Alison and her daughter both live gluten-free and have spent a lot of time perfecting some delicious GF versions of family favorites!
Following a gluten-free diet has become more difficult recently with the coronavirus pandemic making it harder to find gluten-free bread in stores and online. If you have some flour in your store cupboard, making a batch of these scones is easy and provides a tasty alternative to bread or rolls. The recipe can be adapted to make sweet, fruit, or cheese scones or a sweet or savory cobbler topping for pies using the instructions I provide.
If you have to avoid gluten completely because you are celiac (coeliac) or if you have had to cut down or cut out wheat gluten because of an intolerance, baking has to be relearned to a certain extent. My recipe has been created after some trial and error. These are delicious, so you don't need to miss out on old favorites.
I hope you will enjoy my gluten-free scones. My husband says they are nicer than "ordinary" ones. Enjoy!
I have found that the proportions used in baking with wheat flour need to be adapted for baking with gluten-free flour in order to achieve the desired result.
Please follow either cups or ounces or grams, as the measurements are not interchangeable.
- 12 ounces (1.5 cups) (340 grams) gluten-free self-raising flour (in the UK, I use Doves Farm)
- 2 level teaspoons xanthan gum (see the video explanation of what this is and how it works in gluten-free baking and my top tip below), if you have it. This is not necessary if using the Doves Farm self-raising flour above as it already contains xanthan gum—check the packet ingredients if you are not using this brand.
- 1 level teaspoon salt
- 4 tablespoons caster sugar (I prefer to use the unrefined version)
- 4 ounces (1/2 cup) (115 grams) unsalted butter (you can use margarine if you wish, but in this case, leave out or reduce the salt above)
- 2 eggs, preferably free range
- 4 to 6 fluid ounces of milk (I prefer to use semi-skimmed and this is the only milk I have used). Please note that gluten-free flours vary and the last batch of scones I made only needed 3 fluid ounces of milk, so be prepared to adjust the quantity of liquid.
Note: If you cannot get GF self-raising flour, you will need to add baking powder, but you must make sure that this is also GF (follow the instructions on the baking powder for how much to add to the weight of flour required in this recipe).
- To make: A mixing bowl, scales, rolling pin, cookie cutter.
- To bake: A non-stick baking tray lightly dusted with flour or an ordinary tray lined with a sheet of baking parchment
- Preheat the oven to 220°C (for fan ovens) or 230°C (for non-fan or gas oven)
- Sift all the dry ingredients into a large bowl and mix well.
- Whisk the eggs in a separate bowl and when well whisked gradually stir in two to three fluid ounces of the milk—leave to one side.
- Rub the butter into the dried ingredients, using your fingertips to incorporate as much air as possible.
- Make a well in the center of the flour mixture and gradually add the egg and milk mixing to a soft dough with a spoon. Leave the very last tablespoon of the egg and milk mixture to brush onto the tops of your scones before baking. If you find you need more liquid, add some of your remaining milk until you are happy with the consistency.
- Leave the mixture to rest for five minutes. I have found that mixtures using gluten- free flour tend to be rather ‘wet’ to start with and this standing time makes it easier to roll out.
- Dust your board and rolling pin with flour and cut out into rounds just under an inch thick with a cutter about 2 1/4 inches. This should yield about 10-12 scones. The size is not critical, though!
- If the mixture really is too wet to roll out, don’t despair, use an ice cream scoop to scoop out mounds of the mixture and transfer these directly to your baking tray—the results will taste just as good.
- Brush the tops of the scones with the reserved egg and milk mixture.
- Bake towards the top of the oven for approximately 10 minutes in a fan oven, 12 minutes in an ordinary oven.
- When nicely browned on top, remove from oven and place on a wire rack to cool.
- Serve split in half with butter and raspberry jam or some delicious Cornish clotted cream and strawberry jam! (Not for the calorie counters!)
What Is Xanthan Gum, and How Does It Work?
My Top Tip for Xanthan Gum
If you buy xanthan gum, my top tip would be to transfer it to a completely airtight, sealed container once you have opened the packet. This stuff is absolutely ruined if it gets even a tiny bit damp!
