Gluten-free scones are perfect for anyone who is gluten intolerant, or simply fancy trying something a little different. Here in the UK, everyone loves any excuse for an afternoon tea, or at the very least just a cream tea, but for those with gluten intolerance, it might not always be such a treat. These gluten-free scones mean that any gluten intolerants can still join in the fun. Top these delicious gluten-free scones with a rich, creamy clotted cream and sweet, sticky strawberry or raspberry jam for a proper afternoon tea treat. If you’re having a last-minute craving you can make these within half an hour, as they only take 15-18 minutes in a preheated oven. Of course, if you are whipping up a whole batch just for a quick craving you won’t want the rest to go to waste, so just wrap them in a freezer bag and pop them in a freezer for the next time you need a bit of afternoon tea. When it comes time for a cream tea make sure to defrost them fully and then pop them in the oven for five minutes to serve them nice and warm. If you find it tricky rolling out crumbly gluten-free flour mixture, use an ice-cream scoop!
- 250g (8oz) gluten-free self-raising flour
- 1 level tsp gluten-free baking powder
- 50g (1¾ oz) butter
- 50g (1¾ oz) caster sugar
- 1 medium egg
- 150ml (¼ 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
Set the oven to gas mark 7 or 220°C.
Sift the flour and baking powder into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar.
Lightly beat together the egg and milk. Add this to the flour mixture and beat to give a smooth consistency.
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.
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.
Serve scones warm or cold, with jam and clotted cream.
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.