Gluten Free Scones

Gluten Free Scones
If you want to bake a superior scone and are looking for a healthier version, then look no further. Sugar has been kept to a minimum and we've also used The Free From Fairy's self-raising flour blend which contains double-acting raising agents (one that gets to work in the mixing phase as well as in the baking) for a fantastic rise without the need for extra baking powder. Serves 6 small scones.
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 6
Gluten Free Scones

Ingredients

  • 230g The Free From Fairy Free-from Wholegrain Self-raising Flour - £5.00
  • 1 tsp psyllium powder (or xanthan gum)
  • 20g coconut sugar (I used the ginger one from Coconut Merchant) plus extra for sprinkling
  • 75g butter, cubed
  • 70g plain full-fat yoghurt
  • 70g full-fat milk plus extra for rubbing on top

How to make

  1. Turn your oven on to 220 degrees/200 degree fan/ gas mark 6 and place a large baking tray inside to heat up
  2. Place the dry ingredients into a food processor and blend until well mixed. Alternatively, place in a large bowl and mix well by hand
  3. Add the butter into the dry ingredients and either blend until the mixture looks like fine breadcrumbs, or rub the butter into the flour by hand
  4. Add the yoghurt and milk and combine into a dough that just holds together
  5. Flour a clean dry work surface and empty the dough onto it
  6. Knead until you have a rough ball then press out with your hand until around 2cm thick
  7. Using a floured straight edged circular 7cm diameter cutter, cut out your scones. You should get four before bringing the dough back together to make another, then repeating with the final piece of dough
  8. Rub the tops of the scones with milk and sprinkle with a little sugar if you desire
  9. Carefully remove the hot baking tray from the oven and quickly place the scones onto it
  10. Bake the scones for around 15 minutes until golden on top
  11. Allow to cool for around 5 minutes (or fully) before cutting
  12. Eat on the day of baking or freeze and re-heat in the microwave

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Products used in this recipe

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