Variations on the Basic Recipe
As I mentioned earlier, with shortages in the shops during the coronavirus pandemic, and also with many of us choosing not to go to the store if it can be avoided (my husband has COPD and so is in an 'at risk' group), these gluten-free scones can provide an easy-to-make alternative to bread.
- These scones keep well in an airtight container in the freezer for at least a month and can be defrosted quickly in the microwave if required.
- Luxury scones can be made by replacing half milk with the same amount of plain, natural yogurt (this makes the scones even lighter and more tender). In the UK, I have recently discovered yogurt made from sheep's milk which is particularly delicious in scones!
- For fruit scones add 4 ounces (1/2 cup) sultanas to the dry ingredients before adding the liquid.
- For cheese scones add 4 ounces (1/2 cup) grated cheddar cheese to the dry ingredients, reserving a small amount to sprinkle on the top of the scones before they go into the oven. If you do not want your cheese scones to be sweet, omit the sugar altogether, or cut down on the amount used according to taste. (These are delicious instead of a bread roll with what we call here in the UK, a 'Ploughman’s lunch' which normally comprises, rolls, cheese, chutney, a side salad and an apple or pear).
- Why not roll out the cheese scone mixture to half thickness and use as a 'cobbler' topping for savory mince dishes (instead of mashed potato on cottage pie or instead of pastry on a meat pie) or do the same thing with sweet scones on a fruit mixture? It is really delicious: Partly cook your filling first and add the cobbler topping to the hot mixture. For the savory dishes, sprinkle a little more cheese and bake for a further 20 to 30 minutes. For sweet dishes, brush with a little egg and milk and sprinkle some cinnamon and caster sugar mixed together—delicious!
I will be adding more gluten-free recipes of my own in future articles.
My Top Tip for Anyone New to Gluten-Free Living!
Before I had to keep to a GF diet, I used to rely on wholemeal bread for my daily fiber intake and to keep me "regular." When I could no longer do this, the consequences were unpleasant and uncomfortable for a while—until I discovered a new way of eating and added delicious smoothies to my diet.
Smoothies enable anyone to take in the whole fruit goodness including both soluble and insoluble fiber and you can add other supplements and probiotic yogurt to help keep everything inside working like clockwork!
Looking for Gluten-Free Inspiration?
There is always a way to convert "normal" recipes to gluten-free ones but I love browsing GF cookbooks, as they always give me inspiration for adapting them and adding that little something extra that makes the recipe "mine." I love to browse Amazon's huge selection of such cookbooks!
I'm often contacted by readers of my articles with questions or comments
The following comment was emailed to me on 1st May 2020 by Dorothy, a UK reader:
So, so delicious. I have been a coeliac for over a decade and gave up making scones because they were so hard. My husband has been diagnosed this year and fancied some scones so, I searched the Internet and chose your recipe. Well, they all say how tasty their recipe is but, yours is truly amazingly tasty.
The following comment was emailed to me April 3rd 2020 by Marjorie, another UK reader who was delighted with the results of her first batch of my gluten free scones
They are just delicious, better than the ones on offer at The Grand Hotel and Glyndebourne where I couldn’t eat them as they fell to pieces! Excellent recipe, Thank you so much.
This is what Tracey, another UK reader, said when she contacted me in December 2018:
I have never written to anyone about recipes before but your gluten free scone recipe is brilliant. Thank you very much for taking the time to share it. I have been gluten-free for 7 years and tried to make scones before but without success, they ended up more like rock cakes. After trying a Jamie recipe which wasn't very good I came across yours. Your recipe is now a firm favourite with our household and much better than the ones on sale at M&S and at a fraction of the cost.
In a subsequent message, Tracey added "I tried your recipe about a month ago and since then have made the scones every week, and I make twice as much."
So, why not try this gluten-free scone recipe for yourself?
