Gluten Free Scones – a delicious recipe with rice flour, tapioca flour, baking powder, xanthan gum, salt, caster sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 250u00b0C/475u00b0F/Gas 9.
2
Sift all the dry ingredients into a large bowl and mix well. Rub in the butter. Add the sultanas and gently mix together.
3
Lightly whisk the eggs and natural yoghurt together.
4
Make a well in the centre of the dry ingredients and add the egg and yoghurt mixture. Mix to soft dough, adding a little more natural yoghurt if necessary.
5
Turn onto a rice-floured board and knead lightly, just enough to shape into a round. Roll out to about 2.5cm/1in thick and cut out rounds using a 5.5cm/21/4in cutter. Place on a rice-floured baking sheet and brush with a little egg wash.
6
Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.
7
Serve split in half with butter and jam.
661
kcal
Calories
31
g
Fat
79
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 275 g rice flour, 50 g tapioca flour, 2 teaspoons baking powder, 4 teaspoons xanthan gum, and more.
Yes, Gluten Free Scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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