Easy Gluten-Free Scones
These Gluten-Free Scones are so easy to make, taste soft, buttery, and crumbly, and are so delicious! They're perfect for breakfast, brunch, or afternoon tea and are especially needed on special occasions such as Mother's Day!
What are Scones?
Traditional scones a quick bread made to serve for afternoon tea. They are slightly dense, slightly dry, and slightly crumbly 'biscuits' that are opened in half and spread with fresh cream and jam. They are typically made with simple ingredients including flour, butter, milk, and sugar.
How to Make Gluten-Free Scones
Helpful Tips
Flour
This recipe works well with gluten-free self-raising flour. I have tried several gluten-free flours but I really like the way they turned out using ORGRAN self-raising flour. For an amazing result (though not necessary), sift the flour first.
Butter
Make sure the butter is cold when grating and then place it in the freezer to further chill whilst grated. This creates pockets of butter that help the scones steam and creates their texture.
Working the Dough
Try to work the dough as little as possible to keep the scones from being dry and tough.
Rolling out thick Scones
Scones do not rise much at all, which is why you will need to roll out the dough at least 3cm thick, that way there will be a little rise.
Egg-Wash
This is what makes the scones nice and glossy and brown. Without it, the scones will be pale.
Other Gluten-Free Desserts
Easy Gluten-Free Scones
Makes 10
Prep 10 minutes
Cooking 15 minutes
INGREDIENTS
380g Gluten Free self-raising flour (I used Orgran GF Flour)
1 teaspoon baking powder
1 ½ tablespoons psyllium husk
120g salted butter, grated from cold
110ml milk
2 medium eggs (plus 1 small egg for brushing)
1 teaspoon vanilla extract
1 tablespoon coffee sugar crystals
INSTRUCTIONS
1. Preheat the oven to 200°C fan forced / 220°C conventional oven / 425° and line a large baking sheet with baking paper.
2. Grate the butter onto a plate and place it into the freezer while you prepare the remaining ingredients.
3. Place the gluten-free self-raising flour into a bowl and add the grated butter. Rub it in with your fingertips until it forms what looks like breadcrumbs. Then add the baking powder, psyllium husk, and sugar and stir in.
4. Make a well in the middle of the dry mixture. Pour in the milk, eggs, and vanilla and work it using a metal spoon. Continue until it forms a dough.
5. Flour a work surface with a teaspoon of gf flour and pour the dough out onto the surface. Fold and knead the dough only a few times to bring it together. Do not overwork it as it will create hard and dry scones. Form it into a round shape and roll it out with a rolling pin to about 3cm thick.
6. Using a cookie cutter (dust with gf flour to reduce the risk of sticking), about 5-6cm wide, push down into the dough to cut out a scone. Push it out of the cutter and place it onto the baking tray. Continue with the remaining dough. Bring the leftover dough together, form another round shape, using a rolling pin flatten and continue cutting until all the dough has been used.
7. Brush the tops of the scones with a whisked egg (do not let the egg wash drip over onto the sides) and then sprinkle with the coffee sugar crystals.
8. Bake in the oven for 13-15 minutes. They should be golden in colour when ready.
9. Serve warm or at room temperature with strawberry jam and cream. They can also be reheated the following day. Enjoy!
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Recipe and Photography Margaret Pahos for @CreateCookShare
