Gluten free scones are so delicious and simple to make. A perfect British classic, best served with clotted cream and jam. π
(RECIPE UPDATED 02.06.22)
Following on from my recent bakingΒ 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 hasΒ 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. π
But before I go any further – and this may seem reallyΒ weird – I had never actually eaten a scone before.
Yep that’s right.Β 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 andΒ 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,Β 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. π
Here’s what the inner texture looks like. π
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How long do they last / how to store them
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 wereΒ still good the next day, but I would definitely recommend eating them fresh. Any leftover scones should be warmed up in the microwave or oven the next day.
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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 were my first, but definitely not last. π
- 150g all purpose gluten free self-raising flour
- ½ tsp baking powder
- 40g butter
- 25g caster sugar
- Pinch of salt
- 50g whole milk
- 50g plain Greek-style yoghurt
- Beaten egg (to brush over the scones)
- 40g plain cream cheese
- 2 tsp caster sugar
- Pinch of salt
- 100g double cream / whipping cream
* If using a plain flour blend instead of self-raising, add 2 extra teaspoons of baking powder.
* This is a small recipe, MULTIPLY AS NEEDED.
Cooking temperature: 220C (428F)
Cooking time: 15 mins
Directions
PREPARE THE DOUGH:
- Sift the flour and baking powder into a bowl and mix well. Note: add xanthan gum if your blend doesn’t already contain it.
- Add the butter – cold, straight out of the fridge – and rub it into the flour with your fingers until you reach a crumb like texture.
- Stir in the sugar and salt.
- Make a well in the centre and add the milk and yoghurt. Then stir with a knife or spoon until it starts to come together (like in the picture collage above). Note: don’t worry if it looks lumpy and sticky, that’s exactly how it’s supposed to be. Don’t over-mix it into a smooth dough.
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KNEAD AND SHAPE THE SCONES:
- Dust your work surface with a bit of flour, tip your dough onto it and sprinkle a bit more flour on top.Β Note: I like to work on a silicone baking mat or baking paper.
- Knead briefly and don’t overdo it. You want your dough to be imperfect as opposed to a smooth dough ball.
- Flatten the dough until it’s about 3cm thick.
- Cut your scones using a 5cm wide cookie cutter (cover it in flour first, to prevent sticking). Shake it up gently to release them. Note: you can make thinner, wider as well. As you can see in some of my pictures.
- Re-knead the dough quickly and repeat for the rest of the scones. Note: for the last scone, just push the leftover dough into the cookie cutter to shape it up perfectly.
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BAKE YOUR GLUTEN FREE SCONES:
- Pre-heat the oven to 220C (428F).
- Grease a baking tray with a bit of butter and line with baking paper.
- Add your scones on top, leaving some space in between.
- Brush some beaten egg on top with a pastry brush.
- Bake on the middle shelf for about 15 minutes. Until the tops are golden. Note: all ovens vary so it may take a bit more or a bit less time. Keep any eye on them.
- Let them cool down and store in an air tight container.
- Cut them in half using a fork (gently poke it all around) and serve with clotted cream and jam. π
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HOW TO MAKE A QUICK CLOTTED CREAM:
- Mix the sugar, salt and cream cheese together in a large bowl.
- Add the cream and whip with an electric hand mixer (with whisk attachments) until you reach stiff peaks.
- Store it in the fridge if you’re not eating it right away.
Hope you like them! π
Kimi x
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