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    You are in: Home / Recipes / Gluten Free Scones Recipe
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    Gluten Free Scones

    Gluten Free Scones. Photo by Robin Batterson

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Chef #494491's Note:

    I loved scones and had a lot of trouble finding a good recipe since being diagnosed with gluten intolerance - this is an adapted recipe from the BBC Food.

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    Units: US | Metric


    1. 1
      Preheat the oven to 250°C/475°F/Gas 9.
    2. 2
      Sift all the dry ingredients into a large bowl and mix well. Rub in the butter. Add the sultanas and gently mix together.
    3. 3
      Lightly whisk the eggs and natural yoghurt together.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.
    7. 7
      Serve split in half with butter and jam.

    Ratings & Reviews:

    • on August 01, 2013


      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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    • on July 10, 2011

      I often make this recipe, using Doves Farm Gluten Free flour. It is the most authentic recipe I have come across. They don't stay 'fresh' for more than 24 hours, but that is never a problem at my house!

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    • on February 13, 2010


      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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    Read All Reviews (5)


    Nutritional Facts for Gluten Free Scones

    Serving Size: 1 (759 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 279.4
    Calories from Fat 122
    Total Fat 13.5 g
    Saturated Fat 7.8 g
    Cholesterol 99.9 mg
    Sodium 508.6 mg
    Total Carbohydrate 34.5 g
    Dietary Fiber 0.8 g
    Sugars 6.7 g
    Protein 4.7 g

    The following items or measurements are not included:

    tapioca flour

    xanthan gum

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