Gluten-free scones

Ingredients

• 200 gramsgluten-free oat flour
• 100 gramscornflour (cornstarch)
• 50 gramspotato starch
• 250 mlplant-based milk
• 1 largeegg
• 2 teaspoonsbaking powder
• 1 1/2 tablespoonsmaple syrup
• 1 teaspoonvanilla extract
• juice of halflemon

Instructions

1. 1

   Preheat and mix

   Preheat the oven to 175°C. Put the oat flour, cornflour, potato starch, milk, egg, baking powder, maple syrup, vanilla extract and lemon juice in a food processor. Mix until a dough forms, or knead the ingredients together by hand.

2. 2

   Shape the scones

   Roll the dough to your desired thickness, about 5 cm, then cut out rounds with a cutter. The scones do not rise much, so make them fairly thick.

3. 3

   Bake the scones

   Arrange the rounds on a baking tray lined with parchment paper. Bake for about 25 minutes.

4. 4

   Cool and serve

   Leave the scones to cool slightly, then slice them open and serve with sugar-free jam or coconut cream.

What are scones?

Scones are a traditional British bake, commonly served at afternoon tea with a topping or filling. This version uses oat flour and starches instead of wheat flour, with plant-based milk and an egg to bring the dough together.

The blend of flours gives the scones their structure, while cutting them thick helps compensate for their limited rise.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 6g protein, 37g carbs, 4g fat.

The oat flour and starches provide most of the carbohydrates, while the egg contributes protein and some fat. The milk and egg also affect the final nutrition, so figures will vary with the type of plant-based milk used. Serve with fruit alongside, or add a protein-rich accompaniment if you want a more balanced plate.

Choosing the flour blend

Oat flour: use flour labelled gluten-free if you need to avoid gluten, as oats can be subject to cross-contact during processing.

Starches: cornflour and potato starch lighten the oat flour blend. Measure them carefully so the proportions stay balanced.

Making the dough

Mixing: a food processor is a quick way to combine everything, but the dough can also be kneaded by hand. Stop once it comes together rather than working it for a long time.

Consistency: the recipe gives no extra liquid adjustment, so combine the listed ingredients first and handle the dough gently when rolling.

Cutting and shaping

Thickness: roll the dough to about 5 cm, as the scones do not rise much in the oven. Thinner rounds will bake up flatter.

Cutter: press a round cutter straight down to make the scones. Gather and reroll scraps as needed, handling them lightly.

Checking for doneness

Timing: bake at 175°C for about 25 minutes, as directed. Keep an eye on the tray towards the end, since ovens can vary.

Cue: the recipe does not specify a visual doneness test, so use the stated baking time as your guide and let the scones cool slightly before slicing.

Serving at tea time

Toppings: serve the scones sliced open with sugar-free jam or coconut cream, as suggested in the recipe. Add the topping shortly before eating.

Pairing: tea makes a natural accompaniment, while fresh fruit can add a bright contrast to the soft, lightly sweet scones.

Recipe notes & tips

• Use a parchment-lined tray to make lifting the baked scones easier.
• Measure the flours and starches by weight for consistent results.
• Roll the dough to about 5 cm so the scones are not too thin.
• Handle the dough gently when gathering and rerolling scraps.
• Let the scones cool slightly before slicing them open.

Variations

• Citrus twist: add finely grated lemon zest for a stronger lemon note.
• Dried fruit: fold in a small handful of raisins before shaping.
• Spiced dough: add a pinch of cinnamon for a warm flavour.
• Berry topping: serve with fresh berries alongside the jam or coconut cream.
• Different milk: use your preferred plant-based milk, keeping the amount at 250 ml.

Common mistakes to avoid

• Cutting them too thin: the scones do not rise much, so roll the dough to about 5 cm.
• Overmixing: stop once the dough comes together to avoid unnecessary handling.
• Skipping the parchment: line the tray so the scones are easier to remove.
• Slicing while very hot: let the scones cool slightly first so they are easier to handle.
• Changing the flour ratios: measure the oat flour and starches carefully for a consistent dough.

How to store

Once cool, store the scones in an airtight container at room temperature and eat within 2 days. Rewarm briefly in a low oven, or freeze them in a sealed container and thaw before serving.

Frequently asked questions