Unlike my friends who grew up on ‘Nana’s’ scones, I was first introduced to the humble English scone in my Year 5 home cooking class. I recall Kylie’s shock: “what do you mean you have never eaten a scone?”. It wasn’t my fault, Greek Nana’s don’t bake scones! Australia’s love affair with scones quickly became my love affair too. When I cut gluten out of my diet I missed scones terribly. I attempted many recipes but all seemed to fail – too hard, too flat, too awful.
I have finally perfected this gluten free recipe for scones and made it available on my food blog for you all to try. This recipe delivers a tall and handsome scone just like a regular one. Scone envy is now a thing of the past. Delicious with my homemade Strawberry & Raspberry Jam.
- 300g or 2⅓ cups Bob's Red Mill 1 to 1 plain gluten free baking flour
- 1½ tbs baking powder
- 2 tbs caster sugar
- Pinch of salt
- 80g chilled unsalted butter, chopped
- 1 egg, lightly whisked
- 200mL buttermilk*
- * If you don't have buttermilk just add 2 tsp lemon juice to 200mL milk and let it sit for 5 min until milk curdles.
- Preheat oven to 180c.
- In a bowl combine the flour, baking powder, salt and sugar. Rub in butter with fingertips until it resembles coarse breadcrumbs.
- Make a well in the centre. Pour in milk and egg and stir to combine.
- Turn out dough onto a generously floured surface or sheet of baking paper and roll to a 3cm thickness. Use a 5cm round cutter to cut out scones.
- Place on a lined baking tray side by side to help scones rise. Brush with milk.
- Bake for 20 minutes or until golden. Serve with jam and cream.
- Preheat oven to 180c.
- Combine flour, baking powder, salt and sugar in Thermomix bowl and mix 3 sec/speed 5. Add butter and mix 3 sec/speed 4 until butter resembles coarse breadcrumbs.
- Add milk and egg and mix 8 sec/speed 4 until just incorporated.
- Turn out dough onto a generously floured surface or sheet of baking paper and roll to a 3cm thickness. Use a 5cm round cutter to cut out scones.
- Place on a lined baking tray side by side to help scones rise. Brush with milk.
- Bake for 20 minutes or until golden. Serve with jam and cream.
I have never seen gluten free self raising flour here. How do I substitute with all-purpose?
Hi Sara
Just add two tsp gluten free baking powder to each cup of plain flour. Hope this helps.
Hi Sara
Just add two tsp gluten free baking powder to each cup of plain flour.
These were amazing! Thank you so much for sharing this recipe.
Thanks Alyssa
Just made these scones to have whilst watching Harry and Meghan’s wedding. Followed the recipe exactly apart from the type of gluten-free flour. These scones are incredible! Very wet dough so you do need some flour on your baking paper and on your scone cutter plus a bit for the top of the dough after you turn it out however easy peasy to make because you don’t knead at all. They are light, fluffy and absolutely delicious. My friend said they were the best scones she’s ever had and she doesn’t need gluten-free so that’s high praise. Didn’t have the recommended brand of flour so I used Orgran Self-Raising gluten free and it was fine. Highly recommended. Many thanks for sharing Helen.
Thank you so much. Glad you enjoyed my gluten free scone recipe for the royal wedding, the perfect occasion!
Hi have just come across your recipe for gluten free scones, I haven’t tried making them yet , because I cant seem to find the bobs red mill flour here in Brisbane where I live. I have tried making gluten free scones before but they weren’t very successful. I would like to give your recipe a try but am a bit concerned they wont work if I don’t use the same flour that you specify. do u know of another GF flour that is a good one.
Thanks Robyn
Hi Robyn
You can find Bob’s Red Mill 1 to 1 Plain flour online at http://www.iherb.com or http://www.doorsteporganics.com.au, I think this is the best gluten free flour on the market. The next best is probably White Wings which you can find in supermarkets. Let me know how you go. xx
I made this yesterday with gluten-free flour from Tesco’s and unfortunately it became very crumbly and very dry. I suppose it is better to stick to the suggested brand.
Hi Dora
The quality of gf flours varies greatly. Some are good whilst others leave you with a crumbly mess so I’m assuming the brand you purchased was not great. I suggest you try Bob’s Red Mill 1 to 1 gf plain flour (blue label) you can find it online or at health food stores, it is a great blend.
Does this recipe really require 1 and a half tablespoons baking powder?
Yes it does Lina to help the scones rise otherwise they will be dense.
I’m also dairy Free so could u use almond milk in replace of the cows milk?
I’ll be making a coconut whipped cream
Yes you could. I would actually recommend coconut milk I think the higher fat content would work better. Enjoy!
5 stars. Wow! Just make these. So good.
I was a bit concerned about putting an egg in the dough, very unusual for scones, but these turned out extremely yummy. I made mine using lactose free milk and some lemon juice, and only 1 tsp sugar (because lactose free milk is sweeter than regular milk and I don’t have a sweet tooth anyway). My husband, who is not gluten intolerant, thought they were excellent and better than cafe scones.
I used GF flour from ‘The Source’ bulk food store. Previously I tried making these with a GF flour from Coles and had to throw them out, so the type/brand of flour does matter.
Great to hear my gluten free scone recipe turned out great Sophie. The egg just helps work as a binder, you will find in gluten free baking egg can often help bind your dough and just brings everything together nicely. Helen.
Can’t wait to try these. Is the sugar necessary, as I would prefer either none at all or a more natural or much less processed alternative? Thank you.
Hi Heather,
They are better with sugar. If you want a more natural option try coconut sugar. Thanks,
Helen.
Hi what’s the creamy stuff you’ve put in the picture!
Whipped cream
Hi! Question, which of your flour blends do you use for this recipe? Is it the regular or the bread? Thanks!
Just the regular plain gluten free flour. My preferred brand is Bob’s Red Mill.
These turned out very nice and light. Will definitely be making this recipe again. I used my food processor to bring it all together and it worked well.
Great to hear the gluten free scones turned out perfectly Cath.
Hi Helen. How do you store the beauties and for how long? Plus if freeze once cool, do they defrost and eat well? Thank you for your guidance.
Just store them in an airtight container they are fine for 3 days. Yes you can freeze them and they defrost fine. Enjoy!
two questions, does your brand of flour contain any baking powder at all, and secondly, could these be converted to cheese scone
HI Bec
Plain flour does not contain baking powder, so no it does not. Yes you can make them savoury scones by adding cheese, just omit the sugar and add a good pinch of salt.