Gluten-free raspberry and buttermilk scones recipe
These gluten-free scones are made with fresh raspberries and creamy buttermilk. Ready in just 25 minutes, this quick and easy bake is the perfect for a picnic or afternoon tea.
See method- Makes 9
- 10 mins to prepare and 15 mins to cook
- 261 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
- 1 large egg, beaten
- 175ml buttermilk
- 100g raspberries, halved if large
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Shop ingredientsEach serving contains
- Energy
- 1100kJ 261.0kcal
- Fat
- 8g
- Saturates
- 5g
- Salt
- 0.5g
- Sugars
- 7g
of the Reference intake
Carbohydrate 42.8gProtein 3.8gFibre 0.5g
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 a pinch of salt.
- Mix half the beaten egg with the buttermilk in a jug. Make a well in the centre of the flour mix and add enough of the buttermilk mixture to make a soft dough.
- Gently knead in the raspberries, working quickly so they don’t fall apart too much. Lightly dust a clean worktop with flour. Gently shape the dough into a rough square about 3cm thick, then cut into 9 smaller squares. Transfer to the prepared tray.
- Brush the tops with the remaining beaten egg 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 eating. The scones are best eaten the day they are made, but will keep for up to 3 days in an airtight container.
- See more Scones 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.
