The quest for the perfect gluten-free scone is a long and arduous one, involving many failed attempts, chewy, rock-like, “shiny on my teeth texture”, very average recipes and general disappointment. Dear readers, I have endured these sacrifices for you. Well, actually, I’ve selfishly endured them for me really, because I love scones 🙂 I’ve been making lemonade scones for a while now as my standard family scones (that is to say, they are not gluten-free) and have had a couple of goes at converting this recipe to make them gluten-free, and think I have finally cracked it!
Longtime readers will know that I prefer to use flour blends appropriate to what I am making, but to be honest, I don’t do very much gluten-free baking any more. Primarily because I am the only one in my household that eats it, and one of two things happens – I throw away half or I eat it all and the ever-expanding waistline really does not need the assistance! I recently ran across the Edmonds Gluten-free self-raising flour and decided to keep a packet of that on hand for when I need just a little flour. So it was time for the experiment!
- 3 cups gluten-free flour
- 3 teaspoons gluten-free baking powder (or use self-raising flour)
- 1 cup lemonade
- 1 cup cream
- Preheat oven to 200 degrees C.
- Combine flour and baking powder (or use just self-raising flour).
- Add cream, then lemonade and mix quickly with a bread and butter knife until combined.
- Knead very briefly to collect up any loose flour. Note that the mixture is very sticky, and this is how it should be.
- Press or roll out onto a floured board to about 2cm thick and cut into pieces. I often use a glass to get more even shapes. Makes about a dozen good-sized scones.
- Cook for about 15-20 minutes until scones are golden. Transfer to a wire rack and allow to cool a little before serving.
- Serve with jam and cream for a nice Devonshire tea, or cheese and chutney, or just eat with butter.
Some things to note:
- I’ve made these very successfully using soda water if I wanted them to be savoury. I also normally use diet lemonade.
- These are extremely nice with sultanas. If I’m doing sultana scones, I normally add 1 tsp of vanilla essence and 1 tsp of cinnamon.
- I have made them into pinwheel type scones, but the mix does not roll up very well, so tend to just add lots of cinnamon to the mix for a nice cinnamon scone.
- The recipe halves well – 1.5 cups of flour, .5 cup of cream, .5 cup lemonade – but sometimes is extra wet and sticky so you may need a little more flour.
- I tried making mini scones for an afternoon tea, but this recipe really doesn’t lend itself to bite-sized scones.
Go forth and enjoy! The scones are best eaten the day they’re made (but that’s true of the gluten-containing lemonade scones as well) but are OK the next day if warmed up.