Gluten-free scones
Victoria Glass shares her fabulous gluten-free scone recipe, which can be whipped up in just 30 minutes. Give gluten-free baking a go, then top them with your favourite jam and a dollop of clotted cream as part of a delicious afternoon tea.
Ingredients
Scones
- 200g of rice flour
- 100g of potato flour
- 1 tsp xanthan gum
- 1 1/2 tsp gluten-free baking powder
- 1 tsp bicarbonate of soda, gluten-free
- 50g of caster sugar
- 1 pinch of salt
- 110g of unsalted butter , cut into cubes
- 1 egg , beaten
- 60ml of buttermilk, plus extra for glazing
To serve
- clotted cream
- jam
Method
1
Blitz all the dry ingredients in a food processor until fully combined. Add the butter and pulse until the mixture resembles fine breadcrumbs
2
Mix in the buttermilk and eggs and blitz until a soft dough forms. Alternatively, you can rub the butter into the dry ingredients with your hands before mixing in the wet ingredients
3
Preheat the oven to 190°C/gas mark 5 and line a baking tray with baking paper
4
Roll the dough out on a lightly floured work surface until about a 2.5cm thick. Stamp out 7cm rounds with a pastry cutter and place on the lined baking tray
5
Brush the tops with a little extra buttermilk and bake for 10–12 minutes or until the scones are golden and puffed up
6
Allow to cool , then slice open and serve smothered with clotted cream and your jam of choice
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Gluten-free scones