Questions & Answers
Question: I live in the U.S. and my favorite gluten-free flour is Pamela's. I just bought some Pamela's baking and pancake mix. I haven't used it yet, so I wonder if when using a mix like this, one should leave out the xanthan gum?
Answer: In the U.K., I use Doves Farm, the self-raising also has Xanthan gum in it. I add Xanthan gum to my scones as I prefer the texture it gives.
Question: My scones are a bit short, (crumbly), do you have any tips?
Answer: Thank you for your question. Here is what I suggest. 1) Add slightly more Xanthan gum or if using flour that does not contain it. If using flour that has it already included, add a little extra, separately. 2) When serving scones, if they have already become cold or you are using them the next day, warm for a few seconds on a low setting in your microwave before serving. Both these tips will help to make your scones less crumbly.
Question: I cannot eat Xanthan Gum. Is there an alternative?
Answer: Hi, I have not tested any of the alternatives to Xanthan gum suggested elsewhere online. However, there are suggestions to use Guar gum (although this can have laxative properties in some people), or corn starch (although I am not sure how this would work). The only way is by trial and error.
Question: Approximately how many scones does this recipe make?
Answer: This recipe will make 12 - 15 scones.
© 2010 Alison Graham
Alison Graham (author) from UK on July 16, 2019:
Thank you Tori - hope you enjoy the scones - whichever variation you choose.
Tori Leumas on July 15, 2019:
This recipe looks really good. I have been gluten intolerant for about 12 years, so it always makes me excited to find new recipes to try.
Alison Graham (author) from UK on February 19, 2019:
Thank you so much for your lovely message Kirsty, it has really made my day to know that you had such great success with my gluten free scone recipe! They are a family favourite in our house - and apart from being much nicer, they work out at a fraction of the cost of store-bought g-free scones too!
KirstyStorr on February 17, 2019:
Alison, I stumbled across this recipe today having been trying, unsuccessfully I might add, to make a decent gluten free scone for 2.5 years. Gluten-free scone nirvana!!! Thank you so, so much, you've made my gluten-free scone dreams come true - I have followed so many other recipes only to be disappointed, these scones rose beautifully, were light and fluffy and tasted so like the real thing that my other half couldn't tell there was any difference. Thank you, I can't begin to tell you how much your recipe has made my weekend!
Jane Joy on June 20, 2017:
I'm with you...chutney and more cheese!!
Alison Graham (author) from UK on June 20, 2017:
Oh Jane! I did not state in the cheese scone option to leave out the sugar did I? - personally, I leave it in and enjoy with chutney and more cheese. I will update the article to make it clear that you should remove the sugar for this option if you do not want your savoury scone to be sweet! Hope you enjoy your scones anyway.
Jane Joy on June 20, 2017:
Cheese scones....leave out the sugar... oops...
So now have a sweet savoury scone!!
Alison Graham (author) from UK on March 16, 2017:
Thank you Natalie. Hope you enjoy making (and eating), these gluten free scones!
Natalie Frank on March 15, 2017:
Great recipe! I flipped it to one of my magazines on Flipboard! Keep 'em coming!
Alison Graham (author) from UK on April 30, 2016:
Hi Lara, thank you, I am glad you like the flavour of the gluten free scones. There are two things you can do to get them rising better - one is to add a teaspoon of gluten-free baking powder, the other is to try replacing some of the milk with plain unsweetened, live yogurt - I have made them with all yogurt and they are delicious! Hope this helps - PS, make sure the oven is up to temperature before putting the scones in too.
Lara on April 29, 2016:
Hello. I love these scones. It's the one thing I missed when I went gluten free. I have made them twice now but both times they have not risen like they way yours have. Am I doing something wrong? Is there a specific way I need to rub the butter in to the flour mix? Any advice would be appreciated as I love the flavour.
Alison Graham (author) from UK on December 27, 2015:
Hi Alicia, I am in the UK and thought that the terms scones and biscuits meant the same thing in the US - have I made a mistake?
