Gluten Free Scones - Episode 5.8

Scones are a simple treat, steeped in tradition. They are simple to make at home, but are more often eaten out at Devonshire Teas, or as part of a High Tea. There are those that believe the jam goes on first, then the cream; and others vehemently argue for the other way around. The internet shows that there are many variations to the basic recipe some using lemonade or butter. When I was growing up, my mum and grandmother both used the recipe on the tin of "Sunshine powdered milk". A search for gluten free scones also has some strange results, with many using mashed potato in the recipe! Then of course there are date scones, herb scones, pumpkin scones and fruit scones.

When anyone thinks of the Country Women's Association (CWA), scones are usually in the picture. I am a very proud member of the CWA of Victoria and have assisted many great cooks to serve our famous scones at various functions including: the Royal Melbourne Show, High teas, get togethers and Australia Day celebrations at Government House. The public always ask for the recipe, with many not believing how simple it is.

After many trials to get the perfect light, fluffy gluten free scone I have settled on this "no fail" recipe. The addition of tapioca flour (arrowroot) and corn flour provide the lightness regardless of the brand of self raising flour used. This simple scone recipe is easy to whip up when unexpected guests call in.

The techniques used here are a combination of tips gained from some of the great bakers at the CWA. Joy Davies, the chief Royal Melbourne Show scone cook insists on only using a knife to mix the ingredients. Not a spoon - and especially not a wooden spoon as it "sucks the air out of the dough". Also to pat out the dough rather than rolling it. Pam Mawson always uses an egg wash to obtain a great even colour on the scone tops. Noela McLeod insists on not twisting the scone cutter to keep the scones straight. Both Joy and Noela brush the cooked scones with melted butter for that final finish.

For all the tips and tricks, watch my Youtube video below

Recipe:
Makes 12

Ingredients:
3 cups gluten free self raising flour
1 cup tapioca flour
4 tbl corn flour
1 tsp baking powder
300 ml cream
300 ml milk

1 egg
Dash of milk

Flour for dusting

Preheat oven to 225°C (fan forced).
Combine all dry ingredients in a large bowl. Make a well and add cream and milk. Using a cutting motion, mix together to form a soft dough.
Turn dough out onto a floured surface and lightly knead. Pat out the dough to a thickness of 2.5 cm. Using a floured scone cutter, cut out scones and place onto a baking tray lined with baking paper.
Lightly beat egg and dash of milk in a separate bowl. Brush the tops of each scone.
Bake for 12-15 minutes. The bottom of the scones should be a pale brown in colour.
Wrap in a tea-towel for a few minutes to steam.

Serve with jam and cream.

updated June 2023