Gluten-free scones

Cater for guests intolerant to gluten with these easy scones. Add sultanas if you like and serve with oodles of jam and clotted cream

  • Prep:20 mins
    Cook:15 mins
    Plus chilling
  • Easy

Nutrition per serving

  • kcal 193
  • fat 6g
  • saturates 3g
  • carbs 30g
  • sugars 7g
  • fibre 1g
  • protein 4g
  • salt 0.82g

Ingredients

  • 250g gluten free self-raising flour
  • ½ tsp fine salt
  • 1 tsp xanthan gum
  • 1 tsp gluten-free baking powder
  • 50g caster sugar
  • 40g cold butter, cubed
  • 75ml whole milk
  • 1 large egg and 1 egg yolk
  • 50g sultanas (optional)

Method

  1. Mix the flour, salt, xanthan gum, baking powder and sugar together in a bowl. Rub in the butter with your fingertips until you have fine breadcrumbs. You can also do this by gradually pulsing the mixture in a food processor until it resembles breadcrumbs. 

  2. Whisk together the milk and whole egg and gradually mix into the flour mixture with your hands until you have a smooth dough. Mix in the sultanas, if using. Knead briefly to come together into a ball. 

  3. Gently roll out the scone dough until 2cm thick. Transfer to a baking tray lined with parchment and chill for 30 mins to firm up the dough – this makes them easier to cut out. 

  4. Remove the dough from the fridge and, using a 5cm cutter, cut out 6-8 scones (press the offcuts together and re-roll when you need to). Put the scones upside down (this will mean you get a neater top when baked) onto another baking tray lined with baking parchment, spread 2cm apart. 

  5. Whisk the egg yolk and evenly brush the tops of the scones, making sure that the egg wash doesn’t run down the sides of the scones otherwise they will rise unevenly. Put the scones on a tray and transfer to the freezer for 15 mins. Heat oven to 220C/200C fan/gas 7. Remove the scones from the freezer and brush the tops with the beaten egg again, then bake for 12-15 mins until golden brown. Eat just warm or cold, generously topped with jam and cream, if you like.