Mary Berry Gluten Free Scones are made with full-fat milk, lemon juice, gluten-free self-raising flour, baking powder, xanthan gum, salt, unsalted butter, caster sugar, and optional sultanas. This easy Mary Berry Gluten Free Scones recipe creates a delicious treat that takes about 35 minutes to prepare and can serve up to 8 people.
Ingredients Needed
- 175ml/6fl oz full-fat milk (plus 1 tbsp for glazing) / ¾ cup full-fat milk
- 1 tsp lemon juice
- 350g/12oz gluten-free self-raising flour (plus extra for rolling out) / 3 cups gluten-free self-raising flour
- 1½ tsp baking powder
- ¼ tsp xanthan gum
- Pinch salt
- 100g/3½oz unsalted butter, chilled and diced / 7 tbsp unsalted butter, chilled and diced
- 50g/1¾oz caster sugar (plus extra for dusting) / ¼ cup caster sugar
- 50g/1¾oz sultanas (optional) / ⅓ cup sultanas (optional)
To serve:
- Strawberry jam
- Clotted cream
How To Make Gluten-Free Scones
- Preheat the oven: Preheat to 220°C/200°C Fan/Gas 7 (425°F). Line a baking sheet with baking paper.
- Prepare the milk: Whisk together the milk and lemon juice; set aside for 5 minutes to thicken.
- Sift dry ingredients: Sift the flour, baking powder, xanthan gum, and salt into a large mixing bowl.
- Incorporate butter: Add the butter and rub in until small flecks remain.
- Add sugar and sultanas: Stir in the sugar and sultanas (if using).
- Combine wet and dry ingredients: Make a well in the mixture, add the thickened milk, and mix gently with your hands until just combined.
- Shape the dough: Turn the dough onto a lightly floured surface and press out to about 3cm/1¼in thick (about 1 inch).
- Cut out scones: Use a 6cm/2½in cutter to stamp out rounds and place them on the baking sheet. Re-roll off-cuts and stamp out more scones.
- Bake the scones: Brush the tops with milk, sprinkle with sugar, and bake for about 12 minutes or until golden brown.
- Cool and serve: Cool on a wire rack. Serve split in half with jam and clotted cream.
Recipe Tips
- Use cold butter: Ensure your butter is very cold when adding it to the flour. This helps create a light and fluffy texture in the scones.
- Don’t overmix: When combining the wet and dry ingredients, mix gently. Overmixing can make the scones tough.
- Roll out gently: Press the dough to about 3cm thick without using too much flour. This keeps the scones from becoming dense.
- Brush with milk: Brushing the tops with milk before baking gives the scones a lovely golden color.
How To Store Leftovers?
- Refrigerate: First, let the leftover gluten-free scones cool until they reach room temperature. Then, place them in an airtight container and store them in the fridge for up to 2 days.
- Freeze: Allow the scones to cool completely, then wrap each scone tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. To serve, thaw them in the fridge overnight before enjoying them.
Nutrition Facts
Serving Size: 1 scone (based on 8 servings)
- Calories: 170
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 150mg
- Potassium: 80mg
- Total Carbohydrate: 25g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry No Bake Cheesecake
- Mary Berry Fruit Cake Loaf
- Mary Berry Smoked Salmon Roulade
- Mary Berry Turkey And Ham Pie
Mary Berry Gluten Free Scones
Description
Mary Berry Gluten Free Scones are made with full-fat milk, lemon juice, gluten-free self-raising flour, baking powder, xanthan gum, salt, unsalted butter, caster sugar, and optional sultanas. This easy Mary Berry Gluten Free Scones recipe creates a delicious treat that takes about 35 minutes to prepare and can serve up to 8 people.
Ingredients
To serve:
Instructions
- Preheat the oven: Preheat to 220°C/200°C Fan/Gas 7 (425°F). Line a baking sheet with baking paper.
- Prepare the milk: Whisk together the milk and lemon juice; set aside for 5 minutes to thicken.
- Sift dry ingredients: Sift the flour, baking powder, xanthan gum, and salt into a large mixing bowl.
- Incorporate butter: Add the butter and rub in until small flecks remain.
- Add sugar and sultanas: Stir in the sugar and sultanas (if using).
- Combine wet and dry ingredients: Make a well in the mixture, add the thickened milk, and mix gently with your hands until just combined.
- Shape the dough: Turn the dough onto a lightly floured surface and press out to about 3cm/1¼in thick (about 1 inch).
- Cut out scones: Use a 6cm/2½in cutter to stamp out rounds and place them on the baking sheet. Re-roll off-cuts and stamp out more scones.
- Bake the scones: Brush the tops with milk, sprinkle with sugar, and bake for about 12 minutes or until golden brown.
- Cool and serve: Cool on a wire rack. Serve split in half with jam and clotted cream.
Notes
- Use cold butter: Ensure your butter is very cold when adding it to the flour. This helps create a light and fluffy texture in the scones.
- Don’t overmix: When combining the wet and dry ingredients, mix gently. Overmixing can make the scones tough.
- Roll out gently: Press the dough to about 3cm thick without using too much flour. This keeps the scones from becoming dense.
- Brush with milk: Brushing the tops with milk before baking gives the scones a lovely golden color.
Mary Berry Gluten Free Scones