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Gluten free scones

Gluten Free Scones

Wendy Faulkner
These gluten free scones are light and delicious, without being dry or crumbly. There's no xanthan gum in the recipe, instead there is egg which helps to provide extra lightness and structure.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Healthy treat
Cuisine Healthy
Servings 6
Calories 207 kcal

Ingredients
  

  • 200 g plain gluten free flour
  • 3 teaspoon gluten free baking powder
  • 50 g butter cut into small pieces
  • 1 tablespoon castor sugar
  • 1 medium egg beaten
  • 75 ml milk

Instructions
 

  • Preheat the oven to 210 degrees (190 fan). Grease a baking sheet, or line it with baking parchment.
  • Add the flour and baking powder to a large bowl. Add the butter, and rub in using your fingertips and thumbs until the mixture looks like fine breadcrumbs.
  • Stir in the sugar.
  • Add the beaten egg, and mix in with a knife. Add most of the milk, and continue to mix until the mixture sticks together. If necessary add the remainder of the milk until you can gently form the mixture into a ball with your hands.
  • Place the dough on a floured worktop or board. With your hands, gently press it out until it is 1 inch (2.5cm) thick. Use a cookie cutter to cut out the scones, re-rolling the dough as necessary. Transfer to the baking sheet.
  • Bake for 12-15 minutes until golden. Check partway through, and turn the tray if necessary. Cool on a wire rack.

Notes

  1. If you want to use self raising flour instead of plain flour, cut the baking powder down to just 1 teaspoon.
  2. For gluten free dairy free scones, use a solid dairy free block instead of butter, and dairy free milk.
  3. If you prefer, you can sweeten the scones with a tablespoon of honey rather than sugar.
  4. For gluten free savoury scones, omit the sugar and add a quarter teaspoon of salt.
  5. The amount of milk that you need might vary slightly, depending on your flour and the size of your egg. I used 75ml milk with a medium size egg.
  6. Rather than using a cookie cutter, you can shape the dough into a 1 inch thick circle and cut into 8 triangles.
  7. Always eat scones when they are fresh. If you are not planning to eat them the same day, freeze them in an airtight container.

Nutrition

Calories: 207kcalCarbohydrates: 29.7gProtein: 4.9gFat: 7.8gSaturated Fat: 4.6gFiber: 1gSugar: 2.8g
Keyword 30 minutes, Gluten free, Teatime
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