Best Gluten Free Scone Recipe with Buttermilk
The BEST Gluten Free Scone Recipe will make scones which are soft, moist and fluffy AND stay fresh. Moistened with buttermilk, this recipe takes the gluten free scone to a better level...
Servings: 10
Calories per serving: 226.4kcal
Key equipment
- Oven
- baking trays
- baking paper
- Kitchen scales
- measuring spoons
- Mixing bowls
- mixing spoon/spatula
- flat-bladed knife
- Rolling Pin
- round cookie cutter
- pastry brush
- wire rack
Ingredients
- 320 g plain gluten free flour blend GFA Rice Free Blend B see NOTES
- 2 tsp xanthan gum
- pinch fine sea salt
- 50 g ground almonds
- 1 tbsp GF baking powder
- 2 tsp bicarbonate of soda
- 90 g unsalted butter cold and cubed
- 30 g caster sugar
- 1 large egg beaten - UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 284 ml buttermilk 1 pot UK
- a beaten egg mixed with a little milk for glazing
Instructions
- Preheat the oven to 200 C/400 F/Gas 6. Line a couple of baking trays with baking paper and set aside.
- Weigh and mix together the flour, xanthan gum, salt, almonds, baking powder, and bicarbonate of soda until well-blended (I weigh mine into an airtight container and shake vigorously).
- In a large bowl, rub the cold butter into the flour mixture until it resembles fine breadcrumbs.
- Add the sugar and stir through.
- Make a well in the centre and add the beaten egg and buttermilk.
- Using a flat-bladed knife, mix the wet ingredients into the dry, until it clumps together. Continue to mix until it comes together as a very sticky dough. If it looks like the dough is too dry, then add a little milk.
- Lay a large piece of baking paper on the work surface and sprinkle liberally with gluten free flour/tapioca starch.
- Flour your hands well and gently bring the dough together. It should be quite wet.
- Tip the dough out onto the floured baking paper, sprinkle a little more flour on the top and lay a further piece of baking paper over.
- Gently roll out the dough between the paper to a depth of about 4 cm.
- Use a round/fluted cookie cutter (I used a large one 3 inches/7 cm) to cut rounds from the dough and carefully transfer to the lined baking sheets.
- Bring any remaining dough gently together (trying not to over-work) and repeat the rolling and cutting process, until all the dough has been used and transferred to the baking sheets.
- Beat an additional egg with a little milk and brush the top of each scone with the egg-wash to glaze.
- Bake in the oven for 15 to 18 minutes, until well-risen, firm and golden.
- Remove from the oven and transfer to a wire rack to cool.
- Eat warm or cold, with butter and/or jam and/or cream. Store the scones in an airtight container for 2 to 3 days if necessary. If it is very hot, store in the fridge after a day and 'refresh' in the microwave for a few seconds.
Notes
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants. Gluten Free Alchemist Rice Free Flour Blend B can be found on the GFA Flours & Flour Blending Page. If using an alternative flour (particularly one which is rice-based), the texture may be drier and the mix may require a little more liquid.
Nutrition
Calories: 226.4kcal | Carbohydrates: 27g | Protein: 5.6g | Fat: 12.2g | Saturated Fat: 5.5g | Cholesterol: 41.1mg | Sodium: 308.1mg | Potassium: 166.4mg | Fiber: 3.9g | Sugar: 5.5g | Vitamin A: 298.8IU | Calcium: 118.9mg | Iron: 1.4mg
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