Gluten Free Sultana Scones

Makes 12

These Scones are made with Rice Flour instead of traditional wheat flour, making them suitable for anyone following a gluten free diet. Perfect with a serving of clotted cream and jam, these scones are the classic centrepiece of afternoon tea. This recipe will make 12 good sized scones.

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan


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  1. Line a large baking tray with parchment and pre-heat the oven.
  2. Put the rice flour, baking powder and xanthan gum into a bowl and blend together well.
  3. Drizzle the oil and syrup over the flour and blend with a fork until the mixture resembles breadcrumbs.
  4. Stir in the sugar and sultanas.
  5. Squeeze the lemon juice into a jug and add water to reach 250ml of liquid.
  6. Pour the liquid into the bowl and stir to make a soft, spongy mass of dough.
  7. Spoon into 12 piles of dough on the prepared baking tray.
  8. Gently tease the piles of dough into circles and brush the tops with water.
  9. Bake for 25–28 minutes, until golden brown.


Large oven tray, parchment lined


200°C, Fan 180°C, 400°F, Gas 6

Cooking time

25-28 minutes
This is the first recipe that none of the family enjoyed and I had to end up throwing them away. They didn't taste at all like scones and had a strange spongy type texture. I did follow the recipe exactly but as this is the first time I have used rice flour in a cake recipe I am not sure whether this is the normal result. All the other recipes I have tried have been brilliant and delicious and can recommend but unfortunately, this isn't a recipe I would use again unless anyone can give me some tips about the results of using rice flour.
By Anne Bryant
13 Jun 2019

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