Mary Berry Gluten-Free Scones Recipe

Mary Berry Gluten-Free Scones Recipe

These Mary Berry gluten-free scones are light, fluffy, and just as delicious as classic scones. Using a good gluten-free flour blend helps keep the texture soft. Serve them warm with butter, jam, or clotted cream!

Ingredients Needed

  • 2¾ cups (350g) gluten-free self-raising flour (or plain gluten-free flour + 2 tsp baking powder)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup (55g) salted butter, softened
  • ¼ cup (50g) sugar
  • 2 extra-large eggs, beaten
  • ¾ cup (180ml) buttermilk (or regular milk + 1 teaspoon lemon juice)
  • 1 teaspoon xanthan gum (if your flour blend doesn’t have it)
  • A little milk, for brushing

How To Make Gluten-Free Scones

  1. Preheat the Oven: Set the oven to 425°F (220°C). Grease a baking sheet or line it with parchment paper.
  2. Mix the Dry Ingredients: In a large bowl, stir together the flour, baking powder, salt, sugar, and xanthan gum (if using).
  3. Add the Butter: Rub the softened butter into the flour using your fingertips until it looks like fine crumbs.
  4. Make the Dough: In a small bowl, beat the eggs and mix them with the buttermilk. Slowly pour this into the dry ingredients and stir until a soft dough forms. If the dough feels dry, add a little more buttermilk.
  5. Shape the Scones: Lightly flour a surface and place the dough on it. Gently press it down to about ¾ inch thick. Use a 2-inch cutter to cut out scones. Gather the leftover dough, press it together, and cut out more scones.
  6. Bake: Place the scones on the baking sheet. Brush the tops with a little milk. Bake for 12–15 minutes until golden brown. Let them cool on a wire rack.
  7. Serve: Enjoy warm with butter, jam, or clotted cream.
Mary Berry Gluten-Free Scones Recipe
Mary Berry Gluten-Free Scones Recipe

Recipe Tips

  • Use a good gluten-free flour mix for the best results.
  • Don’t overwork the dough, or the scones may be dense.
  • Wrap warm scones in a tea towel to keep them soft.

How To Store These Scones

At Room Temperature: Store in an airtight container for up to 2 days. Warm in a 350°F oven for 5 minutes before serving.

In the Freezer: Freeze in an airtight bag for up to 3 months. Thaw at room temperature and warm in a 350°F oven for 10 minutes.

Nutrition Facts (Per Scone)

  • Calories: 170
  • Carbs: 27g
  • Protein: 4g
  • Fat: 5g
  • Sugar: 5g
  • Fiber: 1g
  • Sodium: 180mg

Try More Recipes:

Mary Berry Gluten-Free Scones Recipe

Course: AppetizersCuisine: UK
Servings

12

Scones
Prep time

15

minutes
Cooking time

15

minutes
Calories

170

kcal

These Mary Berry gluten-free scones are light, fluffy, and just as delicious as classic scones. Using a good gluten-free flour blend helps keep the texture soft. Serve them warm with butter, jam, or clotted cream!

Ingredients

  • 2¾ cups (350g) gluten-free self-raising flour (or plain gluten-free flour + 2 tsp baking powder)

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • ¼ cup (55g) salted butter, softened

  • ¼ cup (50g) sugar

  • 2 extra-large eggs, beaten

  • ¾ cup (180ml) buttermilk (or regular milk + 1 teaspoon lemon juice)

  • 1 teaspoon xanthan gum (if your flour blend doesn’t have it)

  • A little milk, for brushing

Directions

  • Preheat the Oven: Set the oven to 425°F (220°C). Grease a baking sheet or line it with parchment paper.
  • Mix the Dry Ingredients: In a large bowl, stir together the flour, baking powder, salt, sugar, and xanthan gum (if using).
  • Add the Butter: Rub the softened butter into the flour using your fingertips until it looks like fine crumbs.
  • Make the Dough: In a small bowl, beat the eggs and mix them with the buttermilk. Slowly pour this into the dry ingredients and stir until a soft dough forms. If the dough feels dry, add a little more buttermilk.
  • Shape the Scones: Lightly flour a surface and place the dough on it. Gently press it down to about ¾ inch thick. Use a 2-inch cutter to cut out scones. Gather the leftover dough, press it together, and cut out more scones.
  • Bake: Place the scones on the baking sheet. Brush the tops with a little milk. Bake for 12–15 minutes until golden brown. Let them cool on a wire rack.
  • Serve: Enjoy warm with butter, jam, or clotted cream.

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