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Gluten free fruit scones recipe

Gluten free fruit scones recipe

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  • Recipes
  • Dish type
  • Cake
  • Loaf cake
  • Fruit loaf

Who doesn't love a sweet scone?! I avoid eating wheat and gluten products so had a hunt around for a recipe and came across a few and modified one to come up with this very simple approach to a classic bake.

Dorset, England, UK

92 people made this

IngredientsMakes: 10 gluten free fruit scones

  • 250g Doves Farm® gluten free plain white flour
  • 1 teaspoon gluten free baking power
  • 50g salted butter
  • 30g golden caster sugar
  • 75g raisins
  • 1 medium egg
  • whole milk, as needed

MethodPrep:30min ›Cook:12min ›Ready in:42min

  1. Preheat the oven to 220 C / 200 C fan / Gas 7. Line a baking tray with baking parchment.
  2. Place flour and baking powder in a large mixing bowl. Cube the butter and mix in by hand using a rubbing technique between thumb and fingers, this will mix the flour, baking powder and integrate the butter to create a crumb textured mixture.
  3. Add the sugar and raisins and combine by hand using a similar technique as before, this will ensure a thorough mix.
  4. Break the egg in to the mixture, mix. At this point I used a knife (I've no idea why, it seemed the right thing to do). Add a small splash of milk and keep combining until you end up with a dough consistency ball.
  5. Roll the dough out to about a 2cm thickness, using a rolling pin on a lightly floured work surface, or sandwich the ball between two pieces of cling film and press down to an even thickness.
  6. Using a 6cm cutter, cut out the scones in the dough. Transfer to the prepared baking tray and brush with milk.
  7. Bake in the preheated oven for 12 minutes, or until risen and golden brown. Remove from the oven and allow to cool on a cooling rack before serving.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Well it's great that they don't have any gums (xantham gum in particular is bad for the gut flora - I hope the flour didn't have any added gums!) I used cassava flour, and buttermilk instead of whole milk and they were fine.-20 May 2018

They were very tasty but didn't rise. I fobbed them off as Welsh Cakes and everyone loved them! I served them with butter and strawberry jam.-30 Nov 2015


Preheat oven: 220°C, 425°F, Gas 7

  1. Line a baking tray with non-stick baking paper.
  2. Put the flours, fat, baking powder and xanthan gum into a bowl and mix until it resembles fine breadcrumbs. Then add the dried fruit and mix together.
  3. In a separate bowl mix the milk, yogurt and beaten eggs together then add to the dry ingredients.
  4. Cut the mixture together using a palette knife or any wide bladed knife, then finish off by compressing together with your hands. If the dough appears too dry then add a little more milk to moisten it. The finished dough should be soft but not sticky.
  5. Tip the scone dough onto a lightly rice floured surface, knead it gently until it is fairly smooth, then roll it out to 2.5cm-3cm (1-1¼") thick. The secret of well risen scones is to start off with a thickness no less than 2.5cm (1") thick.
  6. Cut out the scones using a cutter approximately 5cm (2") diameter. Place each one on the baking tray.
  7. The trimmings can be compressed together to make the final scone, just make sure that it's the same thickness as the other scones, even if it's not the same diameter.
  8. Brush the scone tops lightly with a little milk, dust with cinnamon if using, then bake in the oven for 11-12 minutes until risen further and golden brown. Remove from the oven and cool on a wire cooling rack.

These scones are really tasty straight from the oven while still hot, but also just as good cold. Without the addition of the xanthan gum they would be very crumbly, so don't forget to add it.

Best eaten within 48 hours of making, keep them in an airtight box in the fridge to maintain freshness. They also freeze very well in an airtight box lined with waxed paper.


Preheat the oven to 220°C/Fan 200°C/gas 7.

Lightly grease two baking sheets.

Measure the flour and baking powder into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and the dried fruit.

Break the egg into a measuring jug and beat, then make up to 150ml (¼ pint) with milk. Stir the egg and milk into the flour and mix to a soft but not sticky dough.

Turn out onto a lightly floured work surface, knead lightly and roll out to a 1cm (½in) thickness. Cut into rounds with a fluted 5cm (2in) cutter and place them on the prepared baking sheets. Brush the tops with a little milk.

Bake for about 10 minutes or until pale golden brown. Lift the scones onto a wire rack to cool.


