Gluten-Free Scones with Quick Strawberry Jam and Clotted Cream

These Gluten-Free Scones are made with buttermilk and without xanthan gum but instead a delicious blend of alternative flours for depth of flavour. A perfect afternoon tea served with a quick strawberry jam set with chia seeds and thick clotted cream.

Side shot of a gluten-free scone filled with clotted cream and strawberry jam on a wire rack

There is nothing more indulgent than going for a proper afternoon tea. The kind you have in a fancy hotel with a proper tea menu, huge fluffy white scones, delicate cucumber sandwiches and mile high slices of sponge cake. I haven’t been for ages. Luke and I wanted to go as my last treat before Beau was born but then I was diagnosed with gestational diabetes so that plan was nixed. We should really put it back on the agenda now the newborn days are over. Celebrating the first few months of Beau’s life seems a pretty good reason to treat ourselves.

side shot of a stack of gluten-free scones

It’s the proper presentation of the scones which I find so alluring, perched atop the tier of sandwiches and patisserie, wrapped in clean white linen, waiting to be discovered. I always go for the scones first. If it’s a first class establishment then these scones will be warm, fresh from the oven and that is when they are at their absolute best. They must then be layered high with thick golden Cornish clotted cream and vibrant strawberry jam. Whether you slather your scone with the clotted cream or jam first will betray whether you are of the Cornish or Devonshire persuasion.

Overhead shot of a plate of strawberries, a napkin and gluten-free scones on a wire rack

The presence of scones will always elevate an occasion. A pot of tea shared with my mum is suddenly made into a fanciful affair by the inclusion of scones. We might as well be partaking our cream team with the Duchess of Bedford at Woburn Abbey. The proper china must come out, including the teapot, and I feel an unexplained need to set the table properly with a tablecloth and decant the jam and clotted cream into bowls rather than dipping our spoon into jars and tubs.

side shot of gluten-free scones on a wire rack

Yet scones also feel rather homely. They are definitely a comfort to bake. You don’t need an expensive food mixer or a specific kind of cake tin. Just a cheap mixing bowl, a wooden spoon and a standard round cookie cutter. You can dive your hands in, rubbing the butter with the flour in your fingertips, feeling the texture of the dough in between your hands as you bring it all together. It’s so satisfying and they don’t take long at all from start to finish. Within 45 minutes you can go from a faint craving to taking your first bite out of your homemade scone without any fluster.

Side shot of a gluten-free scone on a wire rack

Gluten-Free Scones with Buttermilk

I have a few scone recipes on the blog but no traditional plain gluten-free scones, the kind I turn to frequently when a cream tea is required. This gluten-free scone recipe is made with buttermilk for a tender crumb and a slight tang.

Overhead shot of a gluten-free scone with clotted cream and strawberry jam on a wire rack with a plate of strawberries and flowers

Gluten-Free Flour

For the flour choice in these Gluten-Free Scones I have used a specific home blend of alternative flours. I try and vary my gluten-free baking recipes with ingredients that are easy to find like the plain gluten-free flour blend you can pick up at the supermarket and those that indulge my love of alternative flours. It’s not going to suit everyone that this scone recipe uses a mix of five different flours but flour is the main ingredient in a scone recipe and has nowhere to hide amongst the other ingredients. To achieve a very good gluten-free scone the flour choice needs to be right.

I am aware that I have a very particular obsession with alternative flours and it is not usual for a larder to be stocked with every single variation on the market. However a few choice alternative flours are so worth investing in even if you are not gluten-free. Sweet rice flour, oat flour and tapioca flour are my mainstays. To understand the use of every flour in this recipe I urge you to read through my guide to Gluten-Free Flours. The depth of flavour you achieve from specific combinations is surprising and you can aim for a greater control over texture, moistness and fluffiness than just using a plain ready-made gluten-free blend can provide.

Side shot of a gluten-free scone filled with clotted cream and strawberry jam on a wire rack

Gluten-Free Scones without xanthan gum

This gluten-free scone recipe is also without xanthan gum, a regular presence in a lot of gluten-free baking. It’s often used as a thickening agent or stabiliser to help prevent crumbly and dry gluten-free goods. It’s not something I particularly publicise but I never bake with xanthan gum. I don’t find I can digest it very well so steer clear. Instead I achieve my texture in baking from the right blend of alternative flours. Again, hence the need for so many.

