I’ve tried a couple of gluten free scone recipes and although they have turned out okay, okay is not what you want when you eat a scone. You want the “Mmmm” effect, the light and delicate taste that all scones have and this recipe delivers! I’ve made them a traditional fruit scone but of course you can leave out the mixed fruit and have a plain scone or add herbs for a savoury one.
Adding almond flour gives these scones a lovely texture and flavour and just that something extra 🙂
If you don’t have almond flour, you can just use all self raising gluten free flour but it’s worth getting the almond flour for a really lovely result.
300g gluten free self raising flour
100g almond flour
1 teaspoon xanthan gum
1 teaspoon baking powder
140g butter, cold and diced
50g mixed fruit (optional)
50g caster sugar (optional)
1 egg, made up to 200ml with milk
beaten egg to brush the tops
sugar to sprinkle on top (optional)
Preheat oven to 180C Fan or 200C, Gas 6. Line two baking sheets with parchment paper.
Put both flours, xanthan gum, baking powder into a bowl and mix.
Add the diced butter and mix till it resembles breadcrumbs. (You can use a food processor to do this if you want)
Add the fruit and the sugar and mix well.
Whisk the eggs and milk together and add to the dry ingredients. I held back some of the wet mixture at this stage so as not to get too wet a dough. You want the dough to hold together, not be too wet.
Turn the dough on a floured work top and squash it down with your hands. I made mine about 6/7cm high but you can leave it at 5cm if you prefer. Cut into rounds. I used a 5cm cutter.
Place them on the baking trays and brush the tops with the beaten egg and then if you want, sprinkle with a little sugar.
Bake in the preheated oven for 20 minutes. Check with a skewer to see if they are baked through.
Leave to cool on a wire rack and enjoy with your favourite additions.
Baking with love as always
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