Gluten free scones offer an excellent alternative for those avoiding gluten. This recipe makes classic scones that are delicately crumbly without being too dry. They’re a versatile treat for breakfast, afternoon tea, or an anytime snack.

Ingredients

• 1 packet (400g) Premium Self Raising Flour Mix.
• 5 tbsps. caster sugar.
• 3 tbsp. (75g) soft margarine.
• ¼ cup (60ml) chilled water.
• 1 cup (250ml) chilled cream.
• Rice flour for dusting.
• Light oil or milk for brushing.
• 1 cup (100g) sultanas (optional).

Method

1. Preheat your oven to 195°C (180°C fan forced).
2. In large bowl combine cream, water, sugar and margarine, gently stir together, add the SR flour and mix well until all ingredients are well incorporated, but do not over mix.
3. Dust your bench with rice flour, and turn your dough onto the floured surface, gently knead the dough until it comes together.
4. Roll the dough or just flatten with your hands and cut to size with scone or cookie cutter, arrange closely on a prepared baking tray, and brush each scone with a little light oil for a glossy finish.
5. Set to bake for 18 – 21 minutes.

For savoury scones leave out the sugar.

Quick tips for making scones

• Do Not Overwork the Dough: Mix the dough until it just comes together. Overworking the dough can lead to the development of gluten, making the scones tough rather than light and crumbly.
• Flour the Work Surface Sparingly: Use just enough flour to prevent sticking when rolling or patting out the dough. Excess flour can make the scones dry.
• Thickness Matters: Pat the dough out to an even thickness of about 1 to 1.5 inches. This ensures the scones have enough height and rise evenly during baking.
• Use a Sharp Cutter: Use a sharp, round cutter to cut out the scones. Press straight down without twisting; twisting the cutter can seal the edges, inhibiting the rise.Use a Sharp Cutter: Use a sharp, round cutter to cut out the scones. Press straight down without twisting; twisting the cutter can seal the edges, inhibiting the rise.
• Chill Before Baking: Placing the shaped scones in the refrigerator for about 15 minutes before baking can help solidify the fat, leading to better flakiness and rise.
• Brush the Tops: Brush the tops of the scones with milk or an egg wash before baking to give them a beautiful golden finish.
• Preheat the Oven: Ensure the oven is fully preheated to the correct temperature before baking to get a good rise and even browning.