Search

Gluten-free scones

(263 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Gluten free scones
Gluten free scones
  • Makes: 7-9

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe Gluten-free scones are perfect for anyone who is gluten intolerant, or simply fancy trying something a little different. Everyone loves a cup of afternoon tea with a delicious scone and jam, so give it a go today for a real treat! If you find it tricky rolling out crumbly gluten-free flour mixture, use an ice-cream scoop!

Ingredients

  • 250g (8oz) gluten-free self-raising flour
  • 1 level tsp gluten-free baking powder
  • 50g (1 oz) butter
  • 50g (1 oz) caster sugar
  • 1 medium egg
  • 150ml ( pint) milk
  • Beaten egg, to glaze
  • 1-2tbsp granulated sugar, for sprinkling
  • Raspberry jam and clotted cream, to serve
  • Baking sheet, lined with baking parchment
  • Ice-cream scoop

Woman's Weekly cooker editor Sue McMahon says: The scones can also be wrapped in a freezer bag and frozen for up to 1 month. Allow the scones to defrost for a few hours and then refresh them in a hot oven before serving.

Method

  1. Set the oven to gas mark 7 or 220C.
  2. Sift the flour and baking powder into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar.
  3. Lightly beat together the egg and milk. Add this to the flour mixture and beat to give a smooth consistency.
  4. Scoop 7-9 mounds of the mixture on to the lined baking sheet with ice-cream scoop. Brush some egg over the top of each and sprinkle over some granulated sugar.
  5. Bake the scones in the centre of the oven for 15-18 mins or until they are a light-golden colour. Remove the baking sheet from the oven and slide the scones on to a wire rack to cool.
  6. Serve scones warm or cold, with jam and clotted cream.

Extra info: We've used Doves Farm gluten-free plain and self-raising flours, available from most supermarkets and specialist health food shops.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 200(kcal)
  • Fat 7.0g
  • Saturates 4.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(263 ratings)

Your comments

Dawn McBride

You might consider changing the ounces to 16 (from 8). I tried the recipe yesterday and used 8 oz - 1 cup of flour. It made spongy cupcake like scones. Delicious but not a scone for sure. I am using the full 2 cups (16 oz) today and now I can see the need for an ice cream scoop. Looking forward to seeing how this batch turns out.

Lois

I've never used gluten-free flour before - this recipe worked fabulously, delicious scones that everyone enjoyed!

Sarah Carter

Mine looked like Farley's Rusks and had the consistency of a badly made sponge cake :-(

Poppyseed

I used a greased muffin tray for these, worked well. I used 30g of cane sugar and 20g of light brown sugar, as I like the subtle taste of the brown sugar. Very tasty.

Tom's mum

Having read the review about the scones being a little flat I too popped the mixture into a cupcake tin to contain it and it worked a treat.The recipe works as stated: I left it for a couple of minutes to firm up before putting spoonfuls into the tin. Lovely warm with butter and jam and definitely better than missing out completely

Sionaid

Thank you thank you thank you! The first gluten free scones to work. They taste amazing!

Jane James

Simples! What a great find this recipe was... So moist and flavoursome. Will be a regular bake in my house

Janet Briggs

Great scones, made them as cheese and left out sugar. Light, ran out of milk and used a little cream.

Sheena Crawford

Very good recipe. Also good if you add grated cheese to the mixture

Bev Williams

I used this recipe for my local W I produce show and got best in cookery section. Thank you x

Noeline Marks

Great scones. Even for those who are not gluten free.

Jo

I made these and they were a bit flat, second time around I put them in a muffin tin worked a treat.

amanda marshall

made these scones and they're so tasty. Quite often gluten free baking just does not taste very good, but thes scones are delicious.

dustyboy

lovely scones but allso a lovely shortcake with a nice cup of tea

Abi

Really really lovely scones, and simple to make! Highly recommended.

comments powered by Disqus

FREE Newsletter