Alicia on December 25, 2015:
This sounds easy enough! Gonna have to try it. I have to say though, I'm in the US and personally I consider scones and biscuits to be different creations. Honestly though it makes me want to try this even more and see if I think its more like a scone, or more like a biscuit! :) I'll try to update my comment after I give it a go.
Alison Graham (author) from UK on September 13, 2015:
Thanks Lanier, hope you enjoy experimenting with the basic recipe and especially that you and your family enjoy eating the results!
lainer on September 13, 2015:
Love your recipe. So many tips, instructions and substitutions. Thank You!
Jane N on August 27, 2015:
Thank you for this recipe and your practical guidance - looking forward to making them for a family tea party
Alison Graham (author) from UK on August 10, 2015:
Thank you so much for the lovely review - cream tea - yum! Looks like I had better publish a Hubpages article for my gluten free pastry too! I made these scones last week and we had cream tea as well but I used slightly less milk this time as I'm not sure that Dove's farm flour hasn't changed its formulation.
Irene on August 10, 2015:
I was looking for a gluten free scone recipe and saw yours yesterday. Thought I would give it a go as all my attempts have been truly awful. The mixture was so easy to work with and didn't fall apart and they rose beautifully. We had a cream tea and they looked and tasted even better than the scones I had made with normal flour. Thank you so much. I will now be searching through your recipes for gluten free pastry.
ToriM from Atlanta on March 25, 2014:
Thank you! I haven't found a scone recipe that I like yet (the ones I've tried are often too dense). I'm really excited to try this as my mother has Celiac and I have gluten intolerance. Much appreciated!
Alison Graham (author) from UK on March 21, 2014:
Hi MizBejabbers - enjoy! Just be sure a) not to make the mixture too wet and b) not to roll it out too thin! They are yummy (freeze well too).
Doris James MizBejabbers from Beautiful South on March 20, 2014:
Just the recipe I've been looking for. I hate to sit around at work and watch others enjoy their scones from the local bakery. Now I can bring some, too. Thanks!
Alexia Britannica from USA on February 08, 2014:
Hi Alison Graham
Thanks for sharing nice recipe. I going to create this. Hope this will very testy.
Lizam1 from Scotland on January 20, 2014:
Hello, thanks for sharing your recipe. I have a gluten free one too, but I like the sound of yours.
Dr. John Anderson from Australia on Planet Water on January 06, 2014:
Nice recipes, great photos. I'll give them a try sometime. Cheers,
Alison Graham (author) from UK on September 25, 2013:
Thanks for leaving a comment mariewj - hope your Mum will enjoy these as much as we do.
mariewj on September 25, 2013:
I'm glad I found this since my Mum follows a gluten free diet and it can be a struggle to think of things when she comes for lunch or dinner. These look like very nice scones.
Alison Graham (author) from UK on September 18, 2013:
Hi @Krista-sPaperCafe and welcome to HubPages! Thanks for the tip about adding the frozen blueberries. If your flour is different from the brand I used, it may absorb less liquid so you could cut down a little. Yogurt is usually good for giving a lighter texture so that should help too. Hope the children enjoy their scones!
Krista-sPaperCafe on September 17, 2013:
Thank you for the recipe and easy to follow instructions.
My scones are a bit heavy/dense and wet, but still delicious. I forgot to raise the rack towards the top of the oven. Next time it may make a diff. We are not huge fans of Xanthan Gum, so I used only 1 tsp. Also, I used yogurt instead of milk. Love the flavor. I cannot wait for the kids to test drive these in the morning. I added chocoalte chips. I left a bit of batter for frozen wild blueberries . You must try that combo.
I am going to look at your other recipes if I can figure out how to use this Hubpages. Thanks again for sharing.
Alison Graham (author) from UK on May 01, 2013:
Good tip Erica, I had not thought of using this for a roly-poly, I am going to experiment. I think I might use lemon juice instead of vinegar though and perhaps a little grated lemon zest?
Who said gluten-free baking was dull!
