An ideal treat for gluten-sensitive individuals seeking a delightful, easy-to-make pastry. Crafted with gluten-free self-raising flour, baking powder, sugar, xanthan gum, butter, milk, eggs, and optional raisins, these Mary Berry Fruit Scones demand 26 minutes and yield 12 servings.
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💗 Why This Recipe Gluten Free Fruit Scones Is A Crowd-pleaser:
- Gluten-Free Delight: Perfect for gluten-sensitive diets, using top-notch gluten-free flour.
- Effortless Prep: Quick and simple steps, ready in just 20 minutes.
- Mary Berry’s Touch: Trusted recipe ensures a delightful, fail-proof outcome.
- Versatile Treat: Enjoy with or without raisins for personalized scone preferences.
❓ What Is Mary Berry Gluten Free Fruit Scones Recipe?
Mary Berry Gluten Free Fruit Scones are delicious baked goods made from gluten free self-raising flour, baking powder, sugar, xanthan gum, butter, milk, eggs, and optional raisins. They have a light, crumbly texture and a sweet, fruity taste.
🧈 Mary Berry Gluten Free Fruit Scones Ingredients
- 350g (12.4oz) gluten free self-raising flour (I used FREEE by Dove’s Farm)
- 2 tsp gluten free baking powder
- 1 tbsp caster sugar
- 0.5 tsp xanthan gum
- 0.5 tsp fine salt
- 100g (3.5oz) unsalted butter
- 120ml (4 fl oz) semi-skimmed milk
- 2 medium eggs (plus 1 egg for glazing)
- Optional: 100g (3.5oz) raisins
🥧 How To Make Mary Berry Gluten Free Fruit Scones
- Preheat oven to 200C (fan) and line a baking tray with greaseproof paper.
- Mix the flour, baking powder, sugar, xanthan gum, and salt together in a big bowl.
- Add the butter to the bowl after cutting it into small cubes. With your hands, rub the butter into the flour mixture to make a dough that looks like breadcrumbs.
- If you want to make sweet scones, you can add the raisins to the mix.
- Slowly add the eggs and milk to the mixture, stirring to mix each time. Most likely, you’ll have to work with your hands again to make a nice, soft dough. Add a little more flour if it’s too sticky. If it’s dry and falling apart, add a little more milk.
- The dough should be rolled out until it is about 3 cm thick. You can use your hands or a rolling pin for this. When baked, scones don’t rise very much, so instead of making little thin disks, cut them pretty thick.
- Use a 6–8 cm cookie cutter to cut the dough into pieces. Before each use, dust the cutter with flour to keep it from sticking. Ten cakes should be made in the end.
- Put the scones on the greaseproof paper and use the extra egg to brush the tops with a little whipped egg.
- Do not open the oven door until the bread is golden and risen. You can eat it right away or let it cool down and freeze it for later use. To make it feel like a real English afternoon tea, serve with jam and whipped cream.
💭 Recipe Tips
- Use gluten free self-raising flour and xanthan gum for the right texture.
- Don’t overmix the dough to avoid tough scones.
- Ensure the butter is cold for a flaky texture.
- Adjust sugar and raisins to taste.
- Brush the scones with egg for a golden finish.
☕ What To Serve With Free Fruit Scones?
Enjoy with clotted cream and strawberry jam for a classic touch. Pair with tea or coffee for a delightful gluten-free treat.
🎚 How To Store Leftovers Free Fruit Scones?
- In The Fridge. Store Leftovers Free Fruit Scones in an airtight container at room temp for 2-3 days.
- In The Freezer. To freeze Leftovers Free Fruit Scones wrap well and store up to 3 months.
🥵 How To Reheat Leftovers Free Fruit Scones?
- Microwave: Wrap scones in a damp paper towel, microwave for 20-30 sec. Adjust time to avoid sogginess.
- Oven: Preheat to 325°F, wrap Leftovers Free Fruit Scones in foil, bake for 10 mins. Refreshes texture.
- Toaster Oven: Toast on low heat for 3-4 mins, ensuring they don’t dry out. Check frequently.
FAQs
How Do I Prevent Gluten-free Fruit Scones From Becoming Too Dense?
Use a light hand when mixing. Avoid overworking the dough knead gently to preserve a light texture.
Can I Add Other Fruits, Like Blueberries Or Cranberries, To This Recipe?
Yes, blueberries or cranberries work well ensure they’re not too moist to maintain the dough’s consistency.
Can I Use Coconut Oil Instead Of Butter For This Recipe?
Yes, you can substitute, but adjust for texture differences use chilled coconut oil for better results.
How Do I Avoid Overmixing The Dough While Incorporating The Ingredients?
Mix until ingredients are just combined use a gentle folding motion to prevent excessive gluten development, keeping the scones tender.
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Mary Berry Gluten Free Fruit Scones Nutrition Facts
Amount Per Serving
- Calories: 200
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 250mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 5g
- Protein: 3g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Gluten Free Fruit Scones
Description
An ideal treat for gluten-sensitive individuals seeking a delightful, easy-to-make pastry. Crafted with gluten-free self-raising flour, baking powder, sugar, xanthan gum, butter, milk, eggs, and optional raisins, these Mary Berry Fruit Scones demand 26 minutes and yield 12 servings.
Ingredients
Instructions
- Preheat oven to 200C (fan) and line a baking tray with greaseproof paper.
- Mix the flour, baking powder, sugar, xanthan gum, and salt together in a big bowl.
- Add the butter to the bowl after cutting it into small cubes. With your hands, rub the butter into the flour mixture to make a dough that looks like breadcrumbs.
- If you want to make sweet scones, you can add the raisins to the mix.
- Slowly add the eggs and milk to the mixture, stirring to mix each time. Most likely, you’ll have to work with your hands again to make a nice, soft dough. Add a little more flour if it’s too sticky. If it’s dry and falling apart, add a little more milk.
- The dough should be rolled out until it is about 3 cm thick. You can use your hands or a rolling pin for this. When baked, scones don’t rise very much, so instead of making little thin disks, cut them pretty thick.
- Use a 6–8 cm cookie cutter to cut the dough into pieces. Before each use, dust the cutter with flour to keep it from sticking. Ten cakes should be made in the end.
- Put the scones on the greaseproof paper and use the extra egg to brush the tops with a little whipped egg.
- Do not open the oven door until the bread is golden and risen. You can eat it right away or let it cool down and freeze it for later use. To make it feel like a real English afternoon tea, serve with jam and whipped cream.
Notes
- Use gluten free self-raising flour and xanthan gum for the right texture.
Don’t overmix the dough to avoid tough scones.
Ensure the butter is cold for a flaky texture.
Adjust sugar and raisins to taste.
Brush the scones with egg for a golden finish.