How To Make the Fluffiest Gluten Free Scones
Soft, tender, and beautifully risen, these gluten‑free scones prove that homemade baking can taste truly professional. With simple ingredients and a few smart techniques, you can create scones that are light, flavourful, and bakery‑worthy, all while keeping that comforting, made‑with‑love feel that makes home baking so special.
Ingredients
- 200 g Self-Raising Gluten Free Flour
- 50 g Cornflour cornflour is naturally gluten free, but I always like to buy one that specifically says gluten free on it, just in case😊
- 50 g Butter
- 1 Egg
- 70 ml Milk I used almond milk
- 50 g Caster Sugar
Instructions
- Preheat the oven to 200°C fan (220℃ oven).
- Mix the dry ingredients (self-raising flour, cornflour, and sugar) together in the mixing bowl.
- Add the butter to the dry ingredients and rub it in until the mixture resembles breadcrumbs. Mix in the egg until just combined. Then slowly pour in the milk, a little at a time, mixing gently to bring the dough together while avoiding a sticky texture.
- Dust a clean surface with flour. Using a rolling pin, roll the dough out until it is a thickness of approximately 3cm.
- Use a large cookie cutter (I used a heart-shaped one) to press into the dough and cut out the individual soon to be scones. Transfer the dough to a parchment-paper lined baking tray.
- Before popping the scones into the oven, give them a light egg wash. Then cook for 15 minutes. Enjoy!