Erica on May 01, 2013:
I just used this recipe as a base for baked ropy-poly. And I changed it- yes sigh- but I was using a different flour anyway. I added some bicarb soda, vinegar and a heaped tbsp. yoghurt (and reduced the liquid accordingly). I added about 4 tbsp. more potato flour to the dough because it needed to be rolled. This rose so well and looked great. My only concern is- it tasted eggy- I am not sure if it was because it was a 'wetter' scone- with the fruit filling. But I will sure use this one again. Thanks!
Alison Graham (author) from UK on April 28, 2013:
thanks for the tip about Orgran for those who can't eat eggs or just don't eat them, @egg hater - I have published this for others to see but haven't actually tried it myself.
Egg Hater on April 27, 2013:
I use 4 teaspoons of Orgran No-Egg to 1 tablespoon of water, mixed well, in place of the Eggs - does a treat.
Alison Graham (author) from UK on June 12, 2012:
Hi Elderberry Arts - I would be very interested to hear how you get on using no egg or egg white only. If you use egg white only, you could try increasing the amount of fat used slightly. I haven't tried using soy milk but I don't see why that should not work equally well. I recently made the scones using yogurt instead of milk and the scones seemed to come out lighter so if the soy milk is a success, maybe you could try with soy yogurt?
Claire from Lincolnshire, UK on June 11, 2012:
I would like to try these as I used to really like scones. Will be using soya milk and either egg whites only or an egg substitute as I'm also intolerant to those. Will let you know how it goes
val on May 22, 2012:
Great website. Just going to try to make my first batch of scones now. I do make my own gluten free bread, very good and so simple. I don't know if it's right or not, I do follow the recipe but it always turns out like crumpets which is even better. Trouble is I eat too much of it! Also,I have managed to make the very best Victoria sponge I have ever made.I use Dove Farm flour and Glutafin.
Alison Graham (author) from UK on April 25, 2012:
@jennie27s, thank you for your comments, glad you enjoyed the scones. No I do not make my own bread. Here in the UK, there is a company called Genius and their bread is the best gluten free bread I have tried. It really is good and makes great sandwiches because it has a nice, light texture. Just do a search for Genius Gluten Free, I can recommend it!
jennie27s on April 25, 2012:
Alison, do you have any recipes to make scrummy gluten free bread? Thanks, Jennie
jennie27s on April 25, 2012:
Hi Alison, I made these scones yesterday and were a great success. Yes, I did have to have them in much longer than 10 mins but that's more to do with my oven. Each oven can differ. I really liked how you explained the differences between gluten and gluten free cooking. I now realise where I've gone wrong as I've always used gluten recipes to cook gluten free food and been disappointed with the results. Thanks for all the tips. I will keep this recipe and UAE again and again. I look forward to trying out your other recipes. Yum :)
Alison Graham (author) from UK on January 07, 2012:
Retroblue, thanks so much for your comment and the tip about the xylitol sugar, glad your fiancé enjoyed the scones, it is nice to have a treat now and again!
Retroblue on January 07, 2012:
Hey Alison - I've just finished your recipe and it worked a treat. My fiancée agreed that it was certainly as good as any wheat based scones he has had. Result! They rose beautifully too but it's true - you do need to give them good height before popping into the oven. I added a couple of tweaks: I used xylitol sugar instead of caster sugar as it doesn't increase blood sugar levels and so is better for health. I also whipped up some Lactofree cream as my partner and I both suffer from dairy intolerance too. Thank you for sharing!
Alison Graham (author) from UK on November 30, 2011:
Ger, it would be best to follow the instructions on the pack of gluten free baking powder you have.
Say for example, the pack said to use two teaspoons for 12 ounces of flour, for scones, that would be right if you were using plain flour so I would suggest you start with half and see how it goes.
Really whisk the egg well to incorporate as much air as possible and be very gentle with mixing in and rolling out - if you knead the mixture like bread dough, you will knock all the air out and they won't rise so well.
Hope this helps.
Ger Scahill on November 30, 2011:
Had it rolled about inch and a half,how much baking powder would be enough to give them a bit more rise?