Overhead shot of a bowl of strawberry jam next to a bowl of strawberries and gluten-free scones on a wire rack

Quick Strawberry Jam

Of course you can use a good strawberry jam bought from the farmers’ market to cut down on your labour but a quick fresh strawberry jam is easy enough and has less sugar. These July strawberries I have been buying recently have been so delicious, absolutely full of flavour. I use lemon juice to perk up the strawberry taste, a dash of caster sugar and chia seeds to create an instant luscious set.

overhead shot of a bowl of clotted cream next to a bowl of strawberries

Clotted Cream

Clotted cream is a fabulous ingredient, I could easily eat it with a spoon but the golden hued crust that you have to break through to get there is the real chef’s delight. Clotted cream is the only choice for a proper afternoon tea. I remember being served the most delicious homemade scones once in Brighton, utterly ruined by the airy canned whipped cream served with them. It’s the clotted cream that really achieves the high end cream team that we all hope for whilst enjoying our fresh homemade scones warm from the oven.

Side shot of a gluten-free scone filled with clotted cream and strawberry jam on a wire rack

Print Recipe
Gluten-Free Scones with Quick Strawberry Jam and Clotted Cream
These Gluten-Free Scones are made with buttermilk and without xanthan gum but instead a delicious blend of alternative flours for depth of flavour. A perfect afternoon tea served with a quick strawberry jam set with chia seeds and thick clotted cream.
Side shot of a gluten-free scone filled with clotted cream and strawberry jam on a wire rack
Course afternoon tea
Cuisine British
Keyword scones
Prep Time 20 minutes
Cook Time 18 minutes
Servings
9 scones
Ingredients
Gluten-Free Scones
  • 175 g sweet rice flour
  • 125 g oat flour
  • 100 g millet flour
  • 50 g potato starch
  • 50 g tapioca flour
  • 100 g cold unsalted butter sliced thinly
  • 115 g caster sugar
  • 1 tablespoon + 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 eggs + 1 extra for glazing
  • 200 ml buttermilk
Quick Strawberry Jam
  • 500 g strawberries
  • juice 1 lemon
  • 2 tablespoons caster sugar
  • 1 tablespoon chia seeds
  • 250 g clotted cream
Course afternoon tea
Cuisine British
Keyword scones
Prep Time 20 minutes
Cook Time 18 minutes
Servings
9 scones
Ingredients
Gluten-Free Scones
  • 175 g sweet rice flour
  • 125 g oat flour
  • 100 g millet flour
  • 50 g potato starch
  • 50 g tapioca flour
  • 100 g cold unsalted butter sliced thinly
  • 115 g caster sugar
  • 1 tablespoon + 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 eggs + 1 extra for glazing
  • 200 ml buttermilk
Quick Strawberry Jam
  • 500 g strawberries
  • juice 1 lemon
  • 2 tablespoons caster sugar
  • 1 tablespoon chia seeds
  • 250 g clotted cream
Side shot of a gluten-free scone filled with clotted cream and strawberry jam on a wire rack
Instructions
Buttermilk Gluten-Free Scones
  1. Preheat oven to 160°C/140°C fan/gas mark 3/320°F.
  2. Whisk the flours together in a large mixing bowl then add the butter, rubbing together with your fingertips to create breadcrumbs.
  3. Add the sugar, baking powder and salt and mix well.
  4. Pour the milk into a jug and whisk in the eggs until just combined then pour into the centre of the scone mixture.
  5. At first stir the liquid ingredients in with a wooden spoon then tip out onto a clean work surface and using your hands bring the dough together, turning and folding, until it is no longer sticky. Use a bit of extra gluten-free flour on the work surface if it is starting to stick.
  6. Once you have brought the dough together into a ball, press it down into an even circle 1 inch thick.
  7. Cut out the scones using 7cm cutter.
  8. Place the scones onto a clean baking tray. Whisk the extra egg with a splash of milk and brush onto the surface of each scone, making sure not to let it drip down the sides, else your scones will not rise evenly.
  9. Bake the scones for 18 minutes. Let the scones rest on the baking tray for 5 minutes then remove and let cool on a wire rack.
Quick Strawberry Jam
  1. Hull the strawberries then place them in a medium sized saucepan with the lemon juice and caster sugar.
  2. Cook for 10 minutes until the strawberries have broken down, then remove from the heat and stir in the chia seeds.
  3. Chill until needed.
  4. Serve the scones split open with the clotted cream and strawberry jam
Recipe Notes

These scones are best eaten straight away or a few hours after baking. They go stale rather quickly overnight.

