Here’s a simple recipe for gluten-free and dairy-free scones that everyone can enjoy, no matter their dietary needs. It’s one of the most popular recipes on my site, and once you try it, you’ll see why! Keep reading for all the details.
INGREDIENTS
- 350 g gluten-free self-raising flour (I used Doves)
- 1 tsp baking powder (ensure it’s gluten-free)
- 85 g hard margarine (such as Stork in the UK) or butter, chopped
- 2-3 tbsp sugar
- 85 g raisins (optional)
- 150 ml almond milk
- 25 ml soya cream (or substitute with 175 ml cow’s milk to replace both almond milk and soya cream)
- 1 tsp vanilla extract
- Squeeze of lemon juice (or bottled lemon juice)
- Milk or beaten egg for glazing (I used soya cream, which gives a lovely golden color)
INSTRUCTIONS
- Prepare the Dry Ingredients
- In a large bowl, mix the gluten-free flour and baking powder.
- Add the chopped margarine or butter and rub it in until the mixture resembles fine breadcrumbs.
- Stir in the sugar.
- Prepare the Wet Ingredients
- Heat the almond milk and soya cream in a microwave-safe jug for about 30 seconds, just until warm.
- Stir in the vanilla extract and lemon juice, then set aside.
- Preheat the Oven
- Preheat your oven to 220°C (200°C for a fan oven).
- Place ungreased baking trays in the oven to heat up – I recommend using two trays.
- Combine and Shape the Dough
- Make a well in the dry ingredients and pour in the milk mixture. Quickly combine the ingredients until the dough just comes together into a lump.
- Transfer the dough to a floured surface. Dredge it with a little more flour and gently fold it over 2-3 times to smooth it slightly. Avoid overworking the dough, as this keeps the scones light and fluffy.
- Cut the Scones
- Shape the dough into a round about 4 cm thick.
- Use a smooth-sided cutter to cut out scones, flouring the cutter between cuts.
- Gently bring the remaining dough back together into a circle and continue cutting without overworking it.
- Glaze and Bake
- Brush the tops of the scones with your choice of glaze—egg, milk, almond milk, or soya cream.
- Remove the hot baking trays from the oven and quickly arrange the scones on them.
- Return the trays to the oven and bake for 10 minutes, or until the scones are risen and golden.
Enjoy these warm, freshly baked scones with your favorite tea!