Alison Graham (author) from UK on November 30, 2011:
Ger, if you are using the Doves farm Self Raising gluten free flour, you could still add some gluten free baking powder. How thick did you roll out the scones, you need to make this around one inch or 2.5 cms in thickness and they should only need baking for a maximum of about 12 minutes at the temperature quoted for your oven.
Hope this helps.
Ger Scahill on November 28, 2011:
Tried making the scones but didn't rise much,had them in the oven for 30 mins,would adding baking powder help?
Alison Graham (author) from UK on November 28, 2011:
Ger, one tip that works well for the 'day after' is to 'refresh' the scones - just pop them in the microwave on the defrost setting for a few seconds. Depending on the power of your microwave, four scones take about a minute!
Ger Scahill on November 28, 2011:
Ive been trying for a few weeks to make gluten free scones but they were very hard the day after and i am using dove farm self raising flour,i was adding xantham gum and baking powder but after seeing your recipe there is no need for either,going to try today with your recipe and will let you know how i get on.
Alison Graham (author) from UK on November 06, 2011:
Hi Hillary, glad they turned out well for you! Yes, I agree, you must have the oven hot and if you don't have a glass door where you can keep an eye on them whilst they cook, you must resist the temptation to open the oven door before the time is up!
Hillary on November 06, 2011:
Worked first time. Really lovely, thank you. Mine rose well, and for what it's worth I think the oven needs to be hot, and don't keep looking at them. I only say this as I have had problems with flat normal scones!!
Shany on October 05, 2011:
I just made your gluten free scones and they are gorgous i did not use castor sugar but will do so next time i had the same problem they went flat but taste great thanks
Alison Graham (author) from UK on September 29, 2011:
Hi Amy, that's great - now you have perfected the cheese version, try rolling the mix out to half thickness, cutting out the scone shapes and using them to cover a savoury mixture (like you would use for a cottage pie or sheperd's pie) as a 'cobbler' topping - instead of pastry or mashed potato - brush with a little milk or beaten egg and sprinkle on just a little more grated cheese about ten minutes before serving - yum!
Amy Wilson on September 29, 2011:
I made this recipe last night for a friend, and made the cheese variety. I added a cup and a half of finely grated mature cheddar and an extra teaspoon of baking powder. My oven is temperamental, so cooked them on 180 (fan assisted) for 15mins, and they are delish. really light and fluffy! Thank you. :)
Alison Graham (author) from UK on September 27, 2011:
This is great to hear Ben, so glad you enjoyed the scones - homemade strawberry jam -mmmmm! The success of this recipe could explain why I am getting so many visits to my hub about calculating BMI - https://caloriebee.com/diets/How-do-I-calculate-my... (!!) - anyway, stay tuned, my gluten free lemon drizzle cake recipe will be along in a couple of weeks (we are just enjoying doing the product testing at the mo).
Ben R on September 27, 2011:
I tried this recipe tonight. I'd been having a scone/high tea craving all day and couldn't remember the last time I'd eaten the yummy things. Absolutely delicious and worked a treat. Tastes just like the real thing if not superior! Home made stawb jam with whipped cream. Used Doves Farm. In danger of getting very fat.
Alison Graham (author) from UK on September 17, 2011:
Thanks so much Mary-Ann, glad your friends found your gluten free scones even more delicious than 'normal' ones - they really are yummy - the ice cream scoop idea works well doesn't it?
Mary-Ann on September 16, 2011:
Fantastic recipe, had my neighbours over for HIGH TEA - they loved them, said they were way better than NORMAL scones. I left them pretty wet and used the ice cream scoop idea - worked wonderfully- topped with jam and cream!! Yummy for an OCCASIONAL treat.
Alison Graham (author) from UK on September 06, 2011:
hi infonolan, I hope you will try out the scones. Living in the uk I think that the Dove's farm flour is the best - however, depending on where in the world you live, gluten free flour formulations and results will vary - I tried a few before I settled on this brand.
infonolan on September 05, 2011:
I might try this recipe, as my friend is coeliac (and so am I) and she's currently contemplating giving in to a wheaten scone on the next chance she gets. She believes all gluten free foods are inferior to their wheaty counterparts. :/
Alison Graham (author) from UK on August 18, 2011:
Hi Lyndsey, different gluten free flours do vary so trying the extra baking powder will probably help - leaving the scones to rest for a few minutes before baking also helps.
