Gluten Free Scones

5 from 4 votes

Gluten Free Scones

This is a recipe that I worked on for a long time to make it perfect. These gluten free and vegan scones are deliciously light but robust enough to take vast layers of jam and clotted cream (I have a recipe for vegan clotted cream too). The perfect base for the perfect British Cream Tea.

Prep Time15

Cook Time25

Total Time40

Course: Tea Time

Cuisine: Vegan

Keyword: Cream Tea, Dairy Free, Easy, Gluten Free, Scones, Simple, Vegan

Servings: large scones

Calories: 393kcal

Author: Glutarama

Ingredients

360 g gluten free self raising flour
½ tsp salt
2 tbsp ground flaxseed
2 tbsp caster sugar
1 tsp psyllium husk powder (optional) (optional but helps structure)
130 g butter or butter alternative (I use Flora plant butter) (I use Flora plant butter in a block)
100 g dairy free vanilla yogurt
200 ml dairy free milk (I use soya milk)
2 tsp lemon juice (I use bottled lemon juice for ease)

To glaze

1 tsp dark brown sugar

Metric - US Customary

Instructions

First things first, measure out the liquid ingredients into a medium sized jug. Mix the milk, yogurt and lemon juice together and set aside. The lemon juice may thicken the consistency slightly.
Next preheat your oven to 190°C | 170°C fan | 375°F | Gas 5.
In a large bowl add all the dry ingredients; the flour, salt, sugar, flaxseed and psyllium husk powder. Using a whisk or a spoon stir to combine the dry ingredients.
Add your dairy free butter (I cut into small cubes to speed up this next process). Using your finger tips or a pastry cutter rub the fat into the dry ingredients until you have fine breadcrumbs.
Next you have to be brave, trust me, make a well in the middle of the crumbled dry ingredients and pour your jug of liquid in.
TOP TIP: don't feel the need to scrape every last bit of liquid out, we use the leftovers to glaze the tops of the scones.
Now with a spoon, or I prefer a silicone spatula, mix your wet and dry ingredients together until incorporated. Don't worry if you still see little blobs of butter, this is fine.
At this point you're going to think you've gone wrong and that the mixture is too wet to roll out to use a cutter. Leave the mixture for 5 mins while you make sure the kitchen work surface is clean and generously floured. You also have time to prep two baking sheets with grease proof paper or a silicone mat and dust lightly with flour.
The mixture will use this time to thicken by magic.
Tip the soft dough out onto your floured surface and using your silicone spatula or a palette knife gently pat the mixture into a rustic looking flat lump, about 3-4cm thick. The trick here is to not touch the dough.
Take the 7cm cutter of your choice (round or fluted) and dip it in the flour on your kitchen worksurface and give it a wiggle to lightly coat in flour. Now press the cutter into the lump of scone dough.
Your scone may need a little encouragement to release it from the cutter onto the baking sheet but try to touch it as little as possible. Repeat until you've cut out 6-7 scones shapes.
TOP TIP: if you're left with bits and pieces that can't be cut with a cutter, simply add all those bits back to the mixing bowl, give the offcuts a quick stir up and repeat the process to cut your last couple of scones. This way, you've still not touched the dough with your warm hands.
Now add 1 teaspoon of dark brown sugar to the jug that had the milk, yogurt and lemon juice in it. Using a pastry brush give it a jolly good stir until the sugar granules have dissolved. Use this caramel coloured glaze to brush the top of each scone.
Now pop into the oven for 25mins and make yourself a well deserved cup of tea (or clear the kitchen away!).
Once cooked and firm to the touch remove and allow to cool before serving with cream and jam. I actually love to eat these with just a tiny bit of warmth left in them.

Nutrition