  • 250g pumpkin, steamed and mashed
  • 1/2 cup gluten-free plain flour
  • 1 cup brown rice flour
  • 2 teaspoons baking powder
  • 1/4 cup fine polenta
  • 2 spring onions, sliced
  • good pinch of sea salt
  • 1/2 cup Greek style plain yoghurt
  • 60ml olive oil
  • 20g Parmesan, very finely grated
  • 1 tablespoon pumpkin seeds
  • cracked black pepper

Preheat oven to 220°C/440°F/gas 7 and line a baking tray with baking paper. Sift the flours and baking powder together, then stir in the pumpkin, polenta, spring onions and salt and make a well in the middle. Combine the yoghurt and olive oil, then pour it into the well and mix with a flat-bladed knife until the dough comes together. Pat the dough out on a lightly floured surface, sprinkle with the Parmesan, pumpkin seeds and pepper, then use a lightly floured knife to cut the dough into squares. Transfer the dough to the lined baking tray and bake for 15-20 minutes, or until risen and golden.

As I mentioned earlier, with shortages in the shops during the coronavirus pandemic, and also with many of us choosing not to go to the store if it can be avoided (my husband has COPD and so is in an &aposat risk&apos group), these gluten-free scones can provide an easy-to-make alternative to bread.

  • These scones keep well in an airtight container in the freezer for at least a month and can be defrosted quickly in the microwave if required.
  • Luxury scones can be made by replacing half milk with the same amount of plain, natural yogurt (this makes the scones even lighter and more tender). In the UK, I have recently discovered yogurt made from sheep&aposs milk which is particularly delicious in scones!
  • For fruit scones add 4 ounces (1/2 cup) sultanas to the dry ingredients before adding the liquid.
  • For cheese scones add 4 ounces (1/2 cup) grated cheddar cheese to the dry ingredients, reserving a small amount to sprinkle on the top of the scones before they go into the oven. If you do not want your cheese scones to be sweet, omit the sugar altogether, or cut down on the amount used according to taste. (These are delicious instead of a bread roll with what we call here in the UK, a &aposPloughman’s lunch&apos which normally comprises, rolls, cheese, chutney, a side salad and an apple or pear).
  • Why not roll out the cheese scone mixture to half thickness and use as a &aposcobbler&apos topping for savory mince dishes (instead of mashed potato on cottage pie or instead of pastry on a meat pie) or do the same thing with sweet scones on a fruit mixture? It is really delicious: Partly cook your filling first and add the cobbler topping to the hot mixture. For the savory dishes, sprinkle a little more cheese and bake for a further 20 to 30 minutes. For sweet dishes, brush with a little egg and milk and sprinkle some cinnamon and caster sugar mixed together�licious!

I will be adding more gluten-free recipes of my own in future articles.

If you love this recipe.

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The BEST Crispy Hash Browns (Restaurant-Style!)

Biscuits and scones and cookies

As you likely know, I’m from the U.S. and live in New York. To me, biscuits aren’t that distinct from scones. If you’re in England or Australia (as many of you are ?? friends!), when I say “biscuits” you aren’t entirely sure what I mean. That, or you just think I don’t know what, say, a chocolate chipper really is.

To clarify, to me, biscuits are small round pastries that are leavened with baking powder (Nigella explains it to our UK friends), baking soda (bicarbonate of soda to you, maybe?) or a combination. They’re typically quite flaky and puffy, thanks to the chemical leaveners but also to the chunks of cold fat that expand when they hit the heat of the oven.

Biscuits to you may very well be cookies. I adore cookies and have probably over 100 gluten free cookie recipes here on the blog. But to my ears, biscuits are not cookies.

Scones are very similar to biscuits in the U.S., but they tend to be a bit firmer and aren’t quite as layered and flaky as biscuits. They’re still a pastry, but they’re a bit drier than biscuits.

Gluten-Free Orange Cranberry Scones

Confession time…I look like a sloth right now. I’ve been wearing the same clothing for well over 24 hours and I cannot remember the last time I showered. Sorry if that was TMI, but I suppose this is just a reality of giving myself less than 2 weeks to design and publish an ecookbook.

I put off the design of the book until after the recipes were finished because I am not comfortable nor do I enjoy any kind of design. I appreciate the result, but the amount of time that goes into choosing a font, background, appropriate text etc…is enough to make your head spin. I have gone through at least 5 different design and cover attempts and I still don’t know if I’m happy with this one. If you’re interested in some of my draft covers, check out my Facebook Page. P.S. to everyone yesterday who gave me such helpful feedback, THANK YOU.