Lyndsey on August 18, 2011:
Just made them, they taste lovely. Didn't rise so well, but still more so than a previous recipe I tried. I may try adding the extra baking powder next time.
Alison Graham (author) from UK on July 22, 2011:
Hi Rachael, thanks so much for sharing this information which might well be helpful for other Moms whose children have similar dietary requirements. I bet your version of the scones will be delicious too - and your daughter is lucky to have a Mom who understands the importance of being able to have the same as her friends.
@saif113sb, thanks for your comment, glad you liked the recipe.
saif113sb on July 22, 2011:
A great recipe, thanks
Rachael on July 21, 2011:
Hi Alison. I had to make some scones for my daughter who is gluten, dairy and sugar intolerant. So I used your recipe with dairy free spread and fruit sugar and they've come out well! Not as delicious as your original recipe would have been I'm sure, but my daughter will love them and be able to have the same as her friends at school tomorrow! Thank you!
Alison Graham (author) from UK on June 29, 2011:
Hi Sarah, I have recently been adding an extra teaspoon of gluten free baking powder to my scone mixture as I started to have problems with how well they rose. You definitely do need to roll them out to the right thickness though!
Sarah on June 28, 2011:
.... comment continued. I seem to have suffered from the same problem as Vicky above! They didn't rise much, but i think i can put that down to the thickness when i was rolling the mixture out.
Sarah on June 28, 2011:
my scones have been in the oven for about 2 minutes now, followed the recipe exactly - using natural yoghurt for a change! excited to taste the outcome (:
Alison Graham (author) from UK on April 09, 2011:
Tom, that's great, glad you enjoyed them! Steady with the clotted cream though or you will be needing my hub on calculating your BMI!!
Seriously though, thanks so much for taking the trouble to leave a comment, much appreciated. Alison
Tom on April 09, 2011:
Just made these and they were delicious! Had to scoop the mixture but worked fine. Lovely and light and best served with clotted cream and jam :-)
Alison Graham (author) from UK on February 22, 2011:
Thanks Susan, hope your daughter will like these, they are a great favourite in our house, especially with my home-made strawberry jam!
SUSANJK from Florida on February 21, 2011:
Thanks, I am always looking for gluten free recipes for my daughter.
Alison Graham (author) from UK on November 19, 2010:
I actually took some photos of a batch I made yesterday so I will have to upload them later Liz. If your sister thinks she may have a problem, I really urge her to go for the coeliac test as if this is positive it is VITAL she changes her diet - if she is gluten intolerant but not coeliac, some gluten in her diet is ok as long as it doesn't cause too much discomfort.
E Warkentin on November 18, 2010:
This looks great. I told someone about your hub page as she is a celiac, and she was excited. She said she would visit your hub.
I also think my sister might have this problem, so I will let her know. She loves to bake, too.
Alison Graham (author) from UK on October 09, 2010:
Bettina, thank you for your comment, this is interesting as I have only ever heard of baked goods with yeast as the raising agent not rising in wet weather. Thanks for sharing this information.
Bettina on October 08, 2010:
My scones sometimes do not rise much if it has been very wet (weather) for awhile.
Alison Graham (author) from UK on August 30, 2010:
Hi Vicky, sorry to hear you have had trouble making the scones. The recipe says to roll out to just under 1" thick (about 2.5 cms) - how thick or thin did you roll your scone dough? They should not flatten out when baking, were you able to roll out your mixture? You should not need to add more baking powder to the recipe. I look forward to hearing from you.
Vicky on August 30, 2010:
I made this recipe and whilst they tasted good they didn't rise very much. I used the exact same Doves Farm wheat free gluten free self raising flour but they look more like biscuits than scones, even though they taste like scones! How can i get them to rise more?