Gluten Free Scones

Enjoy making these delicious Gluten-Free scones for a scrumptious afternoon tea with Family and Friends. 

Everyone loves how fresh and crumbly they are.

Take a look at our full range of Natural Flavoured Icing Sugars!

What is a Scone?

A scone is a baked good, usually made of wheat, or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash. The scone is a basic component of cream tea.

In addition, you can also try making these using our amazing range of Natural Flavoured Icing Sugars!

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Ingredients

• 150g Dried fruit, such as Cherries, Raisins, Sultanas, Apricots, Blueberries or a mixture.
• Orange Juice for soaking the fruit.
• 150g Butter with unsalted or salted whichever you prefer.
• 500g Gluten Free Self Raising Flour, plus a little extra for dusting.
• 2 level tsp of Baking Powder.
• 2 Heaped tsp Sugar and Crumbs Natural Flavoured Icing Sugar of your choice.
• 2 Large Free Range Eggs.
• Pinch of Sea Salt.
• 4 Tbsp Milk, Plus a little extra for brushing.

Instructions

1. Preheat oven to 200°C /400’F/Gas 6
   
2. First and foremost, brilliant Scones are about having the confidence to do as little as possible, so do what I say ( Jamie Oliver ) and they’ll be great and the second and third time you make them you’ll get the dough into a solid mass even quicker, even better.
   
3. Put the dried fruit into a bowl and pour over just enough orange juice to cover it. Ideally, leave it for a couple of hours. 
   
4. Put your butter, flour, baking powder, Icing sugar and a good pinch of sea salt into a mixing bowl and use your thumbs and forefingers to break up the butter and rub it into the flour so you get little cornflake-sized pieces. Make a well in the middle of the dough, add the eggs and milk, and stir it up with a spatula.
   
5. Drain your soaked fruit and add that to the mixture. add a tiny splash of milk if needed, until you have a soft scruffy mass- at this point, you are done. Sprinkle over some flour, cover the bowl with clingfilm and pop it into the fridge for 15 minutes.
   
6. Roll the dough out on a lightly floured surface until it’s about 2 to 3cm thick. With a 6cm round cutter or the rim of a glass, cut out circles from the dough and place them upside down on a baking sheet- they will rise better that way ( so they say ). Re-Roll any offcuts to use up the dough.
   
7. Brush the top of each scone with the extra milk or some melted butter and bake in the oven for 12-15 minutes, or until risen and golden. At that point, take them out of the oven and leave them to cool down a little.
   
8. Serve with Clotted Cream and a little Jam or Lemon Curd.