You wouldn’t know these scones are gluten free! Light, fluffy and perfect for your next afternoon tea. The recipe is the classic lemonade scone recipe, like your Grandma makes, but I just switched out the flour for gluten free. They’re super easy for your next afternoon tea.
The question that went around the table when we were enjoying these, is do you put your cream or your jam onto your scone first? I put jam, because how else are you supposed to spread jam on to whipped cream! That would be an impossible feat. However I was surprised to learn some family members actually put the whipped cream first then the jam. Throw that question out their at your next family afternoon tea, and see what responses you get!
The last time I made these, they were actually a disaster. It was in our last rental apartment, with a terrible ‘top of the line’ oven and they turned out like rock cakes. This time however, with a functioning oven, they worked amazingly. To give them extra height, after cutting and before putting them in the baking tray, push them up slightly to give them extra height.
The flour: I know I harp on about this. But because this recipe is predominantly flour, the type of gluten free flour you pick will greatly influence the end result. I have made these with Ardor and Orgran self-raising flour and both worked amazingly. So pick a gluten free flour that you trust.
I hope you enjoy!
KS xx
Ingredients
- 3 cups of gluten free self raising flour, sifted
- 1 cup (250ml) of lemonade
- 1 cup (250ml) thickened cream
- 1 egg or a dash of milk to brush tops
- Jam & cream to serve
Instructions
- Preheat oven to 200 degrees Celsius.
- Combine the gluten free self raising flour, cream and lemonade in a bowl. Mix until just combined. Turn out onto a bench, dusted lightly with gluten free flour.
- Gently pat the dough into a circle and roll out to 2.5 cm thickness.
- Use a round 2.5 cm cutter or a small cup to cut the scones. Dust the cutter with gluten free flour between each cut, to prevent the dough from sticking. Combine the off cuts and re-roll to cut the remainder of the dough. If you use a cup, this can flatten the dough slightly. Push them up to increase their height before baking.
- Place on a tray lined with baking paper, close together and touching. This will help them rise.
- Brush with the egg or milk, to give them a golden colour.
- Bake for 12-15 minutes until golden on top. If you're unsure you can check one with a skewer.
- Place in a bowl, and wrap with a tea towel to keep warm.
- Serve with jam and whipped cream.
