Gluten free fruit scones

    42 min

    Who doesn't love a sweet scone?! I avoid eating wheat and gluten products so had a hunt around for a recipe and came across a few and modified one to come up with this very simple approach to a classic bake.

    Dorset, England, UK
    91 people made this

    Makes: 10 gluten free fruit scones

    • 250g Doves Farm® gluten free plain white flour
    • 1 teaspoon gluten free baking power
    • 50g salted butter
    • 30g golden caster sugar
    • 75g raisins
    • 1 medium egg
    • whole milk, as needed

    Prep:30min  ›  Cook:12min  ›  Ready in:42min 

    1. Preheat the oven to 220 C / 200 C fan / Gas 7. Line a baking tray with baking parchment.
    2. Place flour and baking powder in a large mixing bowl. Cube the butter and mix in by hand using a rubbing technique between thumb and fingers, this will mix the flour, baking powder and integrate the butter to create a crumb textured mixture.
    3. Add the sugar and raisins and combine by hand using a similar technique as before, this will ensure a thorough mix.
    4. Break the egg in to the mixture, mix. At this point I used a knife (I've no idea why, it seemed the right thing to do). Add a small splash of milk and keep combining until you end up with a dough consistency ball.
    5. Roll the dough out to about a 2cm thickness, using a rolling pin on a lightly floured work surface, or sandwich the ball between two pieces of cling film and press down to an even thickness.
    6. Using a 6cm cutter, cut out the scones in the dough. Transfer to the prepared baking tray and brush with milk.
    7. Bake in the preheated oven for 12 minutes, or until risen and golden brown. Remove from the oven and allow to cool on a cooling rack before serving.

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    Reviews in English (2)


    Well it's great that they don't have any gums (xantham gum in particular is bad for the gut flora - I hope the flour didn't have any added gums!) I used cassava flour, and buttermilk instead of whole milk and they were fine.  -  20 May 2018


    They were very tasty but didn't rise. I fobbed them off as Welsh Cakes and everyone loved them! I served them with butter and strawberry jam.  -  30 Nov 2015