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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Wow they look amazing can’t wait to try π
This really works. I am in Australia and used a generic gf flour. Made amazing gf scones. Thanks so much for sharing this recipe.
Aww thanks for the feedback! I’m so glad to hear you enjoyed them. π
Hi Kimi, these are super lovely ?thank you for posting the recipe. I adapted it slightly to make them fodmap friendly by only using goats milk yoghurt (no milk) and subbing maple syrup instead of sugar.
Thank you! I’m glad you enjoyed them. And swapping the sugar for maple syrup sounds delish, I may have to try that next time. π
This is a fantastic recipe, thank you for sharing, loving it both sweet and also making it savoury with bacon, onion and cheese. <3
Thanks so much, that savoury version with bacon and cheese sounds amazing! I’m gonna have to try that. π
Can i use vegan butter & yogurt ?
Hey! Sorry I’ve never tried it with vegan alternatives so it’s hard to say. Vegan yoghurts tend to be much lower in protein and more runny compared to Greek yoghurt. If you do give it a try, I would recommend using the thickest one you can find. Hope it works out if you end up giving them a try. π