Speaking of Facebook thanks, you guys were the inspiration behind these scones. I was drawing a major scone blank so I asked you what you wanted to see, and Orange Cranberry Scones were the clear winner. Someone mentioned white chocolate too (you are awesome!) which we all know isn’t healthy but I felt a compulsive need to break the rules. If you don’t feel that need, feel free to omit.

Now that we’ve discussed the scones, I want to share a bit about my experience so far with building the ecookbook. As I mentioned last week, more concrete details on how to do everything will come AFTER it is published so for now you get my emotional musings.

Let’s start with the good. One of the biggest pros in writing the ecookbook is that I have become far more proficient in my food photography. When you have 10+ recipes to shoot in a week, you have to be on point. I have a couple pictures in there that I don’t LOVE but for the most part I’m proud of the work I produced. I have a much better understanding of light, props and colour palettes. Practice doesn’t make perfect but it certainly brings you closer!

Despite my dislike of book design, I have gotten MUCH better at it. InDesign (the adobe program I am using) is not the most intuitive but now that I’ve got the hang of it, it is much easier. A part of me wonders how the book would turn out if I had opened InDesign more than a month ago, but I guess I’ll never know…YOLO.

Out of necessity, I developed a gluten-free flour blend which has literally become a godsend.

Lastly, I haven’t had to worry about what I was going to eat for breakfast for the last two months.

Okay, let’s discuss the cons. I’m finding it hard to limit my words. There’s so much I want to say about each recipe, and while I plan to include some text, the point it that it’s a cookbook so the recipes need to take precedence.

In addition, blogging and Kewaza have had to be put on the back burner. Along with my social life. I’ve tried to manage some sort of balance, but the truth is that the cookbook has very much taken over my life. If only you could all see what I look like right now…snapchat friends, I apologize.

Figuring out things like ecommerce and taxes has been one steep learning curve and while I wish my hour long conversation with CRA could have been avoided, I’m happy to say I am slightly smarter as a result.

And lastly, I am SO over breakfast food. Breakfast for dinner is no longer a novelty. I honestly don’t want to look at another egg…

Lucky for you, that means you get scones today! I’m patting myself on the back for that horrific segue. Alright, its time to shower.

Gluten Free Scones

For some silly reason I was intimidated to bake scones from scratch. It didn’t help that my first attempt was a HUGE fail. The scones looked the part, but the consistency was too dense. The second time was the charm and I got the perfect texture and density. I couldn’t believe I actually did it! These would be perfect to have as part of your IBS breakfast recipes, high tea or dessert!

While making these delicious biscuit-like pastries I realized I had no idea where they came from. My guess was England but they actually originated in Scotland in the early 1500s. The popularity of taking tea did begin in England when Anna, Duchess of Bedford, wanted scones to accompany her daily afternoon tea. This is where “afternoon tea time” comes from and is still a tradition held today in Britain. Traditionally scones are eaten with clotted cream but my favorite way is with a not too sweet strawberry jam.

These gluten free scones were a hit even for our tea party guests who don’t follow the low FODMAP diet. I’m always happy to see when “normal” friends enjoy something I bake as I know it’s truly good. PS if you want to see a full post on all the fun that Katherine and I had planning our tea party check it out here.

Egg free fruit scone recipe

Until as recent as a couple of weeks ago I had never thought about what category a scone falls under. When I was creating my categories it got me thinking so I asked my sister who loves scones and she said she said she did not know and I should google, which I did. I will be sharing with you this egg free fruit scone recipe which I use a lot.

It seems that some say it is a cake and some say it is a type of bread, a quick bread that uses baking powder as a raising agent instead of yeast.

Whatever they are, they are a great accompaniment for traditional afternoon tea. Traditional scones are baked plain and served plain with some jam and clotted cream. These egg free scones are not only for people with egg allergies, they can be enjoyed by those who do not have allergies too. I hope that you will enjoy baking with this egg free fruit scone recipe.


  • 420 grams plain flour
  • 6 teaspoons baking powder
  • Pinch of salt
  • 55 grams butter
  • 40 grams caster sugar
  • 1 cup raisins (dried cranberries or sultanas)
  • 300 millilitres milk
  • Heat the oven to 220C/425F Lightly grease a baking sheet
  • Mix together the flour, baking powder and salt and rub in the butter
  • Stir in the sugar and raisins

Then the milk, to get a soft dough

Tip it on to a floured work surface and knead very lightly. Pat out to a round or use a rolling pin

Use a round cookie cutter to stamp out rounds and place on a baking tray.

Lightly knead together the rest of the dough and stamp out more scones to use it all up
Brush the tops of the scones with milk and sprinkle some demerera sugar if you want