Scones are an integral part of afternoon tea, and there is no need for those who are gluten intolerant to miss out. Our recipe will make 12-16 delicious and fluffy gluten-free scones.
If you don’t feel like making scones, why not treat yourself to an afternoon tea box delivery from a company such as Afternoon Tea Box instead?
Ingredients
500g gluten-free self-raising flour 1 tsp fine salt 2 tsp xanthan gum 2 tsp gluten-free baking powder 100g caster sugar 80g cold butter, cubed 150ml whole milk 2 large eggs 2 egg yolks – save the whites for glazing 100g sultanas or dried cherries
Method
- Prepare your oven and tray
Preheat your oven to 200°C / fan 180°C / gas mark 6. Line two baking trays with greaseproof paper.
- Mix the dry ingredients
In a large mixing bowl, sift together the flour, salt, xanthan gum, baking powder, and caster sugar.
- Rub in the butter
Add the cold, cubed butter to the dry ingredients. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.
- Add the wet ingredients
Beat the eggs and egg yolks in a small bowl, then add the milk. Make a well in the centre of the dry mixture and pour in the liquid. Mix gently with a fork or spoon until it forms a soft dough.
- Add the sultanas
Use a spatula to fold the sultanas carefully into your dough. Avoid overworking, as this can make the scones dense and tough.
- Shape the scones
Turn the dough out onto a lightly gluten-free floured surface. Roll or pat it to about 2-3cm thick. Use a round cutter to stamp out scones without twisting the cutter. Re-roll any scraps gently to make more scones. Place them on the prepared trays.
- Glaze and bake
Brush the tops with the leftover egg whites for a shiny finish. Bake for 12-15 minutes or until risen and golden brown.
- Cool and enjoy
Allow the scones to cool slightly on a wire rack. Serve warm with jam and clotted cream.