SHOP THE RECIPE

Although the metal cookie cutters may look a bit more stylish I always use these KitchenCraft Double-Edged Plastic Biscuit/Pastry Cutters with Storage Box (Set of 7) – White. They are the perfect range of sizes, they are plastic so don’t rust and can go in the dishwasher. Anything that can go in the dishwasher makes my life so much easier.

I use this KitchenCraft MasterClass Non-Stick Baking Tray, 35 x 25 cm (14″ x 10″) for all my cookies, biscuits, scones. It’s a great size and comfortably holds all of these 9 scones so you don’t have to bake in batches. It’s non-stick so the scones lift off easily from the tray and doesn’t require any baking parchment or greasing.

It’s not easy to buy sweet rice flour in the UK, but it’s a flour I use all the time. It is possible to pick up sweet rice flour in chinatown but it is not certified gluten-free so for the coeliacs among us and those that have a very strong intolerance it is not ideal. But I have finally found a brand which is 100% certified gluten-free and it’s fantastic. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

Oat flour can be picked up at most health food shops and if I run out that’s where I head to. However, like all alternative flours it can be expensive so I find the most economical way is to buy it online. I go through bags of the stuff as it’s the flour I use most regularly so I like to buy in bulk. My favourite brand is Bob’s Red Mill Gluten Free Whole Grain Oat Flour 400 g (Pack of 4) at a reasonable price. Even better if you go the subscribe and save option.

I order my millet flour through Amazon like most of my flours and the brand I like the best is Bob’s Red Mill Gluten Free Millet Flour 500 g (Pack of 4). It’s more economical to buy it this way and I love Bob’s Red Mill as it’s certified gluten-free.

It’s not difficult to get hold of tapioca flour in the UK. You can often find 100g pots of Doves Farm Tapioca Flour in the supermarket but it’s quite costly and doesn’t give you very much. You can find more varied brands in health food shops in bags of about 500g. The cost depends entirely on the brand you purchase. My preferred brand is Bob’s Red Mill GF Tapioca Flour 500 g (Pack of 2) as it’s certifiably gluten-free and I order it through Amazon.

I use chia seeds a lot in chia seed pudding, in my granola bars, sprinkled in my porridge and in smoothies so I buy them in bulk. I like RealFoodSource Whole Natural Dark Chia Seeds 2kg (2 x 1kg bags) with FREE Chia Recipe Ebook. They are just reliably good.

Some of the links above are affiliate links so if you decide to buy your flour using the link then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe you may like…

Strawberry Redcurrant Jam

Honey Apple Spice Scones

Honey Apple Spice Scones {gluten-free}

Cheddar Olive Buttermilk Scones

Gluten-Free Cheddar Olive Buttermilk Scones

Gluten-Free Flours: An Introduction

text saying Gluten-Free Flours: how to start gluten-free baking, which flours to use and how to convert wheat recipes: fromthelarder.co.uk

Easter Spiced Chocolate Chip Scones {gluten-free}

Easter Spiced Chocolate Chip Scones are gluten-free and richly packed with dark chocolate chips, sultanas, currants, spiced with cinnamon and drizzled with white chocolate for a luxurious Easter Brunch.

Easter Spiced Chocolate Chip Scones {gluten-free}

By the end of my pregnancy I was seriously fed up. I was avoiding all forms of sugar due to my ‘borderline’ gestational diabetes and I was incredibly hungry all the time as my body couldn’t cope with more than a few mouthfuls of food without feeling horribly sick. It was as if my little baby was filling up my whole body and there was no room for food or water. I was pretty dehydrated and I could barely even swallow down my pregnancy vitamins. I love my food and was dreaming of a decent meal, a bit of chocolate afterwards wouldn’t go amiss either.

Easter Spiced Chocolate Chip Scones {gluten-free}

When I was rushed into the hospital on the back of some blood tests which confirmed I had obstetric cholestatis, a pregnancy related liver disorder that causes a build up of bile acids in your body, it all made sense to how my body had been reacting to food. It wasn’t a nice environment for the baby so I was induced there and then and ten hours later my gorgeous baby boy Beau was born.

