Happy bank holiday! It’s VE day today (and also David Attenborough’s birthday) so I thought I’d share my scone recipe to bake for the occasion. Perfect with jam and clotted cream straight out of the oven with a cup of tea. I’m not going to start a debate on whether the jam or cream goes first, I’ve just gone with gut instinct and personal preference (but of course if the cream can be replaced by butter, you always butter your toast before adding jam… Say no more) Please feel free to put the jam on first, they will still taste delicious, that I can guarantee!
The recipe below makes between 6-8 scones depending on how tall/big you like them! I’ve added my measurements which made 7 scones. It’s a quick and easy recipe so you can start baking and have scones ready to scoff within half an hour. Just don’t forget to put the kettle on!
The recipe is low FODMAP without the sultanas. There’s lots of conflicting information on the FODMAP content of sultanas so I added just a small handful (I can personally tolerate a few). This is of course entirely up to you and dependent on your IBS triggers. You may also want to use butter instead of clotted cream if lactose is an issue, I personally take lactase enzymes to help digest dairy-heavy products.
Gluten Free Scones
- 300 g Gluten free self-raising flour
- 75 g Butter
- 35 g Caster sugar
- 160 ml milk (1 egg, then the rest made up with milk)
- 1 tsp Baking powder
- ½ tsp Xanthan gum
- 25 g Sultanas (optional)
- 1 Egg (for brushing)
- Preheat the oven to gas mark 6 or 200 degrees celsius.
- In a large bowl, add the flour, xanthan gum and baking powder and mix well. Add the butter and rub between your fingers to form breadcrumbs.
- Add the caster sugar and mix well.
- To form a dough, add the egg and milk and stir. (Add the sultanas at this point if you are using them).
- On a floured surface, roll (or pat) out the dough until it's approximately 3 cm thick.
- Use a 6 cm cutter and place the scones onto a baking tray (line with baking parchment if not non-stick)
- Brush with beaten egg and bake for 15 minutes or until golden.
- Serve with clotted cream and jam (in either order – your preference!) and enjoy!
I hope you enjoy my scone recipe, I have baked scones many times and these were the most well-risen, dense but not crumbly, golden scones I’ve made. Let me know how yours turn out, I’d love to see pictures of you enjoying them at the VE celebrations later! Share your images with me on Instagram or let me know how they turned out in the comments below.
Happy scone baking,