The magic of Deb’s Amazing Gluten-Free Scones lies in the balance of soft, airy texture with just the right amount of sweetness. By incorporating xanthan gum, the dough holds its shape, giving you scones that are as light and tender as traditional ones. The subtle buttery flavor combines beautifully with the light crispness of the scone’s exterior, while the inside remains soft and delicious. These scones provide an excellent canvas for various spreads—whether you go classic with clotted cream and jam or try something more adventurous like lemon curd or nut butter, they’re guaranteed to satisfy.
Ingredients:
- 450g (16oz) gluten-free self-raising flour
- 2 level tsp gluten-free baking powder
- 1 level tsp xanthan gum
- 75g (3oz) caster sugar
- 100g (4oz) butter, softened, cut into pieces, or baking spread
- 2 free-range eggs
- 230ml (7½ fl oz) milk or yogurt (your choice of dairy or non-dairy)
Method:
- Prepare the Dry Ingredients
Preheat your oven to 220°C (425°F) or 200°C (fan-assisted). Line a baking sheet with parchment paper. In a large mixing bowl, sift together the gluten-free self-raising flour, baking powder, and xanthan gum. These dry ingredients form the base of your scones, and sifting them ensures they mix thoroughly, helping with the even rise. - Add the Sugar and Butter
Stir the caster sugar into the flour mixture. Next, add the softened butter or baking spread. Using your fingertips, rub the butter into the dry mixture until it resembles fine breadcrumbs. The key here is to work lightly and quickly to keep the butter cool, resulting in light and tender scones. You don’t want to overwork the dough, as this could make the scones dense. - Whisk the Eggs and Milk (or Yogurt)
In a separate bowl, whisk together the eggs and milk (or yogurt). Make a well in the center of your flour mixture and pour in the wet ingredients. Mix gently using a round-bladed knife or spatula until the dough starts to come together. The dough should be soft and slightly sticky but not overly wet. If it feels too dry, add a little more milk, a tablespoon at a time. - Shape the Dough
Lightly flour a clean surface with gluten-free flour, and turn the dough out onto it. Gently knead the dough a few times to bring it together. Pat or roll it out to about 2.5 cm (1 inch) thick. Using a round cookie cutter or a glass (about 5 cm/2 inches in diameter), cut out scones from the dough and place them onto the lined baking sheet. Gather the remaining dough, knead lightly, and cut out more scones until all the dough is used. - Bake the Scones
Brush the tops of the scones with a little extra milk for a golden finish. Bake in the preheated oven for 12–15 minutes, or until the scones have risen and turned a beautiful golden brown on top. Once baked, transfer the scones to a wire rack to cool slightly before serving. - Serving Suggestions
These scones are best enjoyed warm, served with your favorite jam and clotted cream. For a dairy-free option, substitute the butter and milk with plant-based alternatives. Store any leftover scones in an airtight container and gently reheat them before serving to refresh their texture.
