When I was in Swindon last weekend I met a couple of lovely ladies from a local Coeliac UK support group and they were looking for a great scone recipe.
I have been wanting to share this for a while, but was trying to perfect it as gluten-free and dairy-free.
After experimenting again this morning, I am almost there with the perfect gluten and dairy free scone.
I will give you what I did below in case you need to avoid gluten and dairy. It is almost there…not quite as light as my gluten-free ones, but still rather lovely with a splodge of jam…or even plain as my kids like!
So here it is…gluten free scones for the lovely ladies I met in Swindon…you know how you are, but I am afraid I have forgotten your names!
I make little scones for the kids, 3cm in diameter and this recipe makes 12. If you want more ‘normal’ sized ones it will make 8 (5cm diameter).
If you would like to watch me make this recipe then you can right here:
Since creating this recipe, I’ve bettered it with my best gluten free scone recipe. You can check that out here (pictured below).
Perfect gluten-free scones
- 350 g self raising flour
- 1 tsp baking powder check it is GF
- 85 g butter or Stork if making dairy-free chopped
- 2-3 tbsp sugar
- 85 g raisins - optional
- 175 ml milk or 150ml almond milk and 25ml soya cream
- 1 tsp vanilla extract
- Squeeze of lemon juice or jif type lemon
- Milk or beaten egg to glaze I used soya cream which gave them a lovely golden colour
- Place flour and baking powder in a large bowl and mix well. Add the chopped butter or Stork and rub in until you have fine breadcrumbs
- Stir in the sugar
- Place the milk in a glass jug and heat in the microwave for 30 seconds until warm. Add the vanilla and lemon juice and set aside.
- Put the oven on at 220 degrees or 200 degree fan oven and place baking trays (ungreased) in the oven - I use 2
- Make a well in the dry ingredients and add the milk. Combine the ingredients quickly until just coming together and you can remove as a 'lump' onto a floured surface
- Dredge the mixture with flour and gently fold the dough over 2 or 3 times until a little smoother. The key to light scones is to not over-work the mixture so resist the temptation to get it looking perfect!
- Bring the dough into a round shape approx. 4cm deep. Flour again and plunge your smooth-sided cutter into the dough. Place to one side until all have been cut out.
- Each time you reshape the dough to continue cutting, just bring the dough together into a circle...don't be tempted to over-work it!
- When all the dough as been shaped, brush with egg, milk, almond milk or soya cream
- Remove the hot baking trays from the oven and quickly place the scones on them
- Replace the filled trays in the oven quickly and leave to cook for 10 minutes while you make the tea! They should be risen and golden when done.
Buy my wholegrain gluten-free self-raising flour blend and make a more wholesome, tasty scone with this recipe.
This is what a couple of my lovely Twitter followers said about this recipe…
— Cate (@chaoscate) February 11, 2014
@freefromfairy they turned out great. I forgot to egg wash them but they are still super tasty and don’t fall apart. Thank you
I shared this recipe with: