Gluten Free English Scones
You don't need to be serving high tea to enjoy these gluten free English scones. They bake up so tall and light and can be served any time of day with jam, clotted cream, butter, or just plain!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 ½ cups (490 g) Kim's gluten free flour blend ((or any flour blend of your choice with xanthan gum added))
- 5 ⅔ tbsp (80 g) softened butter
- ¼ cup plus 2 tbsp (80 g) granulated sugar
- 3 large eggs
- 5 tsp baking powder
- 1 ½ cup (approx 250 ml) whole milk
- 1 egg beaten with any leftover milk
Instructions
- 1
In large bowl, measure flour and add sugar and baking powder. Whisk to combine.
- 2
Add butter and using either fork or hand, "rub" into flour mixture until mixture resembles fine breadcrumbs. Whisk 3 eggs in separate bowl and add to flour/butter mixture, stirring to combine (I used my hand for this process).
- 3
Pour half the milk into the dough and using a wooden spoon (or your hand), gently mix dough, turning and moving from the bottom to make sure all flour is incorporated. You may need more milk to form a wet, sticky dough. (I used about ¾ of the milk, but it will depend on your climate).
- 4
Sprinkle work surface with flour and dump dough out onto surface. Knead gently and briefly until a smooth dough forms. Pat dough into 1-inch thick round. Cut dough with biscuit (round) cutter about 2 inches in diameter (or larger if you prefer). Place scones on parchment-lined baking sheet 2 inches apart. Add 1 egg to any leftover milk and whisk to combine. Brush egg/milk mixture onto tops of scones. Let scones sit on baking sheet while you preheat the oven to 425° (this will allow the baking powder to begin activating).
- 5
Bake scones for about 10 minutes for 2-inch scones, 15-20 minutes for larger size. Don't over bake. They will double or even triple in height and be very lightly browned.
- 6
Serve with jam, clotted cream, butter, or simply plain. Enjoy!!