I made a batch of these gluten free scones for a mega Mother’s Day gluten free afternoon tea and this recipe worked brilliantly. Mine were also lactose free, as my mum is lactose intolerant, and they still turned out perfect with a lovely light texture. The raisins are optional, but I like a fruity addition to my gluten free scone! For non-lactose free coeliacs, just use normal milk and butter instead of the Lactofree products.
Gluten Free Lactose Free 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 xantham gum
- 1/2 tsp salt
- 100g Lactofree Spreadable butter
- 100g raisins
- 125ml Lactofree Fresh Semi Skimmed milk
- 2 medium eggs (plus 1 egg for glazing)
- Preheat over to 220C and line a baking tray with greaseproof paper.
- Take a large mixing bowl and combine the flour, baking powder, sugar, xantham gum and salt.
- Rub the butter into the flour mix with you hands, to produce a crumb-like mixture.
- Add the raisins to the mixture.
- 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 10-15 minutes, until risen and golden. Eat straightaway, or allow to cool and freeze for later use. Serve with jam and cream for the full English gluten free afternoon tea experience.