Guide to Baking Gluten-Free Scones Without Xanthan Gum

Few treats bring as much joy as a warm scone fresh out of the oven. With this gluten-free scone recipe, everyone can enjoy this classic bake, regardless of dietary restrictions. Made without xanthan gum, these scones are light, tender, and delicious, thanks to the magic of simple ingredients and a few clever techniques.

If you’ve struggled with crumbly or dry gluten-free bakes before, this guide will walk you through every step to ensure success. Perfect for tea time, breakfast, or even as a base for creative toppings, these scones are sure to become a household favorite.

Why Choose This Gluten-Free Scone Recipe?

1. Simple Ingredients: Most of the components are pantry staples, with the only specialty item being a gluten-free flour blend.
2. No Fancy Equipment Needed: A bowl, a baking tray, and your hands are all you’ll need. No mixer or food processor required.
3. Quick and Easy: In just 30 minutes, you can whip up a batch of freshly baked scones. Perfect for those last-minute cravings!
4. No Xanthan Gum: Unlike many gluten-free recipes, this one relies on an egg to provide structure and lightness, making it ideal for those avoiding xanthan gum.

Ingredients: What You’ll Need

Basic Ingredients

1. Gluten-Free Flour (200g): A blend of rice, potato, tapioca, and maize flours works best. Plain gluten-free flour is ideal, but you can substitute self-raising flour with minor adjustments.
2. Baking Powder (3 teaspoons): Essential for that classic rise. Always check the label to ensure it’s gluten-free.
3. Butter (50g): Both salted and unsalted butter work. For a dairy-free option, use a solid dairy-free alternative.
4. Castor Sugar (1 tablespoon): Adds just a touch of sweetness. You can replace it with honey for a natural alternative.
5. Egg (1 medium, beaten): Acts as the key binding agent, ensuring the dough holds together without xanthan gum.
6. Milk (75ml): Needed to bind the dough. Regular or plant-based milk both work well.

Optional Add-Ins

• Dried Fruits (50g): Sultanas, raisins, or currants for a fruity twist.
• Savory Variations: Omit sugar and add 1/4 teaspoon salt. Consider including herbs, cheese, or even chopped sundried tomatoes.

Step-by-Step: How to Make Gluten-Free Scones

Step 1: Prepare the Baking Sheet and Oven

• Preheat your oven to 210°C (190°C fan).
• Lightly grease a baking tray or line it with parchment paper.

Step 2: Create the Flour Base

1. Add the gluten-free flour and baking powder to a large mixing bowl.
2. Cut the butter into small pieces and add to the flour mixture.

Step 3: Rub in the Butter

• Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. This step is crucial for creating a flaky texture.

Step 4: Mix in Sugar and Egg

1. Stir the sugar into the breadcrumb-like mixture.
2. Add the beaten egg and mix with a knife until the dough begins to come together.

Step 5: Add Milk and Form the Dough

1. Gradually pour in the milk while mixing. Reserve a small amount to adjust consistency if needed.
2. Gently knead the dough until it holds together but isn’t overly sticky.

Step 6: Roll and Shape the Scones

1. Lightly flour your work surface with gluten-free flour.
2. Flatten the dough by hand to a thickness of about 1 inch (2.5 cm). Avoid rolling too thin, as scones rise best when they start with good height.
3. Use a cookie cutter (2 inches in diameter is ideal) to cut out the scones. Re-roll scraps gently to use up all the dough.

Step 7: Bake the Scones

1. Place the scones on the prepared baking sheet, leaving a little space between them.
2. Bake for 12-15 minutes until the tops are golden brown. Turn the tray halfway through for even baking.
3. Once baked, transfer to a wire rack to cool.

Serving Suggestions

• Serve warm with jam and clotted cream for a traditional treat.
• Pair with butter and honey for a simple yet satisfying snack.
• Try savory toppings like cream cheese, smoked salmon, or avocado for a modern twist.

Expert Tips for Perfect Gluten-Free Scones

1. Start with Cold Butter: Cold butter creates the best texture. Keep it chilled until you’re ready to use it.
2. Handle the Dough Gently: Overworking gluten-free dough can make it dense and tough. Aim for minimal handling.
3. Check Milk Consistency: Gluten-free flours vary, so adjust the milk as needed to achieve a dough that holds together without being sticky.
4. Use Fresh Baking Powder: Ensure your baking powder is active for the best rise.

Storage and Freezing Tips

• Fresh is Best: Gluten-free bakes tend to dry out faster, so enjoy these scones on the day they’re made.
• Reheating: To revive day-old scones, warm them in a low oven for 5 minutes.
• Freezing: Freeze cooled scones in an airtight container for up to 3 months. Thaw at room temperature and reheat before serving.

Frequently Asked Questions

1. Can I make dairy-free gluten-free scones?
Yes! Use a solid dairy-free butter alternative and plant-based milk for equally delicious results.

2. Why didn’t my scones rise properly?
Ensure your baking powder is fresh and your oven is fully preheated.

3. What can I use instead of an egg?
For an egg-free option, try a flaxseed or chia seed egg substitute, though the texture may differ slightly.