Gluten Free Scones (Plain or Fruit)
A simple gluten free scone recipe to enjoy on the side. Perfect for a gluten free cream tea. This easy scones recipe has an option for both plain and fruit scones.
Servings: 12 scones
Ingredients
- 300 g gluten free self-raising flour (see notes for plain flour)
- 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
- 1/2 tsp xanthan gum
For fruit scones (optional)
- 85 g raisins or sultanas
Instructions
- Preheat the oven to 200C / Fan 180C / Gas Mark 6 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 xanthan 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. If making fruit scones, add the raisins/sultanas here so they are mixed through. 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 5cm 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.
Video
Notes
- For more FAQs, scroll down where I've answered some of your frequently asked questions about making gluten free scones.
- To make these gluten free scones with gluten free plain flour, simply add 3 tsp of baking powder (that's 1 tsp per 100g of flour if you're scaling the recipe up or down) to the plain gluten free flour and mix well.
- 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.
Nutrition
Serving: 12scones | Calories: 203kcal | Carbohydrates: 39g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 372mg | Fiber: 1g | Sugar: 16g
