Gluten Free Scones

When I was cooking with wheat, I used to be proud of my scones. But, ever since I went gluten free I’ve struggled to create decent scones that didn’t taste like cardboard, and have the weight of mini-bricks. Well, thanks to the magic of buttermilk, I think I’ve finally cracked it. So here’s my recipe for gluten free scones. A tip for you – gluten free scones will rise if you add the dry ingredients to the wet rather than the tradtional method of adding the wet ingredients to the dry. Don’t know why it works – but it does!

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Gluten Free Scones

  • 2 cups gluten free self raising flour
  • 1 tsp xanthan or guar gum
  • 2 tsp gluten free baking powder
  • 1/2 cup buttermilk
  • 1/2 cup iced water plus one or two tablespoons
  • 1 pinch salt
  • Preheat oven to 220C (430F)
  • Mix the dry ingredients together thoroughly
  • Combine the buttermilk and 1/2 cup of iced water
  • Put the buttermilk and water in a bowl and add the dry ingredients.
  • Using a knife, mix the liquid into the dry ingredients using a cutting motion to mix them together well
  • Add a little more water as necessary to get a soft dough
  • Sprinkle a little self raising flour on your workbench and turn the dough onto the surface
  • Work gently to get a smooth dough and shape into a disc about 2.5cm (1 inch) thick
  • Use a scone or cookie cutter to cut out scones, or cut the dough into squarish shapes
  • Place on a lightly floured baking tray. Put them close together so they almost touch each other.
  • Bake for about 25 minutes until golden brown
  • Cool on a wire rack


Cheese Scones

  • Add 1/2 cup of tasty grated cheese to the dry ingredients
  • Top the scones with some more grated cheese and sprinkle with paprika before baking

Sweet Scones

  • Add 1 tablespoon of sugar to dry ingredients

Fruit Scones

  • Add 1 tablespoon of sugar plus 1/2 cup of dried fruit or diced dates to the dry ingredients

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