Easter Spiced Chocolate Chip Scones {gluten-free}

As soon as he was born it was as if the hungry lion inside of me was awakened and it started roaring incessantly. As Beau’s arrival was so quick in the end there was no time for me to have the epidural I had promised myself which had the bonus of an immediate recovery of my senses. The first day of Cole’s life I spent in a complete blur due the epidural even though it had saved me copious amounts of pain. So senses intact my body knew exactly what it wanted. Food. And lots of it.

Easter Spiced Chocolate Chip Scones {gluten-free}

I can’t tell you how wonderful it is to be enjoying food again. I am eating whole meals without any repercussions, carbs are my friend again and I am even indulging in the odd bit of sugar here and there (okay, more here than there).

Easter Spiced Chocolate Chip Scones {gluten-free}

These Easter Spiced Chocolate Chip Scones are one of my little indulgences which I am going to allow myself this Easter. I had been practising the recipe in the week leading up to Beau’s birth but it’s only now that I have allowed myself a whole scone, not just a nibble for tasting purposes, and they are such a lovely treat. They are gluten-free and packed with loads of dark chocolate chips, sultanas, currants, cinnamon and mixed spice with a luxurious drizzle of white chocolate for good measure. The idea is that they emulate a hot cross bun but in scone form and they are a really lovely alternative if you are hot cross bunned out. Perfect for Easter brunch.

Easter Spiced Chocolate Chip Scones {gluten-free}

The best way to eat them is warm from the oven with lashings of whipped cream cheese piled on top. They are also yummy with a bit of salted butter or even just by themselves with a cup of tea.

To be honest, I am trying them every which way, I am just so excited to be eating yummy food again, and with a babe in arms too. Life is pretty good.

Easter Spiced Chocolate Chip Scones {gluten-free}

Print Recipe
Easter Spiced Chocolate Chip Scones {gluten-free}
Easter Spiced Chocolate Chip Scones are gluten-free and richly packed with dark chocolate chips, sultanas, currants, spiced with cinnamon and drizzled with white chocolate for a luxurious Easter Brunch
Easter Spiced Chocolate Chip Scones {gluten-free}
Prep Time 40 minutes
Cook Time 20 minutes
Servings
9 scones
Ingredients
  • 180 g sweet rice flour
  • 120 g gluten-free oat flour
  • 35 g tapioca flour
  • 75 g cocoa powder
  • 3 teaspoons ground mixed spice
  • teaspoons ground cinnamon
  • 1 tablespoon + 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 150 g cold unsalted butter sliced thinly
  • 135 g caster sugar
  • 150 g dark chocolate chips
  • 115 g sultanas
  • 50 g currants
  • zest 1 orange
  • zest 1 lemon
  • 2 eggs
  • 175 ml whole milk
  • 75 g white chocolate
Prep Time 40 minutes
Cook Time 20 minutes
Servings
9 scones
Ingredients
  • 180 g sweet rice flour
  • 120 g gluten-free oat flour
  • 35 g tapioca flour
  • 75 g cocoa powder
  • 3 teaspoons ground mixed spice
  • teaspoons ground cinnamon
  • 1 tablespoon + 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 150 g cold unsalted butter sliced thinly
  • 135 g caster sugar
  • 150 g dark chocolate chips
  • 115 g sultanas
  • 50 g currants
  • zest 1 orange
  • zest 1 lemon
  • 2 eggs
  • 175 ml whole milk
  • 75 g white chocolate
Easter Spiced Chocolate Chip Scones {gluten-free}
Instructions
  1. Pre-heat oven to 180°C.
  2. Sift the flours with the cocoa powder, mixed spice, baking powder and salt, then drop in the butter, rubbing together to form a breadcrumb texture.
  3. Stir in the caster sugar, chocolate chips, sultanas, currants, orange and lemon zest until evenly distributed then add the eggs mixing well.
  4. Pour the milk little by little into the mixture, bringing together with a wooden spoon. You may not need all the milk.
  5. To finish bringing the dough together turn out onto a clean work surface and using your hands gently turn the mixture round and round. Carry on turning the dough a little longer until it forms a smooth dough but is still slightly sticky.
  6. Press the dough out into an even round 1 inch thick.
  7. Cut out the scones using 78mm round cutter.
  8. Place the scones on a large non-stick baking tray and brush the top of each scone lightly with milk
  9. Bake for 18-20 minutes.
  10. Remove from oven and leave on a wire rack to cool.
  11. Once the scones are cool, melt the white chocolate in a bain marie or a bowl set over a saucepan of simmering water.
  12. Pour the melted chocolate into a small piping bag, or a clear food bag with the end snipped off and drizzle over the scones. Leave to set for half an hour.
  13. The scones are best eaten on the day of baking.

