Gluten free fRUIT SCONES

Here’s a delicious gluten-free fruit scone recipe — fluffy, buttery, and studded with dried fruit. Perfect with a cup of tea and some jam!

🌸 Gluten-Free Fruit Scones

🧺 Makes: 8 scones

⏰ Prep Time: 15 mins | Bake Time: 15–20 mins

Ingredients:

• 225g (1¾ cups) gluten-free self-raising flour (with xanthan gum, or add ½ tsp if not)

• 50g (¼ cup) caster sugar

• 1 tsp baking powder

• ¼ tsp salt

• 50g (3½ tbsp) cold unsalted butter, cubed

• 100g (¾ cup) dried fruit (raisins, sultanas, currants, or a mix)

• 1 large egg

• 120ml (½ cup) milk (dairy or dairy-free)

• 1 tsp vanilla extract (optional)

• Extra milk or beaten egg, for brushing

Instructions:

1. Preheat the oven to 220°C (200°C fan) / 425°F. Line a baking tray with parchment paper.

2. In a large bowl, mix together the gluten-free flour, sugar, baking powder, and salt.

3. Add the cold butter and rub it in with your fingertips until the mix resembles breadcrumbs.

4. Stir in the dried fruit.

5. In a jug, whisk the egg, milk, and vanilla extract. Reserve 1 tablespoon of this mixture for brushing the tops.

6. Add the wet mixture to the dry ingredients. Mix gently with a fork or spatula until it just comes together into a soft dough. Don’t overwork it.

7. Lightly flour your surface with gluten-free flour. Gently pat the dough to about 3 cm (1¼ inch) thickness. Use a floured cutter (about 6–7 cm) to cut out scones. Re-roll dough as needed.

8. Place scones on the tray. Brush the tops with the reserved egg-milk mixture.

9. Bake for 15–20 minutes until risen and golden.

10. Cool slightly on a wire rack. Serve warm with clotted cream and jam, or just a spread of butter.

💡 Tips:

• For extra fluffiness, chill the dough before cutting.

• If using dairy-free milk, add a splash of lemon juice to help the rise.

• Add a sprinkle of demerara sugar on top before baking for crunch.