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Made with my multipurpose flour blend…a ‘wholemeal’ version! When I was in Swindon last weekend I met a couple of lovely ladies from a local Coeliac UK support group and they were looking for a great scone recipe. I have been wanting to share this for a while, but was trying to perfect it as gluten-free and dairy-free. After experimenting again this morning, I am almost there with the perfect gluten and dairy free scone. I will give you what I did below in case you need to avoid gluten and dairy.
It is almost there…not quite as light as my gluten-free ones, but still rather lovely with a splodge of jam…or even plain as my kids like! So here it is…gluten free scones for the lovely ladies I met in Swindon…you know how you are, but I am afraid I have forgotten your names! I make little scones for the kids, 3cm in diameter and this recipe makes 12. If you want more ‘normal’ sized ones it will make 8 (5cm diameter). • 350 g self raising flour • 1 tsp baking powder check it is GF • 85 g butter or Stork if making dairy-free chopped • 2-3 tbsp sugar • 85 g raisins - optional • 175 ml milk or 150ml almond milk and 25ml soya cream • 1 tsp vanilla extract • Squeeze of lemon juice or jif type lemon • Milk or beaten egg to glaze I used soya cream which gave them a lovely golden colour Replace the filled trays in the oven quickly and leave to cook for 10 minutes while you make the tea!
They should be risen and golden when done. Buy my and make a more wholesome, tasty scone with . This is what a couple of my lovely Twitter followers said about this recipe… That’s a lovely scone recipe . Deeeeelicious, as my 3you would say! — Cate (@chaoscate) they turned out great. I forgot to egg wash them but they are still super tasty and don’t fall apart. Thank you I shared this recipe with: Nice!
I used to be the Queen of Scones before going gluten free, I keep experimenting and I must admit the structure and height of my scones do not match my previous gluten ones. They tend to fall apart a bit as well. I use almond milk and I think they are probably better with ordinary milk because of the protein.
Yours look delicious! Hi Vicki, Great video! Your scones look lovely light and fluffy, are they? I want to make scones to share with my gluten eating folks, I’m hoping your recipe will have them enjoying as much as gluten scones. I’d like to make cheese ones with your recipe, would I sub some of the butter and replace with grated cheddar cheese of just add in as an optional like if using raisins?
Hi Samantha, sorry for my delayed reply. They are pretty much the same as gluten containing scones I think…particularly if you can use butter. I wouldn’t call them light and fluffy but they are exactly like a scone! I don’t think your folks will tell the difference particularly if warm. If you want to make them with cheese then yes I would remove some of the butter otherwise they might be rather greasy! Let me know how you get on.
Welcome! Hi. I'm Vicki Montague, scientist and mum to 'Roo' (11) and 'Sunshine' (9). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life.
I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life.
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Day 3: RAW VEGAN BROWNIE RECIPE