Unlike my friends who grew up on ‘Nana’s’ scones, I was first introduced to the humble English scone in my Year 5 home cooking class. I recall Kylie’s shock: “what do you mean you have never eaten a scone?”. It wasn’t my fault, Greek Nana’s don’t bake scones! Australia’s love affair with scones quickly became my love affair too. When I cut gluten out of my diet I missed scones terribly. I attempted many recipes but all seemed to fail – too hard, too flat, too awful.
I have finally perfected this gluten free recipe for scones and made it available on my food blog for you all to try. This recipe delivers a tall and handsome scone just like a regular one. Scone envy is now a thing of the past. Delicious with my homemade Strawberry & Raspberry Jam.
- 300g or 2⅓ cups Bob's Red Mill 1 to 1 plain baking flour
- 1½ tbs baking powder
- 2 tbs caster sugar
- Pinch of salt
- 80g chilled unsalted butter, chopped
- 1 egg, lightly whisked
- 200mL buttermilk*
- * If you don't have buttermilk just add 2 tsp lemon juice to 200mL milk and let it sit for 5 min until milk curdles.
- Preheat oven to 180c.
- In a bowl combine the flour, baking powder, salt and sugar. Rub in butter with fingertips until it resembles coarse breadcrumbs.
- Make a well in the centre. Pour in milk and egg and stir to combine.
- Turn out dough on a floured surface or sheet of baking paper and roll to a 3cm thickness. Use a 5cm round cutter to cut out scones.
- Place on a lined baking tray side by side to help scones rise. Brush with milk.
- Bake for 20 minutes or until golden. Serve with jam and cream.
- Preheat oven to 180c.
- Combine flour, baking powder, salt and sugar in Thermomix bowl and mix 3 sec/speed 5. Add butter and mix 3 sec/speed 4 until butter resembles coarse breadcrumbs.
- Add milk and egg and mix 8 sec/speed 4 until just incorporated.
- Turn out dough on a floured surface or sheet of baking paper and roll to a 3cm thickness. Use a 5cm round cutter to cut out scones.
- Place on a lined baking tray side by side to help scones rise. Brush with milk.
- Bake for 20 minutes or until golden. Serve with jam and cream.
I have never seen gluten free self raising flour here. How do I substitute with all-purpose?
Hi Sara
Just add two tsp gluten free baking powder to each cup of plain flour. Hope this helps.
Hi Sara
Just add two tsp gluten free baking powder to each cup of plain flour.
These were amazing! Thank you so much for sharing this recipe.
Thanks Alyssa