If you’ve been missing a good scone since going gluten-free, you aren’t alone. These Gluten-free Scones are fluffy, light, delicious and so incredibly easy to make.
Ever since we had such an amazing gluten-free result with the Biscuits in SkinnyAmerica, the team has been asking for a classic gluten-free Scones recipe. To tell you the truth, Mez and I were actually a little scared of trying to develop a really great GF Scone – so Hollywood stepped in!
I’m extremely impressed at how light and fluffy these scones are and I really love that we have these amazing gluten-free recipes for the ceoliacs in the Skinnymixers Community.
So far through our recipe testing for this recipe, all the gluten-free flours have worked (same with the non-gluten free flours!).
If you try a different brand of GF flour, please comment below as we’d love to hear about the results.
Feedback from the Recipe Development Team:
- “Wow, so good – if I got these in a cafe I would be back for more! Used Woolworths Free From SR – and caster sugar – love how light they are – made 9” – Marion Turner
- “We made these today, using normal SR flour (The Kind Harvest). Used a 7cm circle cutter, and ended up with 6 giant scones. 20 minutes cook time. Absolutely delicious!” – Carlie Guerin
- “Yummmmmm thank you these are amazing
used White Wings Gluten-free self raising yummm ” – Veronica Brookes
Why you’ll love these Gluten-free Scones
I wanted this recipe to be as close to a traditional scone, just without the gluten. The addition of the cornflour helps keep these Scones so light and fluffy (and not bricks!).
- you can use your Gluten-free Self Raising Flour of choice.
- Easy to make dairy-free by making your own buttermilk with dairy-free milk and also using dairy-free spread for butter.
- Quick to mix and bake in under 30 minutes.
- Freezer-friendly for when friends visit
- Perfect for jam and cream.
Tips for the perfect GF Scone
- Don’t overwork the dough: Handle it as little as possible once it comes together.
- Serving suggestion: Jam and whipped cream is the classic go-to option but they are equally as good with some butter and cheese.
- Freezing tip: Freeze them once cooled, then reheat in the oven or air fryer for a few minutes to freshen up.
Other Gluten-free Baking Recipes
- Guest Recipe: Mez’s Gluten-free Shortbread
- Guest Recipe: Mez’s Famous Christmas Pudding (gluten-free)
- Apple & Cinnamon Muffins – Easy Thermomix recipe
- Banana, Walnut & Date Loaf
Equipment
- scone cutter
- baking tray
Ingredients
- 40 g white sugar
- 300 g Gluten-free self raising flour - we used Orgran brand (or use 350g normal Self Raising Flour for gluten)
- 50 g cornflour - (omit if using normal gluten flour)
- ½ tsp salt
- 80-100 g butter chilled cubed - the more butter the fluffier the texture.
- 180 g buttermilk or 180 g milk with 1 tsp vinegar or lemon juice
- 1 egg
Instructions
- Preheat fan-forced oven to 200°C and line a baking tray with baking paper.
- Add sugar to mixer bowl and mix for 5 sec/speed 9/MC on.
- Add flours and salt. Mix for 5 sec/speed 5/MC on.
- Add butter and mix for 6 sec/speed 5/MC on.
- Add buttermilk and egg. Mix for 10 sec/speed 5/Mc on. Then knead for 10 sec/dough function/MC on.
- Turn dough onto floured mat gently bring together into 3cm thick slab.
- Cut with floured cutter place scones just touching on tray.
- Bake for 15-20 min until golden and firm.
- Serve warm with jam or thickened vanilla cream.