Gluten-free | Sugar-free | Dairy-free option
Makes: 6 scones
Course: Afternoon Tea | Treat | Dessert
Prep time: 20 minutes
Cook time: 14 - 16 minutes
This scones recipe pays homage to my great aunt Edna's recipe. These scones were famous within my family for their great taste and texture. The main difference between my method and hers is the absence of gluten. Even without the gluten, the scones don't lose that spark they have always had. You need to try out this recipe for yourself. Check out the video below to see how to make my delicious gluten-free scones!
The basics of this recipe have existed for a long time in my family. My Aunt Edna's scones were everything but healthy, it seemed. They were so delicious, but at what cost? They were filled with gluten, sugar and dairy, which is not good for your gut. I needed to figure out a way to keep all the good but get rid of the bad. I needed to turn these scones into a healthy treat. So I did. I found a way to remove all gluten and sugar and even made a dairy-free option, all without removing the deliciousness and crumbly texture of an excellent scone.
Although I'm not a coeliac, I am very gluten sensitive. I would often feel bloated and uncomfortable when I would consume gluten. This means I needed to make some serious changes to my diet. I found ways to make all of my favourite recipes gluten-free but keep them just as tasty and enjoyable as the originals. For my Aunt Edna's scones, I used gluten-free flour. I also removed the addition of sugar and even gave a dairy-free option by using coconut cream in place of cream. Traditional scones are somewhat challenging to make because of the gluten content. If the dough has gluten in it, you can very quickly over-knead the mixture, resulting in a very tough scone. Because my recipe has no gluten in it, the scones are extremely easy to make, and you can be a lot more carefree—definitely, a great recipe to get the kids involved with.
- 250 g (8.8 oz) gluten-free self-raising flour + extra for rolling
- 1 tsp baking powder
- Pinch of Himalayan salt
- 40 g (1.4 oz) cold butter or hard coconut oil, diced
- 125 ml (4.4 fl oz) cream or coconut cream + extra for brushing
- 125 ml (4.2 fl oz) sparkling water
- Coconut yoghurt, butter or whipped cream
- My Sugar-free chia jam
- Preheat your oven to 220C (430F) with the metal shelf in the top ⅓ of the oven. Preheat a heavy flat baking sheet in the oven at the same time.
- Into a mixing bowl, add the flour, baking powder and salt. Rub in the butter or coconut oil with clean fingertips and then make a well in the centre of the ingredients.
- Pour the cream and sparkling water into the well, and then using a butter knife, cut through the ingredients till it starts to form a dough.
- Add enough flour to bring the mixture together to form a smooth, soft dough. If the dough is sticky, add a little more flour. If it is crumbly, add a tablespoon of sparkling water at a time until the dough is smooth.
- Lightly flour a clean bench and then turn the dough onto the bench and carefully create a round. Roll the dough out gently with a rolling pin until it is about 10 cm or 2 inches thick.
- Cut out at least six even-sized scones using a round cookie cutter dusted in flour or a sharp knife. When making the scones, it's a good idea to dust the cutter each time you cut out a shape to prevent the scone from sticking to the cutter. Another tip: when you cut the scone, snap it straight up and down and avoid twisting the cutter, which will inhibit the scone's rise.
- Lightly dust the hot baking sheet with a bit of flour and place the scones onto the sheet, leaving space between them for rising. Brush the tops lightly with cream or coconut cream and bake the scones in the oven for 14-16 minutes or until golden. The scones are ready when you can naturally break them in half, and the inside is cooked and tender.
- Serve HOT with whipped cream, butter or coconut yoghurt and sugar-free chia jam.