Today I am going to share something that I know is very sought-after. An incredible gluten-free scone recipe.
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 scones using a readily available gluten-free flour blend. They are damn good, but I’ve bettered the recipe using my wholegrain gluten-free self-raising flour.
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, some starch for binding and the best raising agents (in the case of the self-raising blend).
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.
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 and are looking for a healthier version this January 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 used my self-raising flour blend which contains double-acting raising agents (one that gets to work in the mixing phase as well as in the baking) for a fantastic rise without the need for extra baking powder.
Check out my best gluten-free scone recipe…
The BEST Gluten-Free Scone Recipe
Ingredients
- 230 g Free From Fairy self-raising flour
- 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
Method
- 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
Pin the recipe so you don’t lose it!
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Ceri Jones says
say whaaaat?? love the idea of these, I’ve never really nailed the gluten free scone. Also love the idea of using goats butter. I like its savoury tang. Pinned this for when I need to make them in the future, thanks Vicki and Happy New Year!
Vicki Montague says
Happy new year to you too lovely lady. I hope you had a fabulous Christmas?
Rebecca Smith says
I don’t think my tummy can cope with goats milks etc but I’m going to give these a try anyway….heck! you only live once 😉 Love your photo shots, making me dribble!
Vicki Montague says
Oh no! Don’t make yourself ill. It’s on my list to make them dairy free in the near future…I’ve never quite managed to make them perfect with coconut oil and I really don’t like using marg if I can help it… So glad to see you’re kitchen is up and running again. I need to see a proper photo!
Phoebe says
My husband is gluten free and my goal this year is to try out lots of new bakes so that he doesn’t feel left out. These scones look great and I can’t wait to try them! Thanks for sharing.
Vicki Montague says
Ooo well I look forward to hearing what you think!
Kate - glutenfreealchemist says
Great rise Vicki! These look fabulous. Its great when you achieve a good scone recipe and you’re right, it is certainly sought-after! xx
Vicki Montague says
Thanks Kate!
Teresa says
Hi Vicki
I would love to give these a go but finding it really hard to find coconut sugar any ideas where I can buy in Exeter ?
Many thanks
Teresa
Vicki Montague says
Hi Teresa. Apparently (according to a quick search on line) Tesco sell the Groovy Food Company coconut sugar. Otherwise you can buy the Coconut Merchant one on line. Alternatively just use ‘normal’ sugar…either white or brown will do!
Barbara says
These are amazing! Never bought goat’s milk/butter/yoghurt before so a complete leap of faith! But having used several of your recipes before I knew it would be fine! Ended up making 3 batches to use up the milk etc., and almost used a whole bag of your flour; so fabulous that you can freeze them! Absolutely divine straight out of the oven!
Vicki Montague says
Hi Barbara, I’m so glad you like them! I can tolerate goats products but not cows products hence why I use them. Next time feel free to make them with cows versions!
Nadia says
These have become a weekly bake for my boys after athletics, I use cows milk and creme fraiche instead of yoghurt (mainly because I never have the right ingredients!), works great and taste delicious. Sometimes add dark chocolate chunks too for a twist. Huge hit in this house – many thanks xx
Vicki Montague says
Hi Nadia, great to hear! I made them to take to the Waitrose buyers and they were impressed too. Chocolate chunks sounds amazing! That’s the great thing about the recipe, you can make it your own…and as you say, use cows products or whatever you have to hand ;)!
Robyn says
Hi!
I used to make your old scone recipe and loved it as not a fan of goat products, would it be possible to have the old recipe which I watched you make on video and it was gairy magic. Kind Regards and many thanks Robyn
Robyn says
Sorry, my comment just vanished but will try again. Vivien I loved the old recipe for scone and was so excited when I made them, such a treat. Could you please send or put this recipe up on your site. I am not well at present and I had managed to make yhis tecipe and just no energy to take on new recipe. Would really appreciate first scone recipe as I watch you make them on vodeo and kept replaying it so many times while I made them, but so worth it. Hope my wish will come true. I live in Australia so do not think your flour is available but with the old scone recipe I could yse my gluten free flour which is easy to purchase. Many thanks for your site. Your daughter is blessed with a beautiful Mum. Kind regards Robyn
Vicki Montague says
Hi Robyn, that recipe is still on my site. Just put scone in the search bar and you’ll find it…it’s called ‘perfect gluten free scones’. Enjoy!
Hannah says
Hi Vicki
Tried your baguette recipe and the bread tastes great unfortunately I didn’t have the correct tin and had to improvise!!! Not quite the shape but bread was lovely just like having normal bread!!!! Again.
Vicki Montague says
Hey Hannah so glad you liked it! Improvising is fine by me! It’s what I do all the time :). I’d love to know what you did. You could make a little ‘tin’ by using tin foil I reckon although I’ve never tried.
Kim says
Oh I love it when a recipe works! These were lush. Mine accidentally had a teaspoon of flax seed in too because I pulled the wrong packet off the shelf but it doesn’t seem to have done them any harm!
Will try and experiment with some dried fruit next and see what happens!
Thanks again for all these amazing recipes! It’s great to pick from so many that are guaranteed ‘safe’ to eat! X
Vicki Montague says
Hi Kim, thanks so much for your feedback.