This recipe for gluten free scones never fails. Just take a look at the size of them.
Not only do they look like ‘real’ scones but they taste like them too. Delicious with a dollop of clotted cream and jam.
Today I am going to share something that I know is very sought-after.
An incredible recipe for gluten free scones.
Scones are tricky to make gluten-free.
They are generally dry and crumbly and often rather tasteless.
A few years ago I managed to make some gluten free dairy free scones using a readily available gluten-free flour blend.
They are damn good, but I’ve bettered the recipe using my wholegrain gluten-free flour.
Is the secret to these scones the gluten free flour blend?
While I was jogging this morning, an analogy popped into my head about my flour blends.
I often get asked why people should buy my blends when there are cheaper ones on the market that do the job.
Basically it’s like comparing the finest Belgian chocolate with a basic cooking chocolate; or a loaf of the finest sourdough with the cheapest white sliced bread.
The latter examples are functional products that provide you with energy and not much else.
The former examples are superior products that provide you with a lot lot more both in taste, and in the bread example, nutrients too.
My flour blends are made using the finest wholegrain UK milled gluten-free flours that are packed full of nutrients.
They contain no gums or preservatives, just 70% wholegrain flours and some starch for binding.
Not only do they provide nutrients and flavour but they actually WORK in all baking, without the need for additional strange ingredients that have no place in a healthy diet.
As we become more aware of the impact of our diet on health my flour blends provide choice for those wanting to follow a healthier lifestyle.
Unfortunately they cost most than the standard blends but they also provide you with a lot more.
You can find out where to buy them here.
Or click on the photo below to take you to my shop.
And if you would like to know more about gluten free flour blends and why they are so important to gluten free baking then check out my article here.
This week I read that teff is set to be the ‘super grain’ of the year.
Of course, I chose teff to be a major player in my flour blends because of its high nutrient content including calcium (especially important to coeliacs), fibre, protein and resistant starch that helps maintain blood sugar levels.
So if you want to bake a superior scone then look no further.
I’ve kept the sugar to a minimum (most people add jam so there’s no need for a sweet scone) and given options for using my plain or self-raising flour blend.
Pin my recipe so you don’t lose it…
The BEST Gluten Free Scone Recipe
- 230 g Free From Fairy self-raising flour OR 230g FFF plain flour plus 2 tsp baking powder
- 1 tsp psyllium powder or xanthan gum
- 20 g coconut sugar I used the ginger one from Coconut Merchant plus extra for sprinkling
- 75 g butter cubed (I used goats)
- 70 g plain full fat yoghurt I used goats
- 70 g full fat milk I used goats plus extra for rubbing on top
- Turn your oven on to 220 degrees/200 degree fan/ gas mark 6 and place a large baking tray inside to heat up
- Place the dry ingredients into a food processor and blend until well mixed. Alternatively place in a large bowl and mix well by hand
- Add the butter into the dry ingredients and either blend until the mixture looks like fine breadcrumbs, or rub the butter into the flour by hand
- Add the yoghurt and milk and combine into a dough that just holds together
- Flour a clean dry work surface and empty the dough onto it
- Knead until you have a rough ball then press out with your hand until around 2cm thick
- Using a floured straight edged circular 7cm diameter cutter, cut out your scones. You should get four before bringing the dough back together to make another, then repeating with the final piece of dough
- Rub the tops of the scones with milk and sprinkle with a little sugar if you desire
- Carefully remove the hot baking tray from the oven and quickly place the scones onto it
- Bake the scones for around 15 minutes until golden on top
- Allow to cool for around 5 minutes (or fully) before cutting
- Eat on the day of baking or freeze and re-heat in the microwave
Nutrition information is for guidance only.