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You are here: Home > Recipes > Gluten Free Scones

Gluten Free Scones

Clare Marriage

Clare's recipe

Serve these gluten free scones with afternoon tea.

Customer rating: CakeCakeCakeCake3 Quarter Cake 18 customer reviews

Ingredients

250g/10oz Rice Flour
2 tsp Xanthan Gum
5tsp Baking Powder
4 tbsp Icing Sugar
50g/2oz Butter
300ml/10fl oz Natural Yoghurt
Water

Method

  1. Mix together the rice flour, xanthan, baking powder and sugar.
  2. Rub in the butter into the flour.
  3. Stir in the yogurt and bring together into a soft dough.
  4. Turn out the dough onto a floured surface and flatten to 2cm/1” thick.
  5. Cut into 5cm/2” rounds or rough triangles.
  6. Place on a floured baking sheet.
  7. Brush the water over the top of the scones.
  8. Bake in a preheated oven for 18/20 minutes.

Temperature & cooking time:
220*C/fan200*C/400*F/Gas 6

Dietary status:
Without Egg, Without Gluten, Without Nuts, Without Soya, Without Wheat, Organic.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Disclaimer

Customers recipes are not tested by Doves Farm.

Customer reviews

18 Reviews
5 stars: 15
4 stars: 2
3 stars: 0
2 stars: 0
1 stars: 1

Average Customer Rating:

CakeCakeCakeCake3 Quarter Cake

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By Miss sally eve

21 Mar 2015 | 14:44 GMT

Rating: CakeCakeCakeCakeCake

I made theses last week I followed the instructions but missed out icing sugar as I'm sugar free they came out perfect the thicker they go in the better they rise and if u leave them 1/2inc apart they will rise off each other I used them with strawberry/cream or grilled with butter for toast in morning as I'm yeast free 2. I also freezed them and then left them out 2 defrost and they were lovely, so simple and amazing.

By Mrs Caroline Williams

01 Feb 2015 | 08:02 GMT

Rating: CakeCakeCakeCakeCake

yum! Followed the recipe exactly and they worked perfectly! Slight rise, but light, fluffy and delicious. Thank you!

By Mrs Beth Tierney

27 Sep 2014 | 16:31 BST

Rating: CakeCakeCakeCakeEmpty Cake

This was fun to try as hubby has egg/nut allergies and we are trying to reduce gluten. I subbed in coconut oil in stead of better then divided the recipe in half pre the sugar so did half sweet (with cinnamon and raisins and half savoury with paprika and chorizo. The sweet ones were better, the savoury a bit biscuit-like. Neither rose much - 5tsp as in heaped or level??? - but still thought it was quite successful.

By Mrs Elaine Webster

19 Aug 2014 | 12:30 BST

Rating: CakeCakeCakeCakeCake

Fabulous! I'm new to gluten-free baking. First attempt at scones with another recipe was abysmal failure...very grainy, flat & hard. But this recipe was easy to make with my 4yr old, delicious, not grainy, rose beautifully...and fantastic with my homemade jam. As we are also fructose intolerant, we made with dextrose, and served with homemade jam. Just perfect!

By Mrs R Stewart

08 Feb 2014 | 21:32 GMT

Rating: CakeEmpty CakeEmpty CakeEmpty CakeEmpty Cake

I made these just this evening as I am making scones with a year 3 class at school on Monday and one of the children is a celiac. I am really glad that I gave them a test run today as I don't like them at all - the rice flour made them taste grainy. Sorry.

By Mrs R Stewart

08 Feb 2014 | 21:32 GMT

Rating: CakeCakeCakeCakeCake

I made these just this evening as I am making scones with a year 3 class at school on Monday and one of the children is a celiac. I am really glad that I gave them a test run today as I don't like them at all - the rice flour made them taste grainy. Sorry.

By Miss samantha mcloughlin

26 Aug 2013 | 22:21 BST

Rating: CakeCakeCakeCakeCake

i made these and i love them and all my family do too :)

By Mrs Judy West

23 Jul 2013 | 18:37 BST

Rating: CakeCakeCakeCakeCake

Adjusted this recipe to make cheese scones. Omit sugar, add 1tsp mustard powder, pinch cayenne, 1medium egg. Used 10 fl oz buttermilk instead of yoghurt. The are lovely.

By Miss amy watts

20 Jun 2013 | 13:36 BST

Rating: CakeCakeCakeCakeCake

Lovely taste and texture but mine didnt rise, any idea why anyone?

By Miss Becky Hewitt

28 May 2013 | 19:40 BST

Rating: CakeCakeCakeCakeCake

Lovely flavour, light and moist and not crumbly. They hold together brilliantly and no spread during cooking.