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I've been asked a LOT for a gluten free scones recipe and I can't believe I am only just publishing one now!
Coming from Devon (home of the ONLY way to do a cream team - cream first, and that's final) I almost feel like I've failed my homeland by not publishing a gluten free scone recipe yet.
I guess it's one of those things that because a gluten free cream tea is quite easy to come by in North Devon, I've never made one before.
But now not only have I perfected these beautiful, golden gluten free scones - I've also thrown a super easy strawberry jam recipe into the mix too!
This recipe is for plain gluten free scones but you could easily add a couple of handfuls of sultanas to the dough to make fruit scones.
This jam is a really easy one to throw together and because it's strawberry season, it seems silly not to use these beautiful, fresh berries.
The perfect gluten free scone recipe
I've done a lot of reading up on how to create the perfect gluten free scone.
For starters, the first dilemma was to egg, or not to egg?
I'm still not entirely sure why some recipes use egg and others don't (other than if they're a vegan-friendly scone recipe).
Sadly for all the vegans and dairy free-ers out there my gluten free scone recipe does contain both egg and milk.
I think you could probably adapt this for dairy free by using dairy free margarine and milk.
However, I haven't tried this myself. Let me know in the comments if you give it a go because I'd love to know how it turned out!
As for a vegan version, you might be able to use an egg replacer, but again I haven't tried it myself so I'd love to know if you experiment and give it a go.
Cream or jam first on scones?
So what do you top your gluten free scones with?
For me, you simply have to make a gluten free cream tea.
And the only way to do that is with the cream first, jam on top.
The Cornish way just does not make sense! Clotted cream replaces the butter, so naturally it should go on first.
Plus don't even get me started on whether it's scone like 'gone' or scone like 'cone' because that's a wormhole I don't think I'll ever get out of.
I think I say it differently depending on my mood!
If you want to avoid the whole cream-jam debate, you could just use butter instead.
And that would definitely go on first!
In fact the sugar in these gluten free scones gives just enough of a hint of sweetness that you could enjoy them simply warm with a thick slather of butter.
You could use shop-bought jam to top them too, but my easy strawberry jam is so quick and tastes amazing.
Tips for making my gluten free scones
I have a few pointers to give you the best results from this gluten free scones recipe.
Firstly, don't forget to brush them with milk like I did the first time I made these!
Secondly, don't overwork the mixture - you want the scones to look rustic.
If you knead the dough too much, or repeatedly knead and re-roll, you scones won't rise enough and will look very smooth.
Otherwise, there's not much to it really - these gluten free scones are so easy to make!
My gluten free scones recipe
Here it is, my plain gluten free scones recipe, perfect for an afternoon tea.
This recipe is for plain gluten free scones but you can also make my gluten free cheese scones if you prefer a savoury option.
This makes around 12 scones and they're best eaten fresh.
You can freeze them and freshen in the microwave though, so don't worry if you're the only gluten free person in the house!
Plus here's an easy step-by-step video showing you how to make them:
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
Gluten free scones
A simple gluten free scone recipe with an easy strawberry jam to enjoy on the side. Perfect for a gluten free cream tea - cream first! Add a large handful or two of sultanas to turn these into gluten free fruit scones.
- 300 g gluten free self-raising flour, (plus extra for dusting)
- 50 g golden caster sugar
- 50 g unsalted butter, (cut into cubes)
- 1 large egg
- 100 ml semi-skimmed milk, (plus extra for brushing)
- 1.5 tsp baking powder
- ½ tsp xanthan gum
Optional: For the strawberry jam
- 350 g strawberries, (hulled and halved)
- 200 g caster sugar
- 1 lemon (juice only)
- Preheat the oven to 200'C and line a baking tray with a sheet of baking paper. Set aside while you make the scone mix.
- Add the butter and sugar to a large mixing bowl and sift in the gluten free flour, baking powder and xantham gum. Using your fingers, rub the mix together until it resembles breadcrumbs.
- Add the milk to a jug and then crack in an egg and beat lightly until combined. Pour into the flour mix and use a wooden spoon to bring the mix together. As soon as it comes together as a dough, lightly flour the worktop and turn it out.
- Knead the dough a couple of times to bring it together (you don't want to over-knead) then use your hands to bring the dough into a circle. Flatten using your hands (or a rolling pin) to approx 3cm thick. Using a 5cm fluted cutter, cut out 12 circles from the dough. When you run out, just roughly bring the leftovers together and flatten again - don't keep kneading in between, it doesn't matter if they're a bit rustic!
- Place the circles on the lined baking tray with a 2cm gap between them. Brush each scone with a little milk. Bake in the oven for 10-12 minutes, until golden on top. Cool on a rack before serving. These are best served fresh and warm, approx 5-10 minutes after removing from the oven.
For the easy strawberry jam
- Add the strawberries, lemon juice and sugar to a pan and place on a low heat. Bring to the boil and allow to boil steadily for 10-15 minutes until the jam is set. To test it, spoon out a tiny bit of the jam onto a cold plate and leave for a minute. If you can push it with your finger and it doesn't flood back, it's ready. Once cooked, leave to cool for 15 minutes before placing in a sterilised, airtight jar ready for serving.
The scones will keep for 2-3 days in an airtight container. If not eating fresh from the oven, I recommend giving them a 10-second blast in the microwave before serving. These can also be frozen. The jam will keep in the fridge.
Serving Size:12 scones
Amount Per Serving: Calories: 145Carbohydrates: 24.6gProtein: 2g
Need some more gluten free baking inspiration?
Want to have a go at some of the other gluten free baking recipes on the blog?
Give some of these other gluten free recipes a try! There are plenty to choose from – here are a couple to get you going:
- Gluten free chocolate orange marble cake
- Gluten free easy cheese scones
- My easy gluten free mug cake trio
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
Like this gluten free scone recipe?
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I made these using very cold nutlex margarine and woolworths home brand flour, they tasted just like real scones. I was so excited. I have been a coeliac for over 25 years and these are the best. thank you
Definitely the best gluten free recipe I have tried. I made them with Free flour, rice milk, stevia sweetener and kept the egg. They’re tasty and not a bit dry like most GF scones can be. Thank you!
W hat did I do wrong? Although very nice I only managed to get 5 and a small one from my mix