Ask any Gluten intolerant person just how hard it is to find a beautiful, light and fluffy scone. Until recently I would’ve said it was nearly impossible, but after some tinkering I’ve got a great recipe that results in perfect scones every time.
The other day we had a weird turn of weather. It got cold and blustery and it rained an awful lot. It almost made it feel like it was winter again… I mean except for the Christmas tree and carols and the fact that all my winter clothes are packed away. So once I got over the shock of it all I found myself craving hot scones. There’s just something isn’t there? About cold wintry days, sitting down with a hot cup of tea and a steaming fresh scone straight out of the oven. So next time you find yourself in unseasonably cold weather, even if it’s in the middle of Summer, pull out this recipe and give it a shot.
Trust me. It’s worth it.
The Fluffiest Gluten Free Scones
Now I love me a fresh scone with whipped cream and strawberry jam. But when I don’t have cream laying about the house (which is pretty rare unless I’m baking something specific) I opt for Sultana Scones instead. However my heathen of a husband doesn’t ‘do’ any kind of cooked fruit (GASP!) so I generally make half plain and half sultana to keep him happy. It’s horrid really, I haven’t baked Apple pie in the 8 years we’ve been together thanks to him!
If you have a particularly sweet tooth you could also swap out the sultanas for chocolate chips.
115g Gluten Free Self Raising flour
115g Rice Flour
60g Caster Sugar
2 tsp Gluten Free Baking Powder
1 1/2 tsp Xanthan Gum
Pinch of Salt
75g Cold unsalted butter, cubed
200ml Buttermilk *
85g Sultanas (or chocolate chips)
1 Egg, beaten
*Now I almost never have Buttermilk in the fridge, I just don’t use it often enough to warrant buying it. But if you have it, fantastic, go ahead and use it. If you’re like me though you can go ahead and make a buttermilk substitute. Please don’t attempt to make this recipe without it. It’s the reaction between the acid and the baking powder that gives you the extra fluffiness that makes these scones great.
1 Cup of Milk + 1 Tablespoon of Lemon Juice. Stir gently and set aside for 5 minutes, then use. You could also sub White Vinegar in place of the lemon juice.
Preheat your oven to 220 degrees Celsius and line 2 trays with baking paper and set aside.
In one large bowl sift together the flours, sugar, baking powder, xanthan and salt. I like to double sift my flours if (I can be bothered) to get as much air into it as possible. My other major note here is you must use Rice flour in this recipe. It’s the other reason why these scones work so beautifully. If you replace it with a normal gluten free flour blend you just won’t get the same gorgeous texture.
Cut the cold butter into cubes and add to the flour mixture. Now using the tips of your fingers and thumbs rub the butter into the flour until it resembles breadcrumbs. Or you could cheat and bang it all in a food processor and pulse for a few seconds at a time. I can never be bothered pulling my food processor out for such a simple job. So get your hands dirty and get into it! You’ll be kneading it shortly anyway.
Pour your milk into the crumb mixture a little at a time and mix well. I find the full 200ml of milk can be a touch too much, so add in small quantities until your flours come together in a lightly sticky dough. If you’ve added it all and it’s too wet just add small amounts of self raising flour and rice flour until it comes back together.
Now if you like plain scones just omit the sultanas. Otherwise add in your sultanas (or choc chips) and mix lightly to incorporate.
Turn out onto a floured bench top and gently knead until smooth. Try not to over handle it here, a quick knead is all your need. Now using a lightly floured rolling pin, roll out your dough to a 2cm thickness and using a lightly floured 6cm round cutter start cutting out your scones. Place onto your prepared trays a few centimeters apart.
Now if you need to do a half and half batch like myself, just cut the dough in half before kneading. Leave one half plain and mix in half of the sultanas to the remaining. Then proceed as normal.
In a small bowl whisk your egg and using a basting brush cover the tops of each scone well. Go ahead and pop your tray of scones into the oven for 15-20 minutes. They’ll be ready once they’ve turned a lovely golden colour on top and have risen.
Serve warm with liberal lashings of butter or whipped cream and jam. Enjoy!
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Makes: 12 scones
There really is nothing quite like a fresh hot scone and just because you’re gluten intolerant doesn’t mean you have to miss out! So get in the kitchen and whip yourself up a batch of these today.