SHOP THE RECIPE

This recipe uses sweet rice flour and I have finally found a brand which is 100% certified gluten-free. I have no idea why it’s so difficult to get in the UK but I use sweet rice flour a lot so this was a real find. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

Gluten-free oat flour is thankfully a lot easier to get hold of but you will still have to order it from Amazon. I order it in bulk since it’s one of my favourite flours and the brand is Bob’s Red Mill Gluten Free Whole Grain Oat Flour 400 g (Pack of 4)

The links above are affiliate links which means if you decide you want to click through to buy then Amazon gives me a small commission at no cost to you whatsoever. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

Honey Apple Spice Scones {gluten-free}

These gluten-free Honey Apple Spice Scones are not very sweet, making them the perfect match for lashings of homemade jam.

Honey Apple Spice Scones {gluten-free}

These scones are hitting all the right notes for me at the moment and are what I have been craving all week before I had even tried the recipe out.

Honey Apple Spice Scones {gluten-free}

I woke up with a bang this morning knowing I wanted scones for breakfast. Yes, that’s what I had been missing all week and as soon as I realised that laying in bed at 6am they were the only thing that could possibly satisfy me. I tried eating a piece of toast only to give most of it to Cole when it just didn’t feel right. So after I bundled him off to nursery, I came back home, raided my larder and fridge for the right ingredients and 30 minutes later was enjoying the scone (ahem scones) that I had been craving.

Honey Apple Spice Scones {gluten-free}

Do note that these are not sweet scones despite the fact that there is both apples and honey in the title. I would normally put about 60g of sugar in my scones but I just didn’t want that for my breakfast today so instead substituted the sugar with honey which tones down the sweetness of the scone immeasurably. The burst of dessert apple in every mouthful also keeps the scones from feeling too savoury but really what you want here is to ladle your scones with the very best homemade jam. I ate mine slathered in last week’s Damson Orange Cinnamon Jam and the combination of spices and deep rich autumnal flavour was perfect.

Honey Apple Spice Scones {gluten-free}

After I had eaten my fill of jammy scones I then attacked them with a generous slather of salted butter which was also excellent as the gentle spices and apples were given the chance to shine. I made the scones smaller than I normally would and just made a small batch of 12. I doubt they’ll last the day once a hungry husband and toddler come home but that’s all for the best as scones are only really worthwhile on the day they are baked.

Honey Apple Spice Scones {gluten-free}

Print Recipe
Honey Apple Spice Scones {gluten-free}
These gluten-free Honey Apple Spice Scones are not very sweet, making them the perfect match for lashings of homemade jam.
Honey Apple Spice Scones {gluten-free}
Prep Time 20 minutes
Cook Time 10 minutes
Servings
12 scones
Ingredients
  • 100 g sweet rice flour
  • 70 g oat flour
  • 55 g sorghum flour
  • 25 g tapioca flour
  • teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • 50 g cold unsalted butter sliced thinly
  • 4 tablespoons honey
  • 1 egg +1 for the egg wash
  • 100 ml whole milk
  • 1 dessert apple peeled, cored and cubed
Prep Time 20 minutes
Cook Time 10 minutes
Servings
12 scones
Ingredients
  • 100 g sweet rice flour
  • 70 g oat flour
  • 55 g sorghum flour
  • 25 g tapioca flour
  • teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • 50 g cold unsalted butter sliced thinly
  • 4 tablespoons honey
  • 1 egg +1 for the egg wash
  • 100 ml whole milk
  • 1 dessert apple peeled, cored and cubed
Honey Apple Spice Scones {gluten-free}
Instructions
  1. Pre-heat oven to 180°C.
  2. Sift the flours with the spices, baking powder and salt, then drop in the butter, rubbing together to form a breadcrumb texture.
  3. In a jug whisk the eggs into the milk with the honey and pour into the flour mixture.
  4. Stir together with a wooden spoon to bring together then turn out onto a clean work surface dusted with oat flour and using your hands gently turn the mixture round and round. As it is coming together sprinkle in the apple pieces bit by bit so they are evenly distributed. Carry on turning the dough a little longer until it forms a smooth dough which is no longer sticky.
  5. Press the dough out into an even round 1 inch thick and cut out the scones using 5cm round cutter.
  6. Place the scones on a large baking tray and brush the top of each scone lightly with whisked egg.
  7. Bake for 10 minutes or until the top of the scones are beautifully golden.

