Gluten-free fruit scones recipe
These gluten-free fruit scones are studded with sweet sultanas. Topped with a sprinkle of demerara sugar and serve with a generous spoonful of jam and clotted cream. These scones are the perfect mid-afternoon treat.
See method- Makes 9
- 10 mins to prepare and 15 mins to cook
- 292 calories / serving
- Freezable
- Gluten-free
- Vegetarian
Ingredients
- 400g gluten-free self-raising flour plus extra for dusting
- 75g unsalted butter, diced
- 3 tbsp demerara sugar
- 100g sultanas
- 1 large egg
- 175ml milk
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1230kJ 292.0kcal
- Fat
- 8g
- Saturates
- 5g
- Salt
- 0.5g
- Sugars
- 14g
of the Reference intake
Carbohydrate 49.9gProtein 4.1gFibre 0.4g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Preheat the oven to gas 7, 220°C, fan 200° C, and line a baking sheet with nonstick baking paper.
- Put the flour in a mixing bowl and use the tips of your fingers to rub in the diced butter until incorporated. Stir through 2 tbsp sugar and the sultanas.
- Beat the egg in a jug and whisk in the milk. Make a well in the centre of the flour mix and add enough of the milk mixture to make a dough. Set the remaining milk mixture aside.
- Lightly dust a clean worktop with flour. Gently roll out the dough to about 3cm thick, then stamp out rounds with a 7cm cutter. Transfer to the prepared tray; repeat to make 9 scones.
- Brush the tops with the remaining milk mixture and sprinkle with the remaining demerara sugar. Bake for 14-16 mins, or until golden. Transfer to a wire rack to cool a little before serving. The scones are best eaten the day they are made, but will keep for up to 3 days in an airtight container.
- See more Scone recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
