It can be tricky to roll out mixtures made from gluten-free flour as they can be crumbly, so we made a softer scone mixture which can be portioned using an ice cream scoop. These delicious gluten-free scoop scones are perfect for everything from bake sales to afternoon tea, and can be whipped up in less than an hour – jam and cream at the ready!
- 250g gluten-free self-raising flour
- 50g butter
- 1 level tsp gluten-free baking powder
- 50g caster sugar
- 1 medium egg
- 150ml milk
- Beaten egg, for glaze
- 1-2tbsp granulated sugar, for sprinkling
- Jam and clotted cream, to serve
- You will need:
- Ice-cream scoop
- Baking sheet, lined with baking parchment
Sift the flour into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the baking powder and sugar.
Lightly beat together the egg and milk. Add this to the flour mixture and beat to give a smooth consistency.
Use an ice-cream scoop to scoop 9 mounds of the mixture on to the lined baking sheet. Brush egg over the top of each and then 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 the scones warm or cold, with jam and cream. The scones may 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 them.
Top tip for making Gluten-free scoop scones
These scones are best eaten on the day they’re made, as they go dry overnight; if not, the next best thing is to freeze them as above.