Cheddar Olive Buttermilk Scones {gluten-free}

These gluten-free Cheddar Olive Buttermilk Scones are the real deal. Brilliantly portable for picnics and essential for afternoon tea.

Gluten-Free Cheddar Olive Buttermilk Scones

These Cheddar Olive Buttermilk Scones are a particularly special recipe to me. I make a lot of scones in the summer months. As soon as this season’s jams start to appear in the kitchen then I am hard pressed not to find a reason where an impromptu cream tea isn’t required. Scones are an ideal last minute bake as the ingredients are usually in, needing little more than the essentials; flour, eggs, sugar and milk.

Gluten-Free Cheddar Olive Buttermilk Scones

Whenever I make scones though my mum usually makes a not so gentle request for cheese scones as she has much more of a savoury tooth. Cheese scones are so delightful to bring along to picnics and family gatherings as they don’t suffer from being schlepped around. They are at their best with a spot of butter but really pretty good straight from the tupperware.

Olives

Gluten-Free Cheddar Olive Buttermilk Scones

Gluten-Free Cheddar Olive Buttermilk Scones

I had only baked these Cheddar Olive Buttermilk Scones once up until now. They had got lost in the shuffle when I started baking only gluten-free as it took me a while to perfect my gluten-free scone recipe. Now I finally have a scone which can pass muster alongside its wheat filled brethren it seemed appropriate to bring these guys out of hiding this week.

Gluten-Free Cheddar Olive Buttermilk Scones

I originally created the recipe in memory of my Nan after she passed away two summers ago. It would have been her birthday next week and although I’m sure she would never have described herself as a great cook, (she was much more known for her immense family love, great humour, fierce loyalty and utter stubbornness) she cooked memorable meals for us throughout my childhood and I wanted to remember her this week by baking in her honour. Her name was Olive and she would have really loved these scones.

Gluten-Free Cheddar Olive Buttermilk Scones

Print Recipe
Cheddar Olive Buttermilk Scones
These gluten-free Cheddar Olive Buttermilk Scones are the real deal. Brilliantly portable for picnics and essential for afternoon tea.
Gluten-Free Cheddar Olive Buttermilk Scones
Prep Time 20 minutes
Cook Time 15 minutes
Servings
15 scones
Ingredients
  • 140 g sweet rice flour
  • 100 g oat flour
  • 80 g millet flour
  • 40 g potato starch
  • 40 g tapioca starch
  • 60 g unsalted butter at room temperature
  • 170 g cheddar cheese
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon mustard powder
  • 1 tablespoon baking powder
  • 2 eggs lightly beaten + 1 egg for the egg wash
  • 175 ml buttermilk + a splash extra for the egg wash
  • 100 g pitted olives mixture of green and black
Prep Time 20 minutes
Cook Time 15 minutes
Servings
15 scones
Ingredients
  • 140 g sweet rice flour
  • 100 g oat flour
  • 80 g millet flour
  • 40 g potato starch
  • 40 g tapioca starch
  • 60 g unsalted butter at room temperature
  • 170 g cheddar cheese
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon mustard powder
  • 1 tablespoon baking powder
  • 2 eggs lightly beaten + 1 egg for the egg wash
  • 175 ml buttermilk + a splash extra for the egg wash
  • 100 g pitted olives mixture of green and black
Gluten-Free Cheddar Olive Buttermilk Scones
Instructions
  1. Pre-heat the oven to 170°C and line a large baking tray with baking parchment.
  2. Tip the flours and starches into a large mixing bowl and whisk together well. Add the butter then rub together with your fingertips until the mixture resembles breadcrumbs.
  3. Stir in the white pepper, mustard powder and baking powder.
  4. Grate the cheese into the bowl and gently stir into the other ingredients.
  5. Pour in the beaten eggs and turn into the mixture with a wooden spoon until completely incorporated.
  6. Finally stir in the olives.
  7. Once the olives are evenly dispersed carefully pour in the buttermilk, bringing the dough together with a wooden spoon.
  8. Tip the dough onto a floured surface (you can use any flour, but not too much) and pat the mixture together, gently folding and turning the dough until the flour is incorporated.
  9. Once the dough is dry enough to work with then using the palm of your hands flatten out to 1 inch thickness.
  10. Cut the scones out of the dough using a 68mm round pastry/biscuit cutter with fluted edges.
  11. Place the scones on the baking trays, then brush the tops with a little beaten egg mixed with a splash of buttermilk. Be careful not to let the egg wash drip over the sides of the scones or they will not rise evenly.
  12. Bake the scones in the oven for 12-15 minutes until risen and golden.
  13. Serve with plenty of whipped butter.
Recipe Notes
  • The scones are at their best warm from the oven. They don’t really last longer than a day before getting a little stale.
  • If you are not gluten-free then just substitute the sweet rice flour, oat flour, millet flour, potato starch and tapioca starch for 400g plain wheat flour.
  • If you don’t have buttermilk to hand you can use whole milk. Using the buttermilk though gives the scones a lovely soft crumb and a bit of a tangy note which pairs nicely with the salty olives and cheese.

