Perfect Gluten Free Dairy Free Scones

A simple recipe for gluten free and dairy free scones that everyone can enjoy regardless of their dietary requirements.

4.30 from 64 votes

Prep Time10

Cook Time10

Total Time20

Servings

Author Vicki Montague - The Free From Fairy

350 g Gluten free self raising flour - I used Doves
1 tsp baking powder - check it is GF
85 g Hard margarine (Stork in the UK) - or butter, chopped
2-3 tbsp sugar
85 g raisins - optional
150 ml Almond milk
25 ml Soya cream - Alternatively use 175ml cows milk to replace the soya cream and almond milk
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 and cream 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.

Nutrition date for guidance only