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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

    1/4 Photos of Gluten Free Scones

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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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    Ingredients:

    Yield:

    scones

    Units: US | Metric

    Directions:

    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

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • 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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    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
    43%
    Total Fat 13.5 g
    20%
    Saturated Fat 7.8 g
    39%
    Cholesterol 99.9 mg
    33%
    Sodium 508.6 mg
    21%
    Total Carbohydrate 34.5 g
    11%
    Dietary Fiber 0.8 g
    3%
    Sugars 6.7 g
    26%
    Protein 4.7 g
    9%

    The following items or measurements are not included:

    tapioca flour

    xanthan gum

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