Details page sections
- Ingredients
- Method
Ingredients
- 3 cups gluten free self-raising flour (420g)
- 2 Tbsp Chelsea White Sugar
- 1 cup soda water (250ml)
- 3/4 cup cream or buttermilk (190ml)
- butter, jam and cream or ricotta, to serve (optional)
Additional tips
- Scones are best eaten fresh on the day they’re made.
- Leftovers freeze well - seal in an airtight bag, then defrost and reheat in oven to warm through before serving.
Reviews
16
What did you think of this recipe?
Velia
I love this recipe! I make it with both gluten free and plain flour and both are amazing. The dough is quite sticky so once kneaded I just cut into irregular shapes and arrange them on my slice tray and brush with egg wash before baking.
5
Keith
Super sticky dough but they came out like gorgeous little dinner rolls. Very light compared to a traditional (non GF) scone. Will use this again.
4
Velia
Best scone recipe if you like a light and fluffy one! I've tried it with both gluten free and regular flour and both were amazing.
5
Mandy
Made these today. Were very light but I felt like something was missing, taste wise.
3
Cheryl
Just made this. The dough was so wet it was like paste. Couldn't kneed it and it stuck to the bench- which had been dusted with flour
1
Kay
Made this yesterday. My coeliac son has never liked scones and loved these, Making another batch tonight for dessert!
4
Method
Preheat oven to 220ºC bake / 200ºC fan bake. Line a baking tray with baking paper.
Sift flour into bowl. Make a well in the centre and add sugar, soda water and cream or buttermilk. Mix with a metal spoon until mixture begins to hold together. Do not over mix. The dough should be soft and a little sticky.
Turn dough onto a lightly floured surface and knead gently for 30 seconds. Pat out with hands to about 2cm thickness. Use a 5cm (approx.) round cutter to cut out scones.
Place scones close together on prepared tray (placing them close together helps to make the sides nice and soft). Bake for 12 - 15 minutes, or until golden brown on top. They should sound hollow when tapped.
Leave to cool a little before serving, then enjoy with butter, jam and cream or ricotta, if desired.
Additional tips
- Scones are best eaten fresh on the day they’re made.
- Leftovers freeze well - seal in an airtight bag, then defrost and reheat in oven to warm through before serving.
Reviews
16
What did you think of this recipe?
Velia
I love this recipe! I make it with both gluten free and plain flour and both are amazing. The dough is quite sticky so once kneaded I just cut into irregular shapes and arrange them on my slice tray and brush with egg wash before baking.
5
Keith
Super sticky dough but they came out like gorgeous little dinner rolls. Very light compared to a traditional (non GF) scone. Will use this again.
4
Velia
Best scone recipe if you like a light and fluffy one! I've tried it with both gluten free and regular flour and both were amazing.
5
Mandy
Made these today. Were very light but I felt like something was missing, taste wise.
3
Cheryl
Just made this. The dough was so wet it was like paste. Couldn't kneed it and it stuck to the bench- which had been dusted with flour
1
Kay
Made this yesterday. My coeliac son has never liked scones and loved these, Making another batch tonight for dessert!
4
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt