Delicious and simple plain gluten free scones made with Doves farm self-raising flour and served with whipped cream and raspberry jam.
Following on from my recent baking experiments, more precisely the addition of plain yoghurt in dough, I’ve come to the conclusion that it never fails! It’s like a magical ingredient that combats any gluten free baker’s arch-enemy: dryness! Seriously I’m no baking expert, but every recipe I’ve put it in so far has resulted in a beautiful, soft and moist texture. Not to mention, it also adds a nice flavour without it being noticeably yoghurt-ish.
Yet again, it lived up to the challenge in this gluten free scones recipe. 🙂
But before I go any further – and this may seem really weird – I had never actually eaten a scone before. Yep that’s right. I don’t know how, but I managed to go through nearly 15 years of living in the UK without ever trying this British teatime classic! Not even before I was gluten free.
When this came to my boyfriend’s attention the other day, he almost had a breakdown over it and we could only remedy the situation by baking some gluten free scones together. haha
And so guys, when I say that these gluten free scones are delicious, I have nothing to personally compare them to, but my British boyfriend says they’re perfect so I’ll go with that. You can blame him if they’re not. 😉
Just one more thing, everything I’ve read about scones says they only last 1 or 2 days (in an air-tight container), but are really best eaten the first day. I would say this is especially true with gluten free scones as gluten free baked goods tend to dry out quickly. These were still good the next day, but I would definitely recommend eating them fresh. Any leftover scones should be warmed up in the microwave first the next day.
If you give them a try, let me know what you think in the comments! As baking goes, they’re actually really easy to make so these was my first, but definitely not last. 🙂
Plain gluten free scones recipe:
Cooking time: 15-20 mins
Yields: 7 to 8 scones
- 280-300g gluten free self-raising flour blend (I used Doves Farm)
- 60g caster sugar
- 1/2 tsp baking powder
- Pinch of salt
- 75g butter (+ extra butter to grease the baking tray)
- 100ml whole milk
- 100ml plain full fat yoghurt (I used Greek style yoghurt)
- 1 egg (to brush over the scones)
Notes: add xanthan gum if your flour blend doesn’t already contain it, about 1 to 2 teaspoons. I also wrote 280 to 300g of flour because the amount may vary depending on what flour and yoghurt you use. Add it slowly until the dough looks and feels right.
- Preheat the oven to 220C and line a baking tray with parchment paper (+ grease it with a bit of butter).
- Sift the flour, sugar and baking powder.
- Add the salt, butter and xanthan gum (if applicable).
- Mix with your hands until you reach a breadcrumb-like texture.
- Mix the milk and yoghurt together and add to the dough.
- Combine with a spoon until you reach something like the picture below. It’s pretty sticky and I thought it looked wrong at first, but that’s how it’s meant to be.
- Knead the dough briefly and make a ball out of it. You’ll have to wet your hands slightly first to prevent sticking.
- Flatten the dough on a lightly floured work surface (I always use parchment paper for this!). I made mine relatively thin, but you can make them a bit thicker if you want. 1 to 2 cm is about right.
- Shape the scones using a cookie cutter (note: dip the cookie cutter in flour first to prevent sticking) and re-roll the dough to make more scones.
- Place the scones on the greased baking tray an brush some beaten egg on top.
- Bake for 15-20 mins.
- Store in an air-tight container.