Gluten Free Scones

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“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.”
READY IN:
20mins
YIELD:
8 scones
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat the oven to 250°C/475°F/Gas 9.
  2. Sift all the dry ingredients into a large bowl and mix well. Rub in the butter. Add the sultanas and gently mix together.
  3. Lightly whisk the eggs and natural yoghurt together.
  4. 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.
  5. 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.
  6. Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.
  7. Serve split in half with butter and jam.

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