Gluten-Free Fruit Scones

Gluten-Free Fruit Scones are buttery, soft and fluffy and perfect for afternoon tea with homemade jam and clotted cream.

Prep Time30

Cook Time40

Total Time1 10

Course: Afternoon Tea

Cuisine: British

Servings:

Calories: 317kcal

Author: Georgina Hartley

Ingredients

200 g milk
15 g psyllium husk
270 g sorghum flour
150 g tapioca starch
140 g potato starch
½ teaspoon salt
115 g unsalted butter cold
70 g caster sugar
115 g sultanas
1 tablespoon baking powder
2 eggs
2 teaspoons apple cider vinegar

Glaze

1 egg yolk
1 teaspoon caster sugar

Metric - US Customary

Instructions

Pre-heat the oven to 190°C / 170°C fan assisted / gas mark 5 / 375°F.
Line two large baking trays with baking parchment
Add the psyllium husk into a small bowl and whisk in the milk until combined. Place aside for 10 minutes as the mixture turns to a thick gel consistency.
Whisk the flours together in a large mixing bowl.
Peel the hard cold butter directly into the flour mixture.
Rub the flour and butter together to create rough breadcrumbs.
Add the sugar, baking powder and salt and mix well.
Stir in the sultanas.
Make a well in the centre of the dry ingredients and pour in the whisked eggs, followed by the apple cider vinegar and psyllium husk gel.
Mix the wet ingredients into the dry ingredients first with a silicone or wooden spoon to combine. Switch to using your hands when the spoon is no longer adequate and bring together until a loose dough starts to form.
Turn the loose dough out onto a clean work surface and finish bringing the dough together until it is no longer sticky. Smooth out into a large ball.
Press the dough out into an even round, 3cm (1- 1¼ inches) thick.
Press out circles of dough using a 7cm (2 ½ inches) fluted or round cutter. You will need to re-roll and re-pat the dough to use up all of the dough which should be enough for 12 scones.
After you have cut out six scones then arrange those
onto one of the lined baking trays.
Whisk the egg yolk with the caster sugar for the baking glaze then brush over each of these six scones.
Place the baking tray in the middle of the pre-heated oven and bake for 20 minutes.
Whilst those scones are baking you can cut out the scones from the rest of the dough. There should be a further six which you can arrange on the second baking tray.
Once the first batch of scones are out of the oven then you can glaze and bake the second batch.
Allow the scones to rest for five minutes on the baking tray before transferring to a cooling rack to cool completely.

Video

Notes

Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.

Flours. You can substitute the sorghum flour for oat flour but I don't recommend swapping the tapioca starch or the potato starch for alternatives for this recipe.

Psyllium husk. If you want a recipe without psyllium husk then I recommend you visit my Classic Gluten-Free Scones recipe.

These scones are best eaten within 24 hours of baking, they go stale quickly.

Freeze. You can freeze the scones after baking. Do not thaw but bake directly from the freezer. Place on a lined baking tray into an oven pre-heated to 190°C / 170°C fan assisted / gas mark 5 / 375°F. Heat for 10-15 minutes until warmed through.

Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 scone (without cream or jam).

Nutrition