I first made a batch of these homemade gluten free scones for a mega Mother’s Day gluten free afternoon tea and this recipe worked brilliantly. Golden tops with a great rise and perfect scone texture on the inside, these taste glorious topped with lashings of jam and clotted cream.
There’s nothing quite as glorious as a warm gluten free scones, fresh from the oven, topped with jam and clotted cream. The perfect afternoon treat!
Gluten free scones are surprisingly easy to make at home, and very quick to bake. Even inexperienced bakers should do well with this recipe. My one main tip, don’t skip the xanthan gum else your scones may be quite crumbly. Xanthan mimics gluten’s binding properties and you can pick it up in the free from section of most supermarkets.
Aside from that, you can relax making these and even get your kids involved it you want! My toddler helped me with my last (teddy bear shaped) batch and she had a great time patting the dough into shape.
I’ve made a few lactose free batches of these scones (as my mum is lactose intolerant) and they turned out perfect every time. If you want to make them lactose free, simply use lactose free spread instead of butter and lactose free milk instead of normal milk. Easy peasy.
This recipe includes a raisin scone variation option, for those who like a fruity addition to their gluten free scones! Simply add the raisins or omit them, depending on your personal preferences.
Cheese scones – a few of you have told me you’ve made cheese scones using this recipe (and sent me pictures so good they’ve made me drool)! I recently adapted it myself and totally agree that they taste AMAZING. Here’s a link to my gluten free cheese scones recipe.
You can pick up scone cutters really cheaply on Amazon (even from a quality Kitchenware brand like Tala). Otherwise you can use a thin-rimmed, floured mug to cut the scone shapes out. Or be really brave and try them free form. I’d personally get some cutters to save you time though!
Gluten Free Scones (Makes 12 Scones)
- 350g (12.4oz) gluten free self-raising flour (I used FREEE by Dove's Farm)
- 2 tsp gluten free baking powder
- 1 tbsp caster sugar
- 0.5 tsp xanthan gum
- 0.5 tsp fine salt
- 100g (3.5oz) unsalted butter
- 120ml (4 fl oz) semi-skimmed milk
- 2 medium eggs (plus 1 egg for glazing)
- Optional: 100g (3.5oz) raisins
- Preheat oven to 200C (fan) and line a baking tray with greaseproof paper.
- Take a large mixing bowl and combine the flour, baking powder, sugar, xanthan gum and salt.
- Cut the butter into small cubes and then add to the mixing bowl. Rub the butter into the flour mix with you hands, to produce a breadcrumb-like mixture.
- [Optional: add the raisins to the mixture if you want to make fruity scones].
- Add the eggs and milk to the mixture gradually, stirring to combine as you go. You will probably need to get your hands in there again to get a nice pliable dough. If it is sticky, add a bit more flour. If it is dry and breaking apart, add a drop more milk.
- Dust a surface with flour and then press the dough out with you hands or a rolling pin, until it is around 3cm thick.
- Cut into rounds using a 6-8cm cookie cutter (dust the cutter with a little flour before each press, to reduce the risk of sticking). You should end up with 12 scones.
- Place the scones on the greaseproof paper, brush the tops a little beaten egg (from the extra glazing egg).
- Bake for 10-12 minutes, until risen and golden. Eat straightaway, or allow to cool and freeze for later use. Serve with jam and clotted cream for the full English gluten free afternoon tea experience.
If you have enjoyed making this recipe and want to try some other sweet treats, why not try one of these gluten free bakes:
Happy baking! x
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