Top these delicious gluten-free scones with a rich, creamy clotted cream and strawberry or raspberry jam for the perfect afternoon tea treat.
Gluten-free scones are perfect for a cream tea. Easy to make, this recipe will produce eight scones – and only requires 15 minutes to prepare, and another 15 minutes to cook. We’ve used cream fraiche, milk and eggs to help bind the gluten-free flour and gluten-free baking powder together. While these gluten-scones may not rise quite as much as scones made with regular flour, the flavour and texture will be just as good.
Ingredients
- 250g gluten free flour
- 1tsp gluten free baking powder
- 3tbsp crème fraiche
- 100ml cream
- 1 egg, beaten
- 75-100ml milk
- 1tbsp sugar to top
- Whipped cream and jam, to serve
Method
Preheat the oven to 220°C/Gas 7. In a large bowl, mix together the flour and baking powder. In a jug, measure out the crème fraiche, cream and milk and whisk in the egg. Pour the wet mixture into the dry and mix until it comes to a soft dough.
Place on a well-floured surface and shape to a circle of about 5cm/2inches thickness. Cut out 8-10 rounds or cut into squares and place on a baking sheet. Brush the top with milk and sprinkle with sugar, bake in the hot oven for 10-15mins until golden brown and cooked through.
Remove and allow to cool slightly before serving with cream and jam.
Top tip for making gluten-free scones
It can be tricky to roll out mixtures made from gluten-free flour as they can be crumbly, so an alternate method for portioning your scones is to use an ice-cream scoop. Just brush a little egg over the top and sprinkle with sugar when on the baking tray.
Make these ahead of time and pop into the oven to warm up before serving. The scones can also be wrapped in a freezer bag and frozen for up to one month. Allow the scones to defrost for a few hours and then refresh them in a hot oven before serving.
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