Gluten Free Scones
You can make this basic gluten free scone mix either plain or with fruit. Simply add a handful of sultanas for the fruit scone. If you want to make them savoury, leave out the sugar and add 1 teaspoon of mustard and 100g (3 ½oz) grated cheese.
Credited to: Coeliac UK
Kcal:
Difficulty: Pretty easy
Serves 15
10 mins prep
15 mins cooking time
Ingredients
- 450g (16oz) gluten free self-raising flour*
- 2 level tsp baking powder*
- 50g (1oz) caster sugar
- 100g (3½oz) butter, softened, cut into pieces
- 2 free-range eggs
- 230ml (7½ fl oz) milk
- 75g (2½ oz) sultanas (optional)
To serve
- strawberry jam
- clotted cream
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Preheat the oven to 220°C/200°C Fan/Gas Mark 7. Lightly grease two baking trays
- Crack the eggs into a measuring jug, then add the milk. Stir the egg and milk into the flour (save a bit for later)
- Put the gluten free flour, baking powder, and sugar into a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Turn the dough out onto a lightly floured work surface. Knead lightly and work in the sultanas, if required. Roll out to about 2cm thick
- Cut into rounds; you should get 15 with a 6cm cutter. Place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug
- Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat them whilst they are as fresh as possible
- To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.
