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Gluten free scone recipe

Published 6 November, 2006

These gluten free scones aren't just gluten free, they're egg free and dairy free too :-) We made 15 yesterday and there are 2 left. Admittedly, 3 scones went to friends, but the rest didn't. This gluten free food freak is mostly to blame.

But these gluten free scones are so easy to make, I'm sure there will be another batch ready soon. Here's how...

Gluten Free Scone Recipe

525g gluten free self-raising flour
3 teaspoons gluten free baking powder
Sea salt
80g dairy-free margarine
1 tablespoon caster sugar
325ml gluten free rice milk (you'd think all rice milk would be gluten free but's it's not. Rice Dream's cartons carry the warning that they may contain barley protein).
1 teaspoon xantham gum

Preheat the oven to 220C. Sift the gluten free flour, baking powder and a pinch of salt into a bowl. Rub the marg into the flour until it looks like fine breadcrumbs. Add the sugar. Add the rice milk and mix until the dough forms.

On the other hand, you can just stick it all into a blender - it's a reliable way to make good dough quickly.

Turn out onto a floured surface and knead if extra mixing required. Roll out to about 2 cm thick. Cut rounds with a cutter (about 5cm wide). Bake for 12-15 minutes.

Gluten free scones don't keep terribly well, so I recommend you eat them as fast as we did. A good way to perk them up on the second day is to cut one in half and place in the microwave for 15 seconds (we've tested and this is the best length of time).

We had our gluten free, egg free, dairy free scones with marg and jam. I'm sure you'll find other interesting ways to eat them!

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