Gluten, dairy, soya and egg free Scones. 

We love scones. They’re versatile, can be easily altered and a yummy afternoon treat. 

The recipe we have here is for a basic plain scone and can be easily altered to include various “fillings” such as cherries, dried fruit or cheese for a savoury alternative. I’ll add our alternatives at the end. 

The recipe yields 6 scones (using a 2.5 inch cutter) and takes about 30-40 minutes to fully prepare and bake. 


  • 350g Gluten Free self raising flour. (We like Doves Farm)
  • 1 teaspoon Baking Powder (ensure this is gluten free)
  • 85g Dairy free margarine, chopped (we find a lot of “baking blocks” are suitable) 
  • 2 tablespoons caster sugar for a sweet or plain scone. 
  • 1 teaspoon salt for a savoury scone. 
  • 175ml Dairy free milk. 
  • 1 teaspoon lemon juice (this is fine from a bottle) 
  • Dairy free milk to glaze. 

Optional extras 

  • 80g dried fruit such as raisins, 80g glacé cherries chopped small for a sweet scone. 
  • 80g Dairy free cheese grated. Plus 20g extra for sprinkling ontop. 
  • 2 teaspoons caster sugar sprinkled on top before baking will crystallise and give a nice appearance and crunch. 


  1. Preheat the oven to 200c and place an ungreased baking sheet into the centre of the oven. 
  2. Into a large bowl, sieve the flour and baking powder. Mix well. Add the magazine and using your hands rub together until the mixture resembles fine breadcrumbs. 
  3. Stir through the sugar/salt and any extras you want to add. 
  4. Make a well in the centre of the dry mixture, pour in the milk and lemon juice. Using a kitchen knife bring the mixture together until a dough is formed. 
  5. Use your hands to bring the dough together fully. Then tip the dough onto a floured surface and turn over 2-3 times to create a smoother dough. 
  6. Using your palms, flatten the dough to approximately 4cm thick. Use a floured straight edge cutter to cut out the scones. Set each one aside. Repeat until you’ve used all of the dough. 
  7. Brush lightly with milk and add any extras on top. Place, quickly, onto the hot baking tray and bake for 10-12 minutes. 
  8. They should be hollow when tapped underneath and be firm. Transfer to a wire rack to cool. These can be eaten warm or cold. They will keep in an airtight container for 4-5 days. 



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