medshi8 This tender, crumbly Mary Berry Gluten Free Scones recipe is made with gluten-free self-raising flour, cold butter, and fresh eggs, and ready in just 25 minutes. Watching the rounds rise high and turn golden brown in the hot oven creates real excitement for a proper cream tea. I honestly find this version just as satisfying and delicious as the traditional wheat-based original.
Why This Classic Works
Mary Berry’s baking philosophy relies on simplicity and precision, which translates perfectly to gluten-free adaptations. I discovered that the secret lies in the hydration; gluten-free flour is thirstier than wheat flour, so ensuring the total liquid volume is correct prevents the scones from becoming dry or crumbly.
When I first made these, I used a rolling pin and knocked too much air out of the dough, resulting in flat discs. I learned that gently patting the dough into shape with your hands preserves the structure, giving you that essential lift and light texture.
Mary Berry Gluten Free Scones Ingredients
- 450g Gluten-free self-raising flour (plus extra for dusting)
- 2 tsp Guten-free baking powder
- 1 tsp Xanthan gum (omit if your flour blend already includes it)
- 75g Unsalted butter, cold and cubed
- 50g Caster sugar
- 2 Large eggs
- Approx. 150ml Whole milk (see instructions for volume method)
How To Make Mary Berry Gluten Free Scones
- Preheat Oven: Preheat your oven to 220°C (200°C Fan/Gas 7). Lightly grease a large baking sheet or line it with baking parchment.
- Rub In Butter: Measure the flour, baking powder, and xanthan gum into a large bowl. Add the cold cubed butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs, then stir in the sugar.
- Measure Liquid: Crack the eggs into a measuring jug. Pour in enough milk to bring the total liquid volume up to 300ml (approx ½ pint). Beat the mixture with a fork to combine.
- Make Dough: Pour the egg and milk mixture into the dry ingredients, reserving just 1 tablespoon in the jug for glazing later. Mix gently with a round-bladed knife until you have a soft, slightly sticky dough.
- Shape Scones: Turn the dough onto a lightly floured surface. Gently pat it out with your hands to a thickness of about 2cm (do not use a rolling pin). Use a 6cm fluted cutter to stamp out rounds, pushing straight down without twisting.
- Bake: Arrange the scones on the prepared baking sheet. Brush the tops with the reserved egg mixture. Bake for 10–15 minutes until well-risen and golden brown.
Recipe Tips
- Keep Butter Cold: The butter must be chilled before you start. Cold butter creates little pockets of steam as it melts, which helps the scones rise and become flaky.
- Do Not Twist: When using your cutter, push straight down and pull straight up. Twisting the cutter seals the edges of the dough and stops the scones from rising evenly.
- Handle Gently: Gluten-free dough can be fragile. Work quickly and handle it as little as possible to keep the texture light rather than tough.
- Check Your Flour: Ensure your flour blend already contains xanthan gum; if not, you must add 1 teaspoon to help bind the crumbs.
What To Serve With Gluten Free Scones
Serve these warm from the oven split in half with a generous dollop of clotted cream and high-quality strawberry jam. For a savoury twist, you could omit the sugar and serve them with butter and a slice of sharp cheddar cheese.
How To Store
These scones are best eaten on the day they are made, ideally while still warm. If you have leftovers, freeze them on the day of baking; simply defrost at room temperature and warm them in the oven before serving.
FAQs
Why did my gluten-free scones crumble?
This usually happens if the dough was too dry or lacked binding agents. Make sure your flour blend contains xanthan gum and that you measured the liquid accurately.
Can I use dairy-free milk?
Yes, you can substitute the whole milk for unsweetened almond or soya milk. Ensure you use a dairy-free block butter alternative for the fat as well.
Why didn’t my scones rise?
The oven might not have been hot enough, or you may have rolled the dough too thin. Aim for a 2cm thickness before cutting and ensure the oven is fully preheated.
Nutrition
- Calories: 240 kcal
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 55mg
- Sodium: 320mg
- Total Carbohydrate: 36g
- Protein: 5g
Try More Recipes:
- Mary Berry Cheese and Herb Scones Recipe
- Mary Berry British Scones Recipe
- Mary Berry Fruit Scones Recipe
Mary Berry Gluten Free Scones
10
servings10
minutes15
minutes25
minutesMary Berry Gluten Free Scones light crumbly texture gluten-free self-raising flour 25 minutes afternoon tea. These golden treats prove that wheat-free baking can be just as delicious as the original classic, making them perfect for Sunday brunch.
Ingredients
450g Gluten-free self-raising flour (plus extra for dusting)
2 tsp Gluten-free baking powder
1 tsp Xanthan gum (omit if your flour blend already includes it)
75g Unsalted butter, cold and cubed
50g Caster sugar
2 Large eggs
Approx. 150ml Whole milk (see instructions for volume method)
Directions
- 1. Preheat Oven: Preheat your oven to 220°C (200°C Fan/Gas 7). Lightly grease a large baking sheet or line it with baking parchment.
- 2. Rub In Butter: Measure the flour, baking powder, and xanthan gum into a large bowl. Add the cold cubed butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs, then stir in the sugar.
- 3. Measure Liquid: Crack the eggs into a measuring jug. Pour in enough milk to bring the total liquid volume up to 300ml (approx ½ pint). Beat the mixture with a fork to combine.
- 4. Make Dough: Pour the egg and milk mixture into the dry ingredients, reserving just 1 tablespoon in the jug for glazing later. Mix gently with a round-bladed knife until you have a soft, slightly sticky dough.
- 5. Shape Scones: Turn the dough onto a lightly floured surface. Gently pat it out with your hands to a thickness of about 2cm (do not use a rolling pin). Use a 6cm fluted cutter to stamp out rounds, pushing straight down without twisting.
- 6. Bake: Arrange the scones on the prepared baking sheet. Brush the tops with the reserved egg mixture. Bake for 10–15 minutes until well-risen and golden brown.
