Gluten Free Scones
"I loved scones and had a lot of trouble finding a good recipe since being diagnosed with gluten intolerance - this is an adapted recipe from the BBC Food."
photo by Robin Batterson
- Ready In:
- 20mins
- Ingredients:
- 11
- Yields:
-
8 scones
ingredients
- 275 g rice flour
- 50 g tapioca flour
- 2 teaspoons baking powder
- 4 teaspoons xanthan gum
- 1 teaspoon salt
- 4 tablespoons caster sugar
- 110 g butter
- 110 g sultanas (optional)
- 2 eggs, preferably free-range
- 125 -175 ml natural yoghurt
- 1 egg, beaten, for egg wash
directions
- Preheat the oven to 250°C/475°F/Gas 9.
- Sift all the dry ingredients into a large bowl and mix well. Rub in the butter. Add the sultanas and gently mix together.
- Lightly whisk the eggs and natural yoghurt together.
- Make a well in the centre of the dry ingredients and add the egg and yoghurt mixture. Mix to soft dough, adding a little more natural yoghurt if necessary.
- Turn onto a rice-floured board and knead lightly, just enough to shape into a round. Roll out to about 2.5cm/1in thick and cut out rounds using a 5.5cm/2¼in cutter. Place on a rice-floured baking sheet and brush with a little egg wash.
- Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.
- Serve split in half with butter and jam.
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Reviews
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I have to respond to sarahblunt. Baking powder is totally gluten free! True, some brands are not, but so many of them are,as well as certified. I have used many of them and I am a anaphylactic Celiac. I have a friend and her bakery caters to many food allergies and she uses baking powder. Hopefully you realise this now since your comment was in 2016. -
I'm not rating the recipe because I haven't made it. I do own a bakery/cafe and was doing some research into GF scone recipes. We make scones every day and I just wanted to reply to sarahblunt's harsh comment about baking powder. There are gluten free baking powders out there and my large container of Argo baking powder I buy at Costco says gluten free on it.
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If your putting a recipe on the internet that states its gluten free you need to do more research because you have baking powder on your recipe and baking powder isn't gluten free. so this could make someone seriously ill. sarah -
Thank you! I am just delving into to the GF world and this recipe has been great! Also big thanks to the last post for the measurement conversions - I get out my scale everytime and everytime am too thoughtless to check conversions. I have done Orange Cranberry and Fresh Raspberry and Blueberry with success - freeze fresh fruit before incorporating. This recipe is making a lot of GF people happy at my farmer's market!
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I often make this recipe, using Doves Farm Gluten Free flour. It is the most authentic recipe I have come across. They don't stay 'fresh' for more than 24 hours, but that is never a problem at my house!
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Tweaks
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These turned out really well! I used "What can I use instead" Girl's conversion amounts to cups. I used finely ground white rice flour, guar gum instead of xanthan gum because of a corn allergy, sea salt, white sugar, salted butter, yellow raisins, and even egg replacer using rice milk as the liquid. For the yogurt I used 2% and did not try the egg wash. Yes I did use tapioca flour I was just defining the exact ingredients I used. A mishap was the rice flour coating the baking sheet burned so next time I will dip the bottoms of the scones in white rice flour and put them on a ungreased baking sheet with no additional flour. DD (toddler) and I had these with butter and cream cheese but it would be better with butter and jam for next time insha Allah. -
Great! I subbed soy sour cream for the yoghurt and added about 1/2 cup minced candied ginger...patted into a ball, rolled out and cut like a pie. Placed triangles on parchment paper and baked....Followed the rest of the directions. Were great. Warm or rewarmed several days later. Will try Cranberry(dried) and maybe some orange zest....UPDATE: USED DRIED CRANBERRIES AND GRATED ORANGE ZEST...THEN AFTER EGG WASH, SPRINKLED WITH SUGAR. THIS VERSION GOOD TOO!
