I’ve struggled for a while now to develop a decent recipe for making homemade gluten-free scones because I find that the pre-made ones you can buy from the supermarket are often really dry and can be quite grainy. It’s taken some time, but I’m now really happy with this recipe and I’m glad to be able to share it with you.

I’ve always loved scones because when I was a kid, every couple of months I’d walk through the front door after coming home from school and the house would be filled with the smell of baking. Mum would take the notion every so often to bake on her day off and that day we’d be treated to a tea that consisted of home-baked pies, quiches, fairy cakes and scones. That was truly a treat of a dinner, let me tell you!

Although this recipe for gluten-free scones makes just a standard sweet tea scone it can be adapted in many ways. For instance, you can leave the sugar out and make herb and cheese scones to be eaten on their own with butter or to accompany a bowl of soup by adding 100g of cheddar cheese (or a non-dairy version) and 1 tsp of dried mixed herbs. Another option is to add dried fruit to them, such as 50g of dried cranberries or even 100g of fresh blueberries or raspberries. I brushed the tops of my scones with a little beaten egg to give their tops a shine and a nice golden brown colour, but that’s an optional step.

If, like me, you avoid gluten I can highly recommend that you try making these gluten-free scones. They’re light, airy and deliciously buttery. I served my gluten-free scones with butter and a generous dollop of my homemade maple and raspberry chia jam on the side. Oh, and a strong mug of sweet tea! (That’s absolutely essential, obviously!)

Ingredients:

250g self-raising gluten-free flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)

1 tsp baking powder

1 tsp xanthan gum

50g sugar

90g butter (or non-dairy version)

100ml rice milk

1 small egg (beaten) (Optional. Leave out if vegan.)

Method:

Preheat your oven to 220C/200C Fan/425F/Gas Mark 6 and have a greaseproof-papered baking tray to hand.

Measure all of the dry ingredients into a large mixing bowl and mix together.

Add the butter and rub it into the flour mixture until it resembles wet sand or fine breadcrumbs.

Add the milk and gently combine into a dough.

Roll out the dough on a floured surface and use a pastry cutter to cut out as many scones as you can get out of the dough, re-rolling as required. (If you don’t have a pastry cutter you can just use a knife to cut the dough into squares or triangles. Thankfully, scones can be any shape you like!)

Once all of your scones are cut, brush the tops of them with a little beaten egg and then put them on the baking tray and bake them in the oven for 12-15 mins or until they are puffed up and golden brown.

Leave them to cool slightly before serving them warm with butter and low FODMAP jam.

If you like this try this!

Chocolate and Hazelnut Cookies

Chocolate Peppermint Slice 

Snickerdoodles 

Copyright protected by Digiprove © 2018