Gluten free scones


    Gluten free scones

    Gluten free scones


    40 people made this

    About this recipe: A lovely recipe for gluten free scones, it never fails me! I adapted this from old recipe, it took a lot of tweaking to get it right. I make these all the time, they freeze well too. My husband can't tell the difference between these and ordinary scones made with wheat flour. All the ingredients are wheat and gluten free and available from Doves Farm or Amazon.

    Basketcase Norfolk, England, UK

    Serves: 16 

    • 450g (1 lb) gluten free self raising flour (Doves Farm®)
    • 2 tablespoons tapioca flour
    • 1/2 teaspoon xanthan gum
    • 2 teaspoons gluten free baking powder (Doves Farm®)
    • 1 pinch salt
    • 150g (5 oz) margarine
    • 85g (3 oz) caster sugar
    • 2 large or medium eggs, beaten
    • a little milk to mix

    Prep:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Pre-heat the oven to 220 C / Gas 7. Prepare a greased or parchment lined baking tray.
    2. Mix the flour, tapioca flour, xanthan gum, baking powder and salt in a medium mixing bowl.
    3. Add the margarine and mix to fine 'breadcrumbs'. Add the sugar and mix well.
    4. Add the beaten eggs and just a little milk at a time till it holds together lightly. Do not add too much milk or the mix will become too sloppy to handle, it's better dry than too wet.
    5. Turn the mix out on to a floured work surface and knead it together till it is fairly smooth, about two or three minutes. Use plenty of gluten free flour.
    6. Roll out the dough to about 1" thick and cut into rounds. Place on the baking tray. Brush the tops with a little milk with a bit of egg added and sprinkle with a little sugar.
    7. Bake for about 12 minutes in the top of the oven.
    8. Transfer to a wire rack and cool or eat warm with jam and fresh whipped cream. Freeze when cold.


    Add cinnamon and chopped apple, mixed spices, mixed fruit or whatever you like to your scones for a change.

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