I made a batch of these 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.
My mother’s day ones were also lactose free, as my mum is lactose intolerant, and they turned out perfect with a lovely light texture. If you want to make them lactose free, simply use lactose free spread instead of butter and lactose free milk instead of normal milk.
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.
Gluten Free Scones (Makes 12 Scones)
- 350g gluten free self-raising flour (I used Dove’s Farm)
- 2 tsp gluten free baking powder
- 1 tbsp caster sugar
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 100g butter, softened
- 120ml semi-skimmed milk
- 2 medium eggs (plus 1 egg for glazing)
- Optional: 100g raisins
- Preheat over to 220C and line a baking tray with greaseproof paper.
- Take a large mixing bowl and combine the flour, baking powder, sugar, xanthan gum and salt.
- Rub the butter into the flour mix with you hands, to produce a crumb-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 2cm 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