I’ve been on a quest to find a recipe for delicious Gluten Free Scones for a while now. I want to bake (and eat) gluten free scones that are fluffy and actually rise in the oven! So after my husband stumbled across a recipe that takes a slightly different approach from traditional scone recipes, I thought I would give it a go. The end result was an amazing tasting scone, the BEST I’ve ever tasted, so I just had to share the recipe with you!
Now I need to be honest and tell you that despite a few attempts modifying the original recipe, I was unable to get these scones to rise in the oven. So I will continue my quest for the perfect GF scone recipe. If you have the great GF scone recipe, PLEASE share it with me?!
I also want to say, the original recipe that I’ve included here comes from Jamie Oliver’s website. I debated whether or not just directly link to the original recipe given the scones produced from this recipe turned out the best, of the modified versions I tested. But in the end, I found the author of the recipe, Jody Vassalo, didn’t include adequate details in her instructions, so I decided to re-write the recipe to share with you my interpretation of the recipe.
- 1 cup gluten free plain flour I used Orgran plain flour
- ¼ cup white rice four
- 2 tsp baking powder
- ¼ cup almond meals
- pinch of salt
- 60 ml thickened cream
- 125 ml full fat milk
- strawberry/raspberry jam to serve
- whipped cream, to serve
- ½ cup cold thickened/whipping cream (Make sure it's full fat)
Preheat oven to 220°C and line a baking tray with baking paper.
Stir together the flours, baking powder, almond meal and salt into a bowl and make a well in the centre. Combine the cream and milk in a seperate bowl/jug before pouring into the centre of the flour mixture. Then mix together using a metal or wooden spoon, until the dough just comes together.
Pat the dough into a rectangular shape on a lightly floured surface. Be careful not to overwork the dough and using a lightly floured round cutter approximately 5cm (2 inches) diameter cut rounds out of the dough.
Place the rounds onto the lined baking tray and lightly the brush the tops with milk before baking for 10 minutes, or until risen and golden. Cut in half whilst warm and serve with jam and whipped cream as desired.
Using a stand mixer fitted with the whisk attachment, beat the cream on medium speed until soft peaks form. Be careful not to overbeat the cream as it will become buttery. Refrigerate the cream until ready to serve with scones. Note: you can also use a hand held electric mixer.