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.
- 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.
- Preheat the oven to 200c and place an ungreased baking sheet into the centre of the oven.
- 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.
- Stir through the sugar/salt and any extras you want to add.
- 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.
- 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.
- 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.
- Brush lightly with milk and add any extras on top. Place, quickly, onto the hot baking tray and bake for 10-12 minutes.
- 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.