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A close up side on view of a gluten free scone filled with jam and cream. The scone sits on a white ceramic plate against a white backdrop

Gluten free scones

Nut free, FODMAP friendly option, egg free
Makes 6-7 large scones
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Prep Time 1 hour
Cook Time 35 minutes
Course Dessert
Servings 6 large scones

Ingredients
  

For the scones:

  • 125-150 g unsalted butter cold (see notes)
  • 1 cup (160g) fine white rice flour
  • 1 1/4 cup + 1/2 tablespoon (160g) tapioca flour
  • 75 g caster sugar
  • 10 g psyllium husk powder
  • 3 teaspoons (15g) baking powder
  • 3/4 teaspoon xanthan gum
  • 1/4 - 1/2 teaspoon fine salt
  • 150-200 g full cream sour cream or thick yoghurt (see notes)
  • 1/4 cup + (60ml+) milk of choice, only if absolutely necessary

For the ‘egg’ wash:

  • 1/2 tablespoon (10ml) milk of choice
  • 1 teaspoon (5g) maple syrup

Instructions
 

To make the dough:

  • Begin by freezing the butter for 10 minutes to make it easier to grate.
  • Combine all the dry ingredients in a large mixing bowl.
  • Grate the butter on the largest hole size of your grater. Gently spread it out and return it to the freezer for 10-20 minutes. Freeze for 10 in winter or a cold kitchen and 20 in summer or in a hot kitchen.
  • When the butter is ready, add the cream to the flour mix and stir to combine. The dough should be shaggy with some wet spots and some dry spots. If necessary, add 1 tablespoon of milk at a time to achieve a dough that is about 90% moistened and 10% small dry spots. A wet dough creates a dense and oily scone, so it's critically important not to add too much liquid.
  • A handful at a time, incorporate the butter into the dough. Use a light touch and try to evenly disperse the butter chunks throughout the dough without breaking them down too much. Repeat until you have incorporated all the butter. The dough should just come together in a rectangle when you press it. You should be wondering if it might just need an extra tablespoon of milk. As soon as it comes together - hands off the milk. If you are really unable to get it to stick to itself, add a tablespoon of milk at a time until it just comes together. Cover and place the dough into the fridge for 30 minutes.

To laminate the dough:

  • Flour a piece of baking paper with tapioca flour. Set down the rectangle of dough and flour the top lightly. Use a rolling pin to roll the dough out into a long rectangle that is roughly 30cm long and 15-20cm wide.
  • Take the top third of the dough, pick it up and fold it back onto the middle of the dough. Dust it off for excess flour. Now, take the bottom third of the dough and fold it up onto the middle of the dough. Press it down gently to secure. This is called a business letter fold.
  • Pick up the dough and flour the baking paper. Turn the dough so that the skinny side of the rectangle faces upwards. Roll the dough out again, dust it off, and fold it up in the same way as above.
  • For our final fold, we’re doing something a bit different. Roll the dough out and flip it over. The underside will be lumpy and bumpy – that’s fine. Dust off the excess flour, then use 1-2 teaspoons of milk to moisten the dough just very lightly. This will help our laminated scones hold together. Fold the dough in a business letter fold as you did previously, then place it back into the bowl, covered, and into the fridge for 15-20 minutes. Preheat the oven to 200c or 400F.

To cut the scones:

  • Remove the dough from the fridge and place it on a floured piece of baking paper. Use a rolling pin to roll the dough out to a rectangle about 7cm tall. The scones don’t grow too much in the oven, so you need the dough to be tall now for a tall scone.
  • Use a cutter or a sharp, non-serrated knife to cut the scones into 6-7 large scones. Place the scones into a 24cm cake tin and into the freezer for 10-20 minutes, weather dependent.

To bake the scones:

  • Retrieve the scones from the freezer and place them on a heavy baking tray. This will stop the bottoms of the scones from burning. Ensure your oven has had plenty of time to preheat and is nice and hot.
  • Lightly brush the scones with the ‘egg’ wash, and place into the oven for 15-20 minutes. Check on the scones – if the tops are getting dark, it’s time to cover them. Very gently tent a piece of baking paper over the scones without touching them. Turn the oven down to 180C/356F and bake for 10-20 more minutes or until the scones are cooked through.
  • Remove from the oven and set the scones on a wire baking rack. These scones are best eaten on the day of baking with cream (lactose free, if need be) and jam. Leftovers store well in an airtight container and are best reheated with steam (in the microwave or in an oven with a small tin of boiling water).

Notes

  • Cold butter is critical to flaky scone success. If it's hot weather, I recommend extending the refrigeration and resting times considerably.
  • These scones work with 125-150g butter, so you can experiment with what works for you. If you are having trouble with lots of butter seeping out of the scones, try using 125g. 
  • You can also experiment with adding more or less cream (150-200g) according to your preferences. Add a little extra milk where necessary to the batch with 150g. 
  • Salt adds flavour to scones, which is why I have added it here. I like to add 1/2 teaspoon, but I am a salt fiend. Add whichever amount you are comfortable with. 
  • Every batch of flour will need a varying level of hydration. You want to ensure the dough is hydrated but not wet. It should just come together - think of puff pastry. You want to use the minimum amount of liquid for a flaky and tender scone. 
  • The notes in the post are long, but I have included all my tips and tricks for getting the perfect gluten free scone. 
Keyword gluten free, gluten free scones, gluten free scones with rice flour, gluten free scones with yoghurt, scones with rice flour
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