Butternut Squash and Chilli Scones

Butternut Squash and Chilli Scones
Scones are such a homely treat and feel so spring-like which is exactly how I’m feeling as well at the moment as sun pours gloriously through my kitchen and I can see the crocuses brightening up our garden. We have to seize this lovely sunny weather whilst we can as by next week no doubt we will be knee deep in another cold snap. However, for now my woollen winter coat has been shelved, although that is more out of necessity as it’s become yet another one of my items of clothing now relegated to my post baby body.

Butternut Squash and Chilli Scones

This weekend we made the most of the sunshine and spent a great deal of Saturday in the car stuck in traffic, but it was to the ends of visiting Southend-on-Sea, our closest seaside resort and one we had never been to before. To our delight, it was exactly how we expected it to be, replete with amusement arcades, fish and chip shops and a greying sea. Although there wasn’t as much Jamie Oliver as promised.

It was quite a sedate affair, as we took Billy Buddy with us and he is only allowed 20 minutes of walking a day since he’s still recovering from his operation. After his time was up we were left to carry him down the promenade, much to the bemusement of the crowds who must have thought we were very precious owners. Billy, as is his wont, made the most of being chest height, reaching his neck just a little bit to try for an illicit taste of our ice cream cornets that go hand in hand with a seaside adventure. Dogs weren’t allowed on the pier which was a great shame so we just had to look at the longest pleasure pier in the world from afar and bank it for our next visit.

As we sat watching the tide lapping at the beach and dipping our chips into curry sauce the good weather also had us planning picnics into our foreseeable future. I don’t think you need to have amazing weather for a picnic, just a bit of sunshine and no rain will suffice.

Butternut Squash and Chilli Scones

Picnic food always gets me so excited, mini sticky sausages, a quiche still oven-warm, the omnipresent dips and fairy cakes. Plus I will always try and make some sort of a scone for a picnic, for me they are perfect for outdoor eating and if I’ve made a batch, then I usually hotfoot it to the garden with a mound of whipped butter, a pot of tea and a cosy jumper with which to enjoy them.

Butternut Squash and Chilli Scones

These savoury Butternut Squash and Chilli Scones were such a baking triumph last week. I have been recipe testing up a storm and in a week of failed Bakewell puddings and sunken gluten-free cakes these scones were perfect first time around and just what I had envisaged. I love it when I discover a new portable bake, these will be so handy for bringing to our planned picnic and Women’s Institute meetings. That’s not to mention that these scones also go very well with a mug of warm tomato soup or spread thickly with cream cheese, which I can testify to as that is how I ate them.

Butternut Squash and Chilli Scones

Butternut Squash and Chilli Scones
Makes 12

1 butternut squash
2 tablespoons olive oil
350g strong white bread flour
2 teaspoons baking powder
¼ teaspoons bicarbonate of soda
1 tablespoon caster sugar
¼ teaspoon salt
½ teaspoon sweet paprika
75g unsalted butter
1 egg, lightly beaten
180g mashed butternut squash
1 red chilli, seeds removed and finely diced
150ml buttermilk
1 egg yolk, lightly beaten for an egg wash

  1. Pre-heat the oven to 200°C and line a large baking tray with baking parchment.
  2. Sieve the flour into a large mixing bowl and whisk in the baking powder, bicarbonate of soda and caster sugar.
  3. Add the butter then rub together with your fingertips until it resembles breadcrumbs.
  4. Pour in the beaten egg and turn it into the mixture with a wooden spoon until completely incorporated.
  5. Add the butternut squash and the chilli, mixing well.
  6. Pour in the buttermilk and stir in.
  7. Tip the mixture onto a floured surface and pat the mixture together, if the dough is still too wet add in a little more flour, folding and turning the dough until the flour is incorporated. You want to work this dough as little as possible.
  8. Once the dough is dry enough to work with then pat it out using your hand to 1 inch thickness and cut out circles using a 68mm round pastry cutter.
  9. Place the scones on the baking tray, then brush the tops with the beaten egg yolk.
  10. Bake the scones in the oven for 12-15 minutes until risen and golden.

