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Home Gluten-free scones

Gluten-free scones

Recipes Lunch Gluten-free

Scones are lovely for a high tea or a leisurely Sunday breakfast. Unfortunately, gluten-free scones aren't that common on menus at cafés or restaurants. Are they really that hard to make? Not at all! So if you can't find them out, at least you can make them at home. Serve them with a little sugar-free jam or a generous dollop of whipped coconut cream.

Recipe

Gluten-free scones

With this recipe you'll know it's time for a high tea! Making scones is just as easy as making cookies.

Course	Lunch
Kitchen	English
Servings	+/- 8 scones

Preparation time

Preparation time	25 min
Total	40 min

Equipment

Food processor
Baking tray
Parchment paper
Round cutter
Rolling pin

Ingredients

200 grams gluten-free oat flour
100 grams maizena
50 grams potato starch
250 ml plant-based milk
1 large egg
2 teaspoons baking powder
1 1/2 tablespoons maple syrup
1 teaspoon vanilla extract
juice of half a lemon

Gluten-free scones

Preheat the oven to 175°C
Combine the oat flour, maizena and potato starch in a food processor with the milk, egg, baking powder, maple syrup, vanilla extract and lemon juice. Mix until a nice dough forms, or knead it by hand.
The scones don't rise, so you need to cut them fairly thick, otherwise they'll turn out as thin as mine ;-). Roll the dough out to the desired thickness (I'd say about 5 cm) and cut scones using a round cutter.
Place the scones on a baking tray lined with parchment paper and bake for about 25 minutes.
Let them cool slightly, slice them open and serve with sugar-free jam or coconut cream. Enjoy!

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These gluten-free scones are wonderfully soft inside and easy to make. Make sure you roll the dough out thick enough, about 5 cm, so the scones stay nicely full and airy after baking.

Serve the scones warm with sugar-free jam or a spoonful of coconut cream. They're best the same day, but you can briefly warm them in the oven the next day.

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