This Mary Berry Gluten-Free Scones recipe is prepared using gluten-free self-raising flour, gluten-free baking powder, xanthan gum, and butter (or Stork hard margarine if dairy-free). This delicious gluten-free scones recipe is perfect for a delightful afternoon treat that takes about 30 minutes to prepare and can serve up to 8 people.
Mary Berry Gluten Free Scones Ingredients
- 2 ½ cups of gluten-free self-raising flour (340 g)
- 1 tsp of gluten-free baking powder
- ¼ tsp of xanthan gum
- 2/3 cup minus 1 tsp of butter (85 g) or use Stork hard margarine if dairy-free
- 4 tbsp of caster sugar
- ¾ cup minus 1 tsp of milk (175 ml) or dairy-free milk if needed
- 3 tsp of lemon juice
- 1 ½ tsp of vanilla extract
- 1 egg, or use almond milk for brushing the tops if making vegan scones
How To Make Mary Berry Gluten Free Scones
- Prepare the oven: Preheat your oven to 220°C/200°C fan/425°F and line a baking sheet with parchment paper to prevent sticking.
- Mix the dry ingredients: Combine the gluten-free self-raising flour, gluten-free baking powder, and xanthan gum in a large mixing bowl. Add the butter or margarine along with the caster sugar, then rub the mixture with your fingers until it resembles fine breadcrumbs.
- Prepare the wet ingredients: Warm the milk slightly in a microwave or on the stove, then add the lemon juice and vanilla extract to it. Set aside the milk mixture to cool slightly while you prepare the rest of the ingredients.
- Heat the baking sheet: Place the lined baking sheet in the oven to heat up, ensuring it reaches the proper temperature for even baking of the scones.
- Combine wet and dry ingredients: Create a well in the center of the dry mixture, pour in the milk mixture, and mix gently to form a dough. Be careful not to overwork the dough to maintain the scones’ light texture.
- Shape the dough: Transfer the dough to a lightly floured surface and gently roll it out to a thickness of about 3.5–4.5 cm. Use a round cutter to cut out scones, then place them carefully on the heated baking sheet.
- Brush and bake: Brush the tops of the scones with the beaten egg or almond milk. Bake in the preheated oven for 12-15 minutes, or until the scones are golden on both the top and bottom. Serve warm with your preferred toppings, or allow them to cool completely before freezing for later use.
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Recipe Tips
- Cold Butter: Use chilled butter straight from the fridge to achieve a light and flaky texture in your scones.
- Gentle Mixing: Mix the dough gently to avoid overworking it, which can result in dense and tough scones.
- Rest the Dough: Let the dough rest for 10 minutes before cutting out the scones. This helps relax the gluten and makes the scones more tender.
- Uniform Size: Cut the scones into uniform sizes to ensure even baking, resulting in a consistent texture and appearance.
- Fresh Baking Powder: Ensure your baking powder is fresh. Old baking powder can lead to scones that don’t rise properly.
What To Serve With Gluten Free Scones
Serve your delightful gluten-free scones with clotted cream and lemon curd, honey and fig jam, whipped coconut cream with berries, nut butter, and sliced bananas, or mascarpone and fresh peaches.
You can also pair them with savory options like smoked salmon and cream cheese, or avocado and cherry tomatoes.
How To Store Leftovers Gluten-Free Scones
To Refrigerate: Place the scones in an airtight container and refrigerate them for up to three days. This will keep them fresh and prevent them from drying out. Ensure the container is properly sealed.
To Freeze: Wrap each scone individually in plastic wrap, then place them in a freezer-safe bag. Freeze for up to three months. Thaw them at room temperature before reheating for best results.
How To Reheat Leftovers Gluten-Free Scones
In The Oven: Preheat your oven to 180°C/350°F. Place the scones on a baking sheet and cover them with foil to prevent drying out. Heat for 10-12 minutes until warmed through; or bake uncovered for a slightly crispier texture.
In The Microwave: Place the scone on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds until warm; or use high power for 10-15 seconds for quicker results.
In The Air Fryer: Preheat the air fryer to 160°C/320°F. Place the scone in the basket and heat for 3-4 minutes until warmed through; or cook slightly longer for a crispier exterior.
Frequently Asked Questions
How do I know when the scones are done baking?
Check if the scones are done by looking for a golden color on both the top and bottom. Additionally, gently tap the bottom of a scone; it should sound hollow. If the scones meet these criteria, they are properly baked.
Can I make the dough ahead of time and bake it later?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours. When ready to bake, let the dough come to room temperature for about 15 minutes, then proceed with cutting and baking as instructed in the recipe.
What should I do if my scone dough is too sticky?
If your scone dough is too sticky, lightly dust your hands and the work surface with gluten-free flour. This will make the dough easier to handle and shape. Be cautious not to add too much flour, as it can make the scones dense and dry.
Mary Berry Gluten Free Scones Nutrition Facts
Amount Per Serving
- Calories: 250
- Total Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 40mg
- Sodium: 350mg
- Total Carbohydrates: 35g
- Dietary Fiber: 1g
- Sugars: 8g
- Protein: 3g
More Mary Berry Recipes:
- Mary Berry Gluten Free Victoria Sponge
- Mary Berry Lemon And Pistachio Cake
- Mary Berry Peppermint Slice
Mary Berry Gluten Free Scones
Description
This Mary Berry Gluten-Free Scones recipe is prepared using gluten-free self-raising flour, gluten-free baking powder, xanthan gum, and butter (or Stork hard margarine if dairy-free). This delicious gluten-free scones recipe is perfect for a delightful afternoon treat that takes about 30 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare the oven: Preheat your oven to 220°C/200°C fan/425°F and line a baking sheet with parchment paper to prevent sticking.
- Mix the dry ingredients: Combine the gluten-free self-raising flour, gluten-free baking powder, and xanthan gum in a large mixing bowl. Add the butter or margarine along with the caster sugar, then rub the mixture with your fingers until it resembles fine breadcrumbs.
- Prepare the wet ingredients: Warm the milk slightly in a microwave or on the stove, then add the lemon juice and vanilla extract to it. Set aside the milk mixture to cool slightly while you prepare the rest of the ingredients.
- Heat the baking sheet: Place the lined baking sheet in the oven to heat up, ensuring it reaches the proper temperature for even baking of the scones.
- Combine wet and dry ingredients: Create a well in the center of the dry mixture, pour in the milk mixture, and mix gently to form a dough. Be careful not to overwork the dough to maintain the scones’ light texture.
- Shape the dough: Transfer the dough to a lightly floured surface and gently roll it out to a thickness of about 3.5–4.5 cm. Use a round cutter to cut out scones, then place them carefully on the heated baking sheet.
- Brush and bake: Brush the tops of the scones with the beaten egg or almond milk. Bake in the preheated oven for 12-15 minutes, or until the scones are golden on both the top and bottom. Serve warm with your preferred toppings, or allow them to cool completely before freezing for later use.