How to make: gluten-free scones

A must-have for afternoon tea with friends

MAKES 8-10


250g gluten-free self-raising flour
1 tsp baking powder
50g unsalted butter
Grated rind of 1 lemon
50g caster sugar
1 egg
15ml milk


Preheat the oven to 220°C (425°F Gas mark 7).

Sift the flour and baking powder into a bowl and rub in the butter using your fingertips, until the mixture resembles fine breadcrumbs.

Stir in the lemon rind and sugar.

Whisk together the egg and milk and pour this into the flour mixture, bring the mixture together to a soft dough.

Using an ice-cream scoop, scoop 8-10 rounds of the mixture onto a baking sheet.

Bake for 12-15 minutes until risen and golden. Leave to cool on a rack before serving with cream and jam. This-month's-recipes-gluten-free-scones-2

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