Gluten Free Scones

Prep time: 20 mins
Cook time: 15 mins
Makes 6-8


  • 250g gluten-free self raising flour
  • ½ tsp fine salt 
  • 1 tsp xanthan gum
  • 1 tsp gluten-free baking powder
  • 50g caster sugar
  • 40g cold butter, cubed 
  • 75ml whole milk
  • 1 large egg and 1 egg yolk 
  • 50g sultanas (optional) 


Step 1:  Mix the flour, salt, xanthan gum, baking powder and sugar together in a bowl. Rub in the butter with your fingertips until you have fine breadcrumbs. You can also do this by gradually pulsing the mixture in a blender or food processor.

Step 2: Now whisk together the milk and whole egg and gradually mix into the flour mixture with your hands until you have a smooth dough. If you want to add sultanas, you can add then to the mixture at this point. Knead briefly to come together into a ball. 

Step 3:  Gently roll out the scone dough until it is around 2cm thick. Transfer to a lined baking tray and chill in the fridge for 30 minutes to firm up the dough – this will make it easier cut out later. 

Step 4: After 30 minutes, remove your dough from the fridge and, using a 5cm cutter, cut out 6-8 scones. Put the scones upside down (this will mean you get a neater top when baked) onto another lined baking tray, around 2cm apart.

Step 5: Now whisk the egg yolk and brush evenly across the top of the scones. Transfer to the freezer for around 15 mins and then pre-heat your oven to 220C/200C fan/gas 7.

Step 6: Remove the scones from the freezer and brush the tops with the beaten egg again, then bake for 12-15 mins until golden brown. Eat just warm or cold, generously topped with jam and cream! 

Recipe inspired by BBC Good Food

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