Wensleydale and Bacon Ale Jam Scones

Wensleydale and Bacon Ale Jam Scones
When I think of Wensleydale cheese I think of Wallace and Gromit and it’s not long before I’m thinking of Wensleydale that my unique Yorkshire accent is produced for all and sundry to enjoy.  I love a good accent and take great pride in butchering every one I attempt.

Wensleydale and Bacon Ale Jam Scones  |  Stroud Green Larder

If you are not terribly familiar with Wensleydale it might be because you live in Stroud Green, it took me an absolute age to track down some of this wonderfully traditional British cheese that wasn’t contaminated with cranberries or apricots.  This is such a delicate summery cheese that it’s a shame it only comes into full force at Christmas as a novelty item on the cheeseboard.

Wensleydale and Bacon Ale Jam Scones  |  Stroud Green Larder

I was on the Wensleydale hunt particularly for this delicious scone recipe which I made for our last WI meeting.  We had thrown open our doors to the public for all and sundry to come and listen to author Gillian Tindall give a talk on our local historical building, Stapleton Hall, and we took pride in our WI reputation by providing homemade cakes and bakes for everyone to enjoy.

Wensleydale and Bacon Ale Jam Scones  |  Stroud Green Larder

I will often take a punnet of scones to a potluck or a picnic as they transport excellently and if you stuff enough cheese into them they will always be better received than a sweaty cheese sandwich.  However, I wanted to add a bit of something extra this time round and bake the jam into the scone, which would certainly save room in the picnic basket.  If you have any bacon jam in the fridge, as you absolutely must if you have learnt anything from food bloggers over the last few years, then do use that, or have a go at my new bacon jam recipe which I posted yesterday.  I will confess now that I made the bacon jam especially for these scones.  I wanted a very British scone where the ale in the jam could pair delightfully with the Wensleydale baked into the dough.

Wensleydale and Bacon Ale Jam Scones  |  Stroud Green Larder

The only way to eat a savoury scone is to crack it open at the middle, pulling the warmed dough apart and liberally spreading with whipped butter.  As I say, to eat at a picnic is an absolute joy but to eat at home is a luxury as then you can warm your scones up lightly in the oven so the steam rushes out when you break it open and the butter melts with abandon.

Wensleydale and Bacon Ale Jam Scones  |  Stroud Green Larder

Wensleydale, and Bacon Ale Jam Scones
Makes about 18 scones

550g strong bread flour, plus a little extra for rolling out
80g unsalted butter, at room temperature
225g Wensleydale Cheese
Black Pepper
1 tbsp + 1 tsp baking powder
2 eggs, lightly beaten
125g Bacon Ale Jam
200ml milk
1 free-range egg, beaten, for the egg wash

  1. Pre-heat the oven to 220°C and line two large baking trays with baking parchment.
  2. Tip 500g of the flour into a large mixing bowl along with the butter then rub them together with your fingertips until they resemble breadcrumbs.
  3. Crumble up the Wensleydale into the bowl with the black pepper. Rub the larger lumps of cheese in a little bit into the flour.
  4. Then add the baking powder, mixing in well.
  5. Pour in the beaten eggs and turn it into the mixture with a wooden spoon until completely incorporated.
  6. Then add in the bacon jam and the other 50g of the flour. Use the flour as a carrier for the fat in the bacon jam and rub into the other ingredients.
  7. Once the bacon jam is evenly dispersed, pour the milk in carefully, stirring in with a wooden spoon. The mixture will become quite wet.
  8. Tip the mixture onto a floured surface and pat the mixture together, if the dough is still too wet add in a little more flour, folding and turning the dough until the flour is incorporated. You want to work this dough as little as possible.
  9. Once the dough is dry enough to work with then roll out to 1 inch thickness and cut out circles using a 68mm round pastry cutter.
  10. Place the scones on the baking trays, then brush with the egg wash.
  11. Bake the scones in the oven for 12-15 minutes until risen and golden.
  12. Serve with plenty of whipped butter.