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Gluten-Free Plain White Scones Extracted from Freee Baking by Clare Marriage (Ebury Press, £25), Photography by Haarala Hamilton
November 2023
Reading time 2 Minutes
A traditional British classic, these easy-to-make scones are perfect served warm with jam and clotted cream.
Cooking time:
18–20 minutes
  • oil, for baking tray
  • 100ml milk
  • 1/2 tsp lemon juice
  • 200g FREEE plain white flour, plus extra for dusting
  • 1/2 tsp FREEE bicarbonate of soda
  • 1 tsp FREEE xanthan gum
  • 50g caster sugar
  • 25g butter
  • 1 egg

Preheat the oven to 200C, fan 180C, gas 6. Rub some oil around the inside of a large baking tray or insert a baking liner.

Measure the milk into a bowl and add the lemon juice.

Put the flour, bicarbonate of soda, xanthan gum and sugar into a bowl, stir to combine and sift into a mixing bowl. Add the butter and mix until it resembles breadcrumbs.

Break the egg into the milk bowl and beat them together.

Tip all but a tablespoon of the liquid into the mixing bowl and stir to form a soft dough, stopping when it becomes sticky.

Lightly flour a work surface, put the dough in the middle and sprinkle it with flour.

With the palm of your hand, gently flatten the dough until 3cm/1 1/4inch thick. Press a 5cm/2 inches round cookie cutter or glass into the dough to make circles.

Using a fish slice, transfer the soft scones to the prepared baking tray. Brush the top of the scones with the remaining milk mixture.

Bake for 18–20 minutes until golden.

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