My Recipe for Delicious Gluten-Free Scones
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 for gluten-free scones has been created after some trial and error. These are delicious, so you don't need to miss out on old favorites because you can make sweet, fruit, or cheese scones or a sweet or savory cobbler topping for pies using the instructions I provide!
I'm often contacted by readers of my articles with questions or comments - here is what one reader, Tracey, said when she contacted me this week:-
"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?
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.
I hope you will enjoy my gluten-free scones, my husband says they are nicer than "ordinary" ones. Enjoy!
Note: Please follow either cups or ounces or grams, as the measurements are not interchangeable.
My Gluten-Free Scones Recipe
- 12oz (1.5 cups) (340g) Gluten-Free Self-Raising Flour (in the UK, I use Doves Farm)
- 2 level tsp 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 (not necessary if using the Self Raising flour above as it already contains Xanthan gum – check the packet ingredients if you are not using this brand).
- 1 level tsp Salt
- 4 tbsp caster sugar (I prefer to use the unrefined version)
- 4oz (1/2 cup) (115g) 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 – 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.
A non-stick baking tray lightly dusted with flour or ordinary tray lined with a sheet of baking parchment
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).
Method for Making Gluten-Free Scones
1. Preheat the oven to 220° C (for fan ovens) or 230° (for non fan or gas oven)
2. Sift all the dry ingredients into a large bowl and mix well.
3. 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.
4. Rub the butter into the dried ingredients, using your fingertips to incorporate as much air as possible.
5. 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.
6. 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.
7. Dust your board and rolling pin with flour and cut out into rounds just under an inch thick with a cutter about 2 ¼ “. The size is not critical though!
8. 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.
9. Brush the tops of the scones with the reserved egg and milk mixture.
10. Bake towards the top of the oven for approximately 10 minutes in a fan oven, 12 minutes in an ordinary oven.
11. When nicely browned on top, remove from oven and place on a wire rack to cool.
12. 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
Variations on the Basic Recipe
- Cook's Tips. 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 4oz (1/2 cup) sultanas to the dry ingredients before adding the liquid.
- For cheese scones add 4 oz (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).
- Top Tip for adapting your scone recipe - 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 o the same thing with sweet scones on a fruit mixture - It is really delicious, part 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 - 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!
Questions & Answers
- Helpful 2
Approximately how many scones does this recipe make?
This recipe will make 12 - 15 scones.
I cannot eat Xanthan Gum. Is there an alternative?
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.
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?
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.
© 2010 Alison Graham