For years I have been trying to perfect a recipe for gluten free scones. My daughter is coeliac and we often have guests to stay who are either coeliac or gluten intolerant. I am always keen to try & cater for our individual guests’ needs and I’m delighted to be able to share this recipe with you adapted from

10oz Gluten-Free Self-Raising Flour
2 level tsp Xanthan gum
4 tbsp caster sugar
4oz butter
4 tbsp dried fruit
2 eggs
4 fluid ounces of milk

Put the flour, xanthan gum, sugar & butter into a food processor and blitz until it resembles bread crumbs.
Add the eggs & mix quickly.
Stir in the dried fruit.
Slowly pour the milk in through the funnel pulsing in bursts so as not to overwork the mixture.

You may not need all the milk – just enough to bind the mixture together.

Roll out mixture onto a floured board until it is approximately 1″ thick and then cut with a cutter approximately 2 1/2″ wide. Brush each scone with egg wash and place in the top right Aga oven for approximately 10 minutes.

Best eaten straight from the oven with lashings of jam & clotted cream!

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