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Friday 12 October 2012

Gluten Free: Scones

Scones are a necessity for tea, but gluten free ones are often more suited as paperweights than food. These scones are as close as I can get to the ones my mum baked when I was a child, without the gluten. Clotted cream is not optional.

I'm not a fan of fruit in scones and had a rather disturbing discussion with a friend about scones containing mixed peel (*heaves*) and I decided to leave these ones plain, feel free to add fruit or chocolate chips as you wish. (Just promise me you won't add mixed peel…)

You'll need:
  • 220g plain gluten free flour mix
  • 1 tsp baking powder
  • 50g margerine
  • 50g caster sugar
  • 130ml milk
Make it!
  • Mix the flour and baking powder together with a whisk (it'll remove lumps and save you from having to sift it). 
  • Add the margarine and rub it in with your fingertips until it roughly resembles breadcrumbs.
  • Stir in the sugar and add the milk and mix well.
  • The mixture will be quite sticky, not a rollable dough, so shape it with oiled hands and pop it into a cake tin, or shape into rounds and bake at 180°C for about 25 minutes until the top is golden and springy.
  • Cut into six wedges while still warm, if baked as one. 
  • Leave to cool slightly before slicing.


  1. Fruit has no place in my scones.

  2. Is the margarine a necessity? I try to replace it with butter wherever I can but do accept that sometimes there is a place for margarine in baking!

    1. You can use butter. I just found that margarine gives a lighter scone. If it doubt, just slather the scone in copious amounts of butter instead!

  3. Anyone tried this with Pure? Then it could be dairy free too, not w clotted cream, obv. ..

    1. I haven't tried Pure but I've use Vitalite dairy free spread in this recipe with success, so I don't see why Pure wouldn't work too.


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