Scones - Gluten Free

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

30 mins
Prep Time
Scones - Gluten Free


  • 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 Meadow Fresh 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.

Add your review

Phil A

Awesome. I messed up and added the egg to the mixture. Mixture was a bit “wet” but I scooped tablespoons of mix onto a plate to dust with flour and make big balls. They puffed up double size when they cooked without going runny off the tray and were a delicious golden brown and moist. Made 14 scones. Best scones ever.


This is my favorite gluten free scone mixture! Next time I make the sweet scones, I'm going to try add dates