Why You’ll Love This Gluten Free Scones Recipe
If you’re looking for a delightful treat that’s both gluten-free and delicious, you’re going to love this scone recipe.
These scones are incredibly easy to make and come together in no time. I adore how light and fluffy they turn out, making them perfect for breakfast or an afternoon snack.
Plus, they’re versatile—you can add your favorite mix-ins or enjoy them as they are. The delightful aroma filling your kitchen while they bake is simply irresistible.
Trust me; once you try these scones, you’ll be hooked and craving them again and again! Enjoy every bite!
Ingredients of Gluten Free Scones
When it comes to whipping up a batch of gluten-free scones, having the right ingredients on hand is key. These scones are so scrumptious that I might just eat a whole batch in one sitting—no judgment here.
So, let’s gather everything you’ll need to make these light and fluffy treats. The ingredients are simple and straightforward, so you won’t have to go on a scavenger hunt through the grocery store.
Here’s what you’ll need:
- 275 g rice flour
- 50 g tapioca flour
- 2 teaspoons baking powder
- 4 teaspoons xanthan gum
- 1 teaspoon salt
- 4 tablespoons caster sugar
- 110 g butter
- 110 g sultanas (or your favorite dried fruit)
- 2 eggs, preferably free-range
- 125 – 175 ml natural yoghurt
- 1 egg, beaten (for egg wash)
Now, a couple of things to take into account about these ingredients. First off, rice flour is the star of the show here, giving your scones that delightful texture.
Tapioca flour adds a bit of chewiness, which is just lovely. If you’ve never used xanthan gum before, it’s like magic for gluten-free baking—helping to bind everything together and giving your scones that fluffy rise.
And let’s not forget about the sultanas. They add a burst of sweetness, but feel free to swap them out for chocolate chips or nuts if you’re feeling adventurous.
Gluten-free baking can sometimes feel intimidating, but with these ingredients, you’re on your way to a deliciously satisfying treat.
Now, let’s roll up our sleeves and get baking!
How to Make Gluten Free Scones
Making gluten-free scones is a delightful process that’s easier than you might think. First things first, let’s get that oven preheating to 250°C (that’s 475°F for my friends across the pond) because we want those scones to bake up beautifully golden.
Now, grab a large bowl and sift together 275 g of rice flour, 50 g of tapioca flour, 2 teaspoons of baking powder, 4 teaspoons of xanthan gum, 1 teaspoon of salt, and 4 tablespoons of caster sugar. This is where the magic starts—sifting not only incorporates air into the mix but also guarantees that your dry ingredients are evenly distributed. After sifting, give it a good mix to combine everything.
Next, it’s time to rub in 110 g of butter until the mixture resembles breadcrumbs. Don’t worry if your hands get a bit messy; it’s part of the fun. Then, toss in 110 g of sultanas, or whatever dried fruit you fancy, and mix them in gently.
Now, in a separate bowl, lightly whisk together 2 eggs and 125 to 175 ml of natural yoghurt. The yoghurt helps to keep the scones moist and adds a lovely tang. Make a well in the center of the dry ingredients and pour in the egg-yoghurt mixture.
Now, here’s where you’ll need to get your hands a little sticky—mix everything together to form a soft dough. If it feels a bit too dry, don’t hesitate to add a splash more yoghurt.
Once your dough is ready, turn it out onto a rice-floured board and knead it lightly—just enough to shape it into a round. Roll it out to about 2.5 cm thick. If you’re feeling fancy, you can even use a rolling pin, but I often just use my hands because, let’s be honest, who wants to wash another dish?
Use a 5.5 cm cutter to cut out rounds and place them on a rice-floured baking sheet. Brush the tops with a little beaten egg for that golden finish before popping them into the oven. They should bake for about 10 minutes, or until they’re golden brown and your kitchen smells heavenly.
Once they’re out of the oven, let them cool on a wire rack. Serve them split in half with butter and jam, and watch how quickly they disappear—trust me, I’ve lost many a battle to these scones.
Gluten Free Scones Substitutions & Variations
While the traditional recipe for gluten-free scones is delightful, experimenting with substitutions and variations can take them to a whole new level.
I love swapping out rice flour for almond flour for a nutty flavor or using coconut yogurt instead of natural yogurt for a tropical twist. You can also add different fruits like blueberries or cranberries for a burst of sweetness.
If you’re in the mood for savory scones, try incorporating herbs like rosemary or cheese. Each variation opens up a world of delicious possibilities, making scones a versatile treat for any occasion!
Additional Tips & Notes
To guarantee your gluten-free scones turn out perfectly every time, it’s essential to measure your ingredients accurately. I recommend using a kitchen scale for this, as it secures consistency.
Keep your butter cold before mixing; it helps create that lovely flaky texture. If your dough feels too sticky, don’t hesitate to add a bit more rice flour.
I also find that letting the dough rest for a few minutes can improve texture. Finally, experiment with different add-ins like nuts or chocolate chips for a twist.
Enjoy these scones fresh, and don’t forget to serve them warm!