Gluten Free Scones
 
Prep time
Cook time
Total time
 
Author:
Serves: 9 Scones
Ingredients
  • 1½ cups/300g gluten free self-raising flour, plus extra for dusting
  • ¼ cup/50g granulated sugar
  • ¼ cup/ 50g unsalted butter
  • 1 egg
  • 100 ml milk, plus extra for brushing
  • 1½ tsp baking powder
  • ½ tsp xanthan gum
  • TO SERVE
  • Whipped/Clotted cream
  • Jam of your choice. I used raspberry.
Instructions
  1. Preheat the oven to 200C/350F/Gas 4
  2. Line a baking tray with baking paper. Set aside.
  3. Add the butter and sugar to a large mixing bowl and sift in the gluten free flour, baking powder and xantham gum. Using your fingers, rub the mix together until it resembles breadcrumbs.
  4. Add the milk and egg to a jug and beat lightly until combined. Pour into the flour mix and use a wooden spoon to bring the mix together. As soon as it comes together as a dough, It wil still be quite sticky, lightly flour the worktop and turn it out.
  5. Knead the dough a couple of times to bring it together then use your hands to bring the dough into a circle. Flatten using your hands to approx 3cm thick. Using a 5cm cutter, cut out 9 circles from the dough. When you run out, just roughly bring the leftovers together and flatten again - don't keep kneading in between, it doesn't matter if they're a bit rustic!
  6. Place the scones on the lined baking tray. Brush each scone with a little milk.
  7. Bake in the oven for 10 minutes, until golden on top.
  8. Cool on a rack before serving.
  9. Serve with whipped or clotted cream with your favourite jam.
Recipe by at https://laurasglutenfreekitchen.com/2020/04/gluten-free-scones/