Updated 13th May 2022
National cream tea day prompted me to pop together a batch of gluten free scones. These scones are nice and easy to make and have a delicious crunch and traditional tight crumb centre. Best enjoyed freshly baked, sliced and spread with butter or for something a little more fancy, fresh cream and jam!
I’ve had great success making gluten free scones with various gluten free self-raising flours and Juvela mix. Whilst SR flours/mixes already include a raising agent, I find a little extra baking powder gives the scones a lighter texture, and the addition of 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
l level teaspoon of *xanthan gum
Preheat oven to 220C/425F/Gas 7/Fan 200C.
Lightly grease a baking tray. One that’s large enough for the scones to have plenty of space to spread out as they bake.
In a large bowl, mix together the gf flour/mix, 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 just enough of the egg and milk mixture, to make a soft but not too sticky dough.
Lightly work the scone dough on a surface dusted with gf flour/mix. Pat out until about 1 inch thick. Using a 2.5 inch cutter or upturned cup cut out the scones. Gather up the trimmings and repeat until all the dough has been used up.
Place the scones onto the baking tray and pop them into the fridge for ½ hr. You don’t have to do this. But I tried it today, and felt the scones held their shape much better, when chilled before baking.
If you have some milk and egg mixture leftover, use it to brush over the top of the scones (silicone pastry brushes are great for this job, as they can be thoroughly cleaned and reduce the risk of cross contamination in a shared kitchen). I love to brush the top of scones with beaten egg when I don’t have any mixture leftover. It gives them a glorious glossy sheen once baked.
Pop the scones into the oven and bake for approximately 15 minutes until golden brown.
Once baked remove from the oven and leave to cool slightly before taste testing.
Recipe notes and suggestions:
The scones are at their very best on the day they’re made, but will store well in an airtight container for 2-3 days. They also freeze really well.
To refresh the scones, either pop in a microwave for approx 15-20 seconds or in a preheated oven set at 160C/140C Fan for about 5 minutes. Refreshing scones takes them back to their ‘just baked’ freshness.
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 25g/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 scones are more your thing I have a fabulous cheese, red onion and buttermilk scone recipe that I think you’ll love. Alternatively leave out the sugar, and replace the fruit with savoury treats like sun-dried tomatoes, olives, cheese and chives, etc.
This gluten free scone recipe could also be used for a cobbler recipe. And again can be used for a sweet or savoury version.
Off now to pop the kettle on and enjoy a freshly baked scone.
Happy cream tea day to you!
P.S. If you’d like to watch me rustling up a batch of gluten free scones over on YouTube click here!
*Double check this ingredient to ensure it has no gluten containing ingredients, ‘may contain’ or ‘not suitable warnings’. If in doubt leave it out.