Scones - Gluten Free

​A light and fluffy scone, best eaten on the day they are made.

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Prep Time: 30 mins Servings: 12
  • 3 cups Edmonds gluten free self raising flour

    1 tsp xanthan gum

    ½ tsp salt

    250ml cold lemonade (for sweet) or soda water (for savoury)

    250ml cold cream

    1 egg, beaten (optional)

  • 1. Preheat the oven to 200˚C.

  • 2. Sift the flour, xanthan gum and salt into a bowl, and mix with a whisk.

  • 3. Mix the lemonade or soda water and cream in a jug, pour over the dry ingredients and mix to a soft dough.

  • 4. Turn out onto a surface floured with gluten free flour and pat or roll out to 2cm thickness.

  • 5. Cut and place close together on a cold baking tray.

  • 6. Brush the tops with beaten egg if desired, then let stand for 10 minutes.

  • 7. Bake for 15 minutes or until golden brown. Place on a wire rack to cool, wrapped in a clean tea towel to keep them soft.

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