleaned, and prevent cross- contamination). Milk will do just fine if all your liquid is used up!
Pop the scones in the oven and bake for approximately 15 minutes until golden brown.
That’s it all done and ready to enjoy. If you don’t manage to eat them all they will freeze perfectly.
Anything that takes you fancy can be popped in the scones instead of dried fruit. *Chocolate or *fudge pieces would work well if you have a sweet tooth. You could also replace 1oz of mix with *cocoa powder to make chocolate scones, fill them with cream and dust with icing sugar or top with melted *chocolate!
If a savoury scone is more your thing, just leave out the sugar and replace the fruit with olives, cheese, sun blush tomatoes or again whatever takes your fancy!
The gluten free scone recipe could also be used for a cobbler recipe. And again of course, that could be either sweet or savoury.
Off now to pop the kettle on and enjoy a cream scone👍
Happy cream tea day …..and hope you have a lovely weekend!!
P.S. If you would like to watch me rustling up a batch of gluten free scones….click here!
*Double check this ingredient when purchasing to ensure it’s gluten free…. don’t risk it if you’re not sure.