Gluten Free Scones

Gluten Free Scones

(Dairy-Free Option, Egg-Free Option, Gluten-Free)

These festive gluten-free scones are the perfect Christmas morning or afternoon tea treat, ideal for both expected and unexpected visitors. The dough can be prepared ahead of time and either chilled in the fridge or frozen raw and shaped, ready to bake when needed.

Light, fragrant, and not overly rich, they are a welcome antidote to heavier Christmas fare. Serve warm with butter or vegan butter, alongside sharp cheeses like cheddar, or creamy Brie or Camembert. For those with a sweet tooth, cherry jam is a standout pairing.

Authour: Yoke Mardewi

 

Prep Time

Cook Time

Total Time

Servings

3 hours 10 minutes

20 to 30 minutes

3 hours 40 minutes

8 to 10 scones

 

 

Ingredients

Dry Ingredients

(Must be whisked together thoroughly before adding wet ingredients)

  • 300 g Wild Sourdough Gluten-Free 1-to-1 Baking Flour
  • 15 g gluten-free double-acting baking powder (3 tsp)
  • 30 to 50 g raw sugar, rapadura, or coconut sugar (optional but recommended)
  • 5 g fine sea salt (1 tsp, can reduce to ½ tsp)
  • 15 to 20 g mixed spice or speculaas spice (approx. 3 tsp)
  • Zest of 1 lemon (optional)

 

Wet Ingredients Vegan Version

  • 75 g vegan butter, cold (coconut butter may be used)
  • 80 to 85 g vegan milk of choice, cold (amount may vary depending on milk used)
  • 150 g sparkling mineral water, cold (Soda water or lemonade may be substituted)

 

Wet Ingredients Dairy Version

  • 150 g full-cream sour cream or whipping cream, cold (Must be full fat, not low fat)
  • 150 g sparkling mineral water, cold (Soda water or lemonade may be substituted)

 

Dried Fruit and Add-Ins

  • 150 g mixed dried fruit
  • 50 g dried cherries or cranberries (natural, not artificially coloured)
  • 30 to 50 g slivered pistachios (optional, for festive colour)

 

Instructions

  1. Preheat the oven to 220°C (fan-forced).

  2. Whisk all dry ingredients together thoroughly in a large bowl.

  3. Add the cold butter and lightly rub in with fingertips or mix very briefly using a mixer.
     Do not overwork.

  4. Add the remaining wet ingredients, mixing gently by hand or machine just until a rough, homogeneous dough forms.

  5. The finished dough should resemble a solid mousse or whipped cream in texture.

  6. Lightly dust your bench with superfine rice flour.

  7. Turn the dough out and gently press or roll to about 3 cm (1 inch) thick.

  8. Cut into shapes using:

    • A metal dough scraper (squares), or

    • A 3 to 4 cm round cutter or glass

  9. Gather and gently re-shape scraps for the final runt scone.

  10. Brush the tops lightly with dairy milk or vegan milk.

  11. Place scones onto baking paper inside a roasting pan or small baking tin.

  12. Put the tray onto the middle rack of the oven.

  13. Reduce oven temperature to 200°C and bake for:

    • 20 to 25 minutes for smaller scones

    • Up to 30 minutes for larger scones

  14. Scones are ready when golden brown and the internal temperature reaches 100°C.

  15. Remove from oven and enjoy warm.

 

 

To Refresh

  • Microwave for 10 to 20 seconds before serving.

 

Make Ahead, Chill or Freeze

  • Freeze or chill raw, shaped scones on baking paper in a sealed container.
  • Thaw thoroughly or overnight in the fridge before baking.
  • Lightly mist with water and bake following the instructions above.

 

Variations

Plain Scones: Omit the spices, sugar, zest, and dried fruit for a classic savoury or neutral scone base.

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