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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 14 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

14 Reviews
5 stars: 12
4 stars: 1
3 stars: 0
2 stars: 0
1 stars: 1

Average Customer Rating:

CakeCakeCakeCake3 Quarter Cake

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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.

By Mrs Suzanne Bloxham

18 Apr 2013 | 14:51 BST

Rating: CakeCakeCakeCakeCake

Wonderful scones, normally mine dont rise much but these were lovely, hot or cold light and moist.

By Mrs Sophie Redican

25 Oct 2011 | 16:33 BST

Rating: CakeCakeCakeCakeCake

Very nice scones and really easy to make. I've never had any success with normal wheat scones so I was really pleased with the result. I used buttermilk for the second batch I made - just as nice but needs a little more flour as the buttermilk isn't as thick as the yoghurt. Lovely with my homemade jam!

By Ms Edwina Hodkinson

06 Jun 2011 | 13:19 BST

Rating: CakeCakeCakeCakeCake

I didn't have any rice flour so used the doves farm gluten free plain flour. I added a little sour milk to the yoghurt to make up the 300mls and the result was fabulous.. especially with my home made dandelion marmarlade x

By Mrs Chloe Steer

12 May 2011 | 17:42 BST

Rating: CakeCakeCakeCakeEmpty Cake

Obvious mistake.... Baking power contains Gluten..... Might have realised if I had coeliac rather than cooking them for a friend!
Yogurt gave a creamy texture so on my next batch I will use half yogurt half water and Gluten free baking powder!!