Gluten free scones
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.
Ingredients
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
Method
Prep:20min ›
Cook:12min ›
Ready in:32min
- Pre-heat the oven to 220 C / Gas 7. Prepare a greased or parchment lined baking tray.
- Mix the flour, tapioca flour, xanthan gum, baking powder and salt in a medium mixing bowl.
- Add the margarine and mix to fine 'breadcrumbs'. Add the sugar and mix well.
- 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.
- 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.
- 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.
- Bake for about 12 minutes in the top of the oven.
- Transfer to a wire rack and cool or eat warm with jam and fresh whipped cream. Freeze when cold.
Tip
Add cinnamon and chopped apple, mixed spices, mixed fruit or whatever you like to your scones for a change.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(3)
Reviews in English (3)
xanthan gum is really bad for your microbiome, which is why some diary free milks are now providing gum free nut milks. We need more gluten free recipies without gums. Am just trying a scone recipe that uses buttermilk and eggs instead..... - 20 May 2018
Came out great! I didn't have tapioca flour so I used almost instead and they are still wonderful! - 06 Aug 2017
So happy to have found this recipe, definitely a keeper! Texture perfect and you'd never know they weren't made with wheat flour. I added mustard powder and grated cheese for a savoury version and my very particular daughter enjoys them in her packed lunch. Can't wait to experiment with different flavours! Highly recommended! - 09 May 2017