Can I make these dairy-free?

Yes. Use a hard margarine (like Stork block) instead of butter, and use a dairy-free milk like almond or soy. For the glaze, brush with milk instead of egg.

Why did my scones spread instead of rising?

This happens if the butter got too warm during the "rubbing in" phase, or if the oven wasn't hot enough. Keep ingredients cold until the milk is added, and ensure that the oven is blazing hot!

What is the best way to serve them?

Tradition dictates the "Cream Tea" method: split the gluten free scones in half, and top with strawberry jam and a thick layer of clotted cream. (Or cream first, then jam, depending on where you are from!)

Gluten Free Scones (Tall, Fluffy & Buttery)

Name: Gluten Free Scones (Tall, Fluffy & Buttery)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Cuisine: British
Ingredients: 340 g (2½ cups) gluten free self-raising flour; 1 tsp gluten-free baking powder; 1/4 tsp xanthan gum; 85 g (2/3 cup minus 1 tsp) butter (cold, cubed) or hard margarine; 4 tbsp caster superfine sugar; 175 ml (¾ cup minus 1 tsp) milk (warm); 3 tsp lemon juice; 1 1/2 tsp vanilla extract; 1 egg (beaten, for glazing)

Description

These Gluten Free Scones are tall, fluffy, and tender. By using a ‘hot tray’ method and a quick homemade buttermilk, you get bakery-quality results in 30 minutes.

Ingredients

Scale

340 g (2½ cups) gluten free self-raising flour

1 tsp gluten-free baking powder

1/4 tsp xanthan gum

85 g (2/3 cup minus 1 tsp) butter (cold, cubed) or hard margarine

4 tbsp caster superfine sugar

175 ml (¾ cup minus 1 tsp) milk (warm)

3 tsp lemon juice

1 1/2 tsp vanilla extract

1 egg (beaten, for glazing)

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Instructions

1. Preheat oven to 220°C/425°F (200°C fan). Line a baking sheet with parchment paper and place it IN the oven to heat up.

2. Warm the milk slightly (lukewarm). Stir in lemon juice and vanilla. Set aside to curdle slightly.

3. In a large bowl, mix flour, baking powder, and xanthan gum. Add cubed butter and rub in with fingertips until it resembles breadcrumbs.

4. Stir in the caster sugar.

5. Make a well in the dry mix. Pour in the milk mixture. Mix with a metal spoon until a sticky dough forms.

6. Turn dough onto a floured surface. Fold it over 2-3 times to smooth it. Pat into a round disc about 3.5–4.5cm (1.5 inches) thick.

7. Dip a cutter in flour and press straight down (do not twist) to cut scones. Reshape scraps and repeat.

8. Brush tops with beaten egg (avoid dripping down sides).

9. Carefully remove the hot tray from the oven. Place scones onto the hot tray.

10. Bake for 12-15 minutes until golden and hollow sounding when tapped.

11. Serve warm.

Notes

**The Hot Tray:** Putting the scones onto a hot baking sheet gives them an immediate boost of heat, helping them rise taller.

**Don’t Twist:** When cutting, press straight down. Twisting seals the edges and stops the scone from rising.

**Dairy Free:** Use hard margarine and dairy-free milk. Glaze with almond milk instead of egg.

Prep Time: 15
Cook Time: 15
Category: Baking
Method: Oven
Cuisine: British

Nutrition

Serving Size: 1 scone
Calories: 274
Sugar: 8
Sodium: 656
Fat: 10
Saturated Fat: 6
Carbohydrates: 39
Fiber: 1
Protein: 6
Cholesterol: 48