I came across this recipe in Phil Vickery’s Seriously Good Gluten Free cook book and have used many times for ourselves or for when guests are calling. The scones are light, fluffy and you can have them on the table in half an hour start to finish.

I use Phil’s recipe with a few tiny tweaks.  I like larger scones so rather than making 12 small ones, I usually get 6 -8 larger ones from this recipe. Read, bake and enjoy!

What you need

300g Gluten Free Plain Flour (I’m loving Aldi’s at the moment)

2 Tsp Xanthum Gum

4 Tsp Gluten Free Baking Powder

1 Tbsp Sugar

100g Softened Butter

2 eggs

125ml Milk

Pinch of Salt

Jam and Cream to serve

This is how we do it

  1. Mix your dry ingredients (flour, xanthum gum, baking powder, sugar, salt) together into a bowl
  2. Add the butter and mix with your fingertips to form a breadcrumb texture. Put a well in the center
  3. Mix the eggs and milk together in a jug and add to the center of the butter/flour mixture
  4. Mix well with a wooden spoon to form a batter
  5. If you find the batter is a little wet, add a couple of tablespoons of flour to the mix and go again
  6. Lightly flour a work surface and turn out the scone batter. Flatten it by hand until it’s about 2/3 cm thick.
  7. Using a cutter (I use a standard ramekin, just as easy) – cut out your scones
  8. Line up on a greased and very lightly floured baking tray – use whatever is left in your milk/egg mix in the jug to eggwash the scones
  9. Bake at 220C for 8-10 mins until golden brown. You’ll know they are done if when you tap the bottom it sounds hollow.
  10. Leave to cool for a few minutes and serve with cream and jam.

If you have any leftover (unlikely!), these keep well in an air tight container for 24 hours and can be warmed for maybe 20 seconds in the microwave. They are better eaten fresh though.