My gluten free English Scones were born in the midst of planning a trip to England for Harry and Meghan's wedding. I figured that I needed to make my own, because I wouldn't be able to find gluten free English Scones while in England. Fortunately, I was wrong! Check out my post on the Bicester Hotel for more on what they offered:-) So it ends up that I have this awesome recipe to enjoy at home and I ate some delicious gluten free English Scones while on my trip. Whoop! Whoop!

My recipe for gluten free English Scones tastes almost identical to what I had in England. It is more like a biscuit than the sugary scones dripping with icing we find here in the States. The English usually don't put fruit or a lot of sugar in their scones, the sweetness comes from the jam they are served with. I love clotted cream with them as well. If you haven't had it before, think of a thick, creamy and almost sticky butter. I buy the Devon Cream Company clotted cream at Whole Foods, because I can't usually find it in my regular grocery store. You can also find it online through other stores.

Substitutions

I haven't tested these with dairy free alternatives yet. If you decide to give it a try- I'd suggest using dairy free buttery sticks or Crisco Butter Flavor Sticks and a dairy free cream alternative. The moisture to fat ratio will be different with the dairy free alternatives. Therefore, you will need to adjust the amount of cream and flour. Begin with the recipe below then add flour or cream depending if the batter is too wet or dry. I suggest a dairy free cream instead of dairy free milk because of the higher fat content. That will help to create a more flavorful scone. Please post pics and your thoughts in the comments below if you make substitutions!

Recipe

Gluten Free English Scones

Traditional English Scones made gluten free! Top with clotted cream and jam.

4.34 from 12 votes

Print Pin Rate

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 2" diameter scones

Calories: 273kcal

Ingredients

350 grams Gluten Free Flour Blend with xanthan gum - approximately 2 ¾ cups, I use Bob's Red Mill 1 to 1 Baking Flour
2 Tbsp sugar
2 teaspoon baking powder
½ teaspoon salt
6 tablespoon cold butter cut into cubes - (or dairy free buttery sticks)
¾ cup cold whole milk - (or dairy free cream alternative)
1 teaspoon vanilla
1 teaspoon lemon juice
1 beaten egg - to glaze (omit if needed)

Instructions

Preheat oven to 400 degrees. Place a baking sheet in the oven to heat up as well.
In a small bowl beat one egg and set aside.
In another small bowl add milk, vanilla and lemon juice. Set aside.
Mix flour, salt, baking powder & sugar in a bowl. Add cubed, cold butter and work with your hands until it resembles damp sand. Slowly add milk mixture until it all combines into a smooth ball of dough. If it is dry and crumbles, add a tablespoon of milk at a time until it comes together. If it is a little sticky, that is ok, it should smooth out with a dusting of flour.
Dust your work surface with a small amount of flour and roll your dough into a disk about and inch & a half thick if you want tall scones, or one inch thick if you want shorter scones. Using a 2” diameter cutter, cut out your scones and lay them on a sheet of parchment paper on top of a baking sheet. Reshape and roll out scraps of dough until all of the dough has been cut into scones. You should be able to cut out 7 tall scones or 8 shorter scones.
Brush egg wash on the tops of the scones. Pull the oven rack out with the hot baking sheet on it. Carefully place parchment paper onto the hot baking sheet. Then transfer scones one by one onto the parchment lined hot baking sheet. Push the rack back in the oven and close the door. Let bake for 15-20 minutes depending on how thick they are. If they start to brown more than you like, cover them loosely with a sheet of aluminum foil.
Serve warm with clotted cream and your favorite jam. Just heavenly, aren't they?

Notes

*I recommend weighing your flour instead of using measuring cups because there can be a lot of variation with how packed a cup may be with gluten free flour. If you must use cups, you may need to make adjustments to your mixture if it is too wet (add flour) or too dry (add milk).

Nutrition

Comments

4.34 from 12 votes (12 ratings without comment)