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Line a large baking tray with parchment and pre-heat the oven.
Put the flour and baking powder into a bowl and blend together well.
Stir in the sugar and almonds.
Add the butter and blend with a fork until the mixture resembles breadcrumbs.
Pour the milk into the bowl and stir to make a soft, spongy mass of dough.
Spoon into 12 piles of dough on the prepared baking tray.
Gently tease the piles of dough into circles and brush the tops with milk.
Bake for 22–25 minutes.
Large oven tray, parchment
180°C, Fan 160°C, 350°F, Gas 4
Have made these several times now and i add chopped cherries, they are really nice.
I will try some of the other scone recipes at some point but these are just so easy to make and taste nice
By Linda Steele
10 May 2020
Good recipe and tasty. Good gluten free option and so easy to make it. But around max 180ml of milk it’s ok.
26 Apr 2020
Having read the other review I just added liquid as required until the mixture reached the correct consistency.
The scones rose well and were light however I have not given them 5 stars because I felt there was an over riding taste of baking power / bicarbonate of soda which was a shame.
By Stella Patterson
10 Apr 2020
Really loved these scones!!
09 Apr 2020
This recipe does NOT work! Don’t use 200ml of milk whatever you do. It made the sloppiest mess ever. I ended up having to put another 100g at least of flour & then the ratio of baking powder. The end result was ok luckily but I’ll definitely only be using a splash of milk or enough to make the dough next time rather than sticking to this recipe. The only bonus was I had nearly double the mixture, yum!