Gluten Free Scones
photo by Robin Batterson
- Ready In:
- 20mins
- Ingredients:
- 11
- Yields:
-
8 scones
ingredients
- 275 g rice flour
- 50 g tapioca flour
- 2 teaspoons baking powder
- 4 teaspoons xanthan gum
- 1 teaspoon salt
- 4 tablespoons caster sugar
- 110 g butter
- 110 g sultanas (optional)
- 2 eggs, preferably free-range
- 125 -175 ml natural yoghurt
- 1 egg, beaten, for egg wash
directions
- Preheat the oven to 250°C/475°F/Gas 9.
- Sift all the dry ingredients into a large bowl and mix well. Rub in the butter. Add the sultanas and gently mix together.
- Lightly whisk the eggs and natural yoghurt together.
- Make a well in the centre of the dry ingredients and add the egg and yoghurt mixture. Mix to soft dough, adding a little more natural yoghurt if necessary.
- Turn onto a rice-floured board and knead lightly, just enough to shape into a round. Roll out to about 2.5cm/1in thick and cut out rounds using a 5.5cm/2¼in cutter. Place on a rice-floured baking sheet and brush with a little egg wash.
- Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.
- Serve split in half with butter and jam.
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Reviews
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I have to respond to sarahblunt. Baking powder is totally gluten free! True, some brands are not, but so many of them are,as well as certified. I have used many of them and I am a anaphylactic Celiac. I have a friend and her bakery caters to many food allergies and she uses baking powder. Hopefully you realise this now since your comment was in 2016.
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I'm not rating the recipe because I haven't made it. I do own a bakery/cafe and was doing some research into GF scone recipes. We make scones every day and I just wanted to reply to sarahblunt's harsh comment about baking powder. There are gluten free baking powders out there and my large container of Argo baking powder I buy at Costco says gluten free on it.
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Thank you! I am just delving into to the GF world and this recipe has been great! Also big thanks to the last post for the measurement conversions - I get out my scale everytime and everytime am too thoughtless to check conversions. I have done Orange Cranberry and Fresh Raspberry and Blueberry with success - freeze fresh fruit before incorporating. This recipe is making a lot of GF people happy at my farmer's market!
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Tweaks
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These turned out really well! I used "What can I use instead" Girl's conversion amounts to cups. I used finely ground white rice flour, guar gum instead of xanthan gum because of a corn allergy, sea salt, white sugar, salted butter, yellow raisins, and even egg replacer using rice milk as the liquid. For the yogurt I used 2% and did not try the egg wash. Yes I did use tapioca flour I was just defining the exact ingredients I used. A mishap was the rice flour coating the baking sheet burned so next time I will dip the bottoms of the scones in white rice flour and put them on a ungreased baking sheet with no additional flour. DD (toddler) and I had these with butter and cream cheese but it would be better with butter and jam for next time insha Allah.
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Great! I subbed soy sour cream for the yoghurt and added about 1/2 cup minced candied ginger...patted into a ball, rolled out and cut like a pie. Placed triangles on parchment paper and baked....Followed the rest of the directions. Were great. Warm or rewarmed several days later. Will try Cranberry(dried) and maybe some orange zest....UPDATE: USED DRIED CRANBERRIES AND GRATED ORANGE ZEST...THEN AFTER EGG WASH, SPRINKLED WITH SUGAR. THIS VERSION GOOD TOO!