Name: Gluten Free Scones
Prep time: 10 min
Cook time: 30 min
Yield: 8–10 scones
Ingredients: 300 g Wild Sourdough Gluten Free 1:1 All-Purpose Baking Flour; 15 g (3 tsp) gluten-free double-acting baking powder; 30–50 g raw sugar, rapadura or coconut sugar, optional; 5 g (1 tsp) fine sea salt, or reduce to ½ tsp; 15–20 g (approximately 3 tsp) mixed spice or speculaas spice; Zest of 1 lemon, optional; 75 g cold vegan butter or coconut butter; 80–85 g cold plant-based milk; 150 g cold sparkling mineral water, soda water or lemonade; 150 g cold full-fat sour cream or whipping cream; 150 g cold sparkling mineral water, soda water or lemonade; 150 g mixed dried fruit; 50 g dried cherries or cranberries; 30–50 g slivered pistachios, optional; Superfine rice flour, for dusting; Milk or plant-based milk, for brushing

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PrepAbout 10 minutes

Bake20–30 minutes

Oven200°C fan-forced

Makes8–10 scones

Ingredients

Dry ingredients

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

Vegan option

75 g cold vegan butter or coconut butter
80–85 g cold plant-based milk
150 g cold sparkling mineral water, soda water or lemonade

Dairy option

150 g cold full-fat sour cream or whipping cream
150 g cold sparkling mineral water, soda water or lemonade

Fruit and nuts

150 g mixed dried fruit
50 g dried cherries or cranberries
30–50 g slivered pistachios, optional
Superfine rice flour, for dusting
Milk or plant-based milk, for brushing

Method

Preheat the oven to 220°C fan-forced.
Whisk all the dry ingredients together thoroughly in a large bowl.
For the vegan version, lightly rub in the cold vegan butter with your fingertips, or mix very briefly using a mixer. Do not overwork it.
Add the remaining wet ingredients for your chosen version, then mix gently by hand or machine until a rough, even dough forms. It should resemble a firm mousse or whipped cream.
Fold through the dried fruit and optional pistachios.
Lightly dust the bench with superfine rice flour. Turn out the dough and gently press or roll it to approximately 3 cm thick.
Cut the dough into squares with a metal dough scraper, or use a 3–4 cm round cutter or glass. Gently reshape the scraps for the final scone.
Place the scones on baking paper in a roasting pan or small baking tin, then lightly brush the tops with milk or plant-based milk.
Place the tray on the middle rack, immediately reduce the oven to 200°C fan-forced and bake for 20–25 minutes for smaller scones or up to 30 minutes for larger scones.
The scones are ready when golden brown and approximately 100°C internally. Serve warm.

Good to know

Make ahead or freeze

Chill or freeze the raw, shaped scones on baking paper in a sealed container. Thaw completely, preferably overnight in the refrigerator, lightly mist with water and bake as directed.

To refresh

Warm a cooked scone in the microwave for 10–20 seconds before serving.

Plain scones

Omit the spice, sugar, lemon zest, dried fruit and pistachios for a neutral or savoury scone.

The flour for this recipe

These scones were developed for Wild Sourdough Gluten Free 1:1 All-Purpose Baking Flour.

Shop 1:1 flour

Original recipe by Yoke Mardewi of Wild Sourdough. Reproduced by Dough My God with permission. View the original recipe.

Method

Good to know

The flour for this recipe

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