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 lovely crisp finish. Enjoy them whilst still warm, sliced, spread with your favourite jam and topped with some chilled clotted cream. Yum!
I’ve had great success making gluten free scones with Juvela gluten free white mix , Doves Farm and Sainsbury’s gluten free self raising flour. Whilst Juvela gf mix and SR flours tend to already include a raising agent, I find a little extra baking powder gives the scone 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 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 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 do love to brush the top of scones with beaten egg if theres no mixture left over. It gives them such a glossy sheen once baked.
Pop the scones in the oven and bake for approximately 15 minutes until golden brown.
That’s it all done and ready for you enjoy. I find the scones are at their very best the day you make them. But they will keep in an airtight container for a couple of days and will also freeze really well. If you fancy refreshing a scone to soften the crumb, you can either pop it in the microwave for 15-20 seconds, wrap it in foil and pop in a hot oven for 5-10 minutes or lightly toast.
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!
P.S. If you would like to watch me rustling up a batch of gluten free scones 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.