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Gluten-Free Sweet White Scones

Now coeliacs can enjoy delicious scones fresh from the oven – have fun experimenting with some of the variations at the end of the recipe.

Makes 15 scones using a 5.5cm (2 1/4 inch) cutter

350g (12oz) gluten free plain white flour, blend

4 teaspoons gluten-free baking powder

2 teaspoons xanthan gum

1 level teaspoon salt

4 tablespoons (5 American tablespoons) castor sugar

110g (4oz/1 stick) butter

2 eggs, preferably free-range

125-175ml (4 1/2-6fl oz/generous 1/2 – 3/4 cup) natural yoghurt

egg wash

demerara sugar

Raspberry Jam (see recipe)

Preheat the oven to 250°C / 475°F / gas mark 9.

Sieve all the dry ingredients together in a large bowl and mix well.  Cut the butter into cubes, toss into the gluten-free flours and rub in to the flour. Lightly whisk the eggs and natural yoghurt together. Make a well in the centre of the dry ingredients and add the egg and yoghurt. Mix to a soft dough, adding a little more natural yoghurt if necessary.

Turn out onto a rice-floured board and knead lightly, just enough to shape into a round. Roll out to about 2.5cm (1in) thick and stamp into scones using a 5.5cm (2 1/4 inch) cutter. Place on a rice-floured baking sheet and brush with a little egg wash and dip in the demerara sugar.

Bake for approximately 15-20  minutes until golden brown on top. Leave to cool on wire rack.

Serve split in half with Raspberry Jam and a blob of whipped cream or filling of your choice.


After the butter has been rubbed in, add for

Fruit Scones – Add 110 g (4oz) plump sultanas to the dry ingredients.

Lexia Raisin Scones – Add 110g (4oz) lexia raisins to the dry ingredients.

Cherry Scones – Add 110g (4oz) quartered glace cherries to the dry ingredients.

Raisin Scones or Dried Cherry Scones – Add 110g (4oz) raisins or dried cherries to the dry ingredients.

Crystallised Ginger Scones – Add 110g (4oz) chopped crystallized or drained ginger in syrup to the dry ingredients.

Candied Citrus Peel Scones – 110g (4oz) best quality orange and lemon peel. Coat the lemon peel well in the flour before adding the liquid.

Cinnamon Scones – Add 4 teaspoons of ground cinnamon to the dry ingredients.

Poppy Seed Scones – Add 4 tablespoons (5 American tablespoons) of poppy seeds to the dry ingredients.

Chocolate Chip Scones – Add 110g (4oz) best quality dark chocolate to the dry ingredients.

This is a recipe by
Darina Allen
View all my recipes

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