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However you pronounce the word and whichever way you put the jam and cream on, scones always make the most delightful afternoon tea

  • Makes12
  • 30 mins
  • 200°C/fan 180°C/gas mark 6

Emily's option

I've added an optional quantity of sultanas for the perfect fruit scone


  • 400g gluten-free self-raising flour
  • 1 tsp xanthan gum
  • 1 tsp gluten-free baking powder
  • 140g butter
  • 90g caster sugar
  • 1 egg, topped up to 150mL with milk
  • optional: 50g sultanas
  • 1 egg, beaten to brush on top
  • optional: sugar to sprinkle on top


1 Preheat the oven to 200°C/fan 180°C/gas mark 6. Grease and line a baking tray with baking parchment paper.

2 Put the gluten-free flour, xanthan gum, gluten-free baking powder and butter in a food processor and whizz until the mixture resembles breadcrumbs. If you don't own a food processor you can rub the butter and flour mixture together with your hands.

3 Add the sugar (and fruit if you're using some) and pulse a couple of times with the food processor.

4 Add the egg and milk mixture and pulse a few times until the dough holds together.

5 Turn the dough out onto a floured surface and squash down until approximately 2cm thick. Cut into rounds using a 5.5cm cutter and place on a baking tray. Then brush the tops with the beaten egg and finally sprinkle with sugar.

6 Bake in the oven for 10-15 minutes until well risen and golden brown. Serve with jam and cream (or cream and jam)!