Gluten-free scones

Gluten-free scones


2 people made this

About this recipe: A blend of sorghum flour, millet flour and tapioca flour is used to makes these buttery gluten free scones.


Makes: 15 scones

  • 200g sorghum flour
  • 140g millet flour
  • 70g tapioca flour
  • 4 teaspoons baking powder
  • 2 teaspoons xanthan gum
  • 1 1/2 teaspoons bicarbonate of soda
  • 1 1/2 teaspoons salt
  • 115g cold butter
  • 235ml milk
  • 1 egg, beaten
  • 1 tablespoon cider vinegar
  • 2 tablespoons rice flour, or as needed

Prep:25min  ›  Cook:15min  ›  Ready in:40min 

  1. Preheat oven to 180 C / Gas 4. Grease a large baking tray.
  2. Whisk sorghum flour, millet flour, tapioca flour, baking powder, xanthan gum, bicarbonate of soda and salt together in a large bowl. Cut in butter with a pastry blender or 2 knives until there are no large pieces left.
  3. Mix milk, egg and vinegar together in a small bowl. Pour over flour and butter mixture; stir until dough comes together.
  4. Dust a flat work surface with rice flour. Roll dough out to 1cm thickness; stamp out 15 scones with a scone cutter. Arrange scones on the prepared tray.
  5. Bake in the preheated oven until the tops are golden brown, 15 to 20 minutes.

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