This Mary Berry Gluten-Free Fruit Scones recipe is a light and fluffy recipe, which is made with a quality gluten-free self-raising flour and sweet sultanas. It’s the perfect afternoon tea treat, ready in about 30 minutes.
Mary Berry Gluten-Free Fruit Scones Ingredients
- 225g (8oz) gluten-free self-raising flour
- 1 tsp gluten-free baking powder
- 50g (2oz) cold butter, cubed
- 25g (1oz) caster sugar
- 50g (2oz) sultanas
- 1 large egg
- About 100ml (3.5 fl oz) milk
How To Make Mary Berry Gluten-Free Fruit Scones
- Preheat and prepare: Preheat your oven to 220°C (200°C Fan, Gas Mark 7). Lightly grease a large baking sheet.
- Combine dry ingredients: In a large bowl, sift together the gluten-free flour and baking powder. Add the cold, cubed butter.
- Rub in the butter: Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the caster sugar and the sultanas.
- Mix wet ingredients: In a measuring jug, beat the egg and then add enough milk to make the total liquid amount to 125ml (4 fl oz). Reserve about 1 tablespoon of the mixture for glazing.
- Form the dough: Pour the rest of the egg and milk mixture into the dry ingredients. Use a round-bladed knife to mix everything into a soft, but not sticky, dough.
- Shape the scones: Turn the dough out onto a surface lightly dusted with gluten-free flour. Knead very gently, then roll or pat it out to about 2cm (¾ inch) thickness.
- Cut and place: Use a 5cm (2in) fluted cutter to cut out the scones. Re-roll the trimmings gently to make more. Place them on the prepared baking sheet.
- Glaze and bake: Brush the tops of the scones with the reserved milk mixture. Bake for 10-12 minutes, or until well-risen and golden brown. Cool on a wire rack.
Recipe Tips
- How to prevent crumbly scones? The key is to not overmix the dough. Handle it as little as possible. If your gluten-free flour blend doesn’t contain xanthan gum, adding ¼ teaspoon can help bind the ingredients and improve the texture.
- How do I get a good rise? For tall scones, make sure your oven is fully preheated. When you cut the scones, press the cutter straight down and pull it up without twisting. Twisting can seal the edges and prevent a straight, even rise.
- Why use cold ingredients? Using cold butter is essential. As it bakes, it creates small pockets of steam that help make the scones light and flaky.
- Can I use a different dried fruit? Absolutely. Dried currants, cranberries, or even chopped mixed peel are all excellent substitutes for sultanas in this recipe.
What To Serve With Gluten-Free Fruit Scones
For a classic British afternoon tea experience, serve these scones warm. The traditional accompaniments are:
- Clotted cream
- Strawberry or raspberry jam
- A pot of freshly brewed tea
How To Store Gluten-Free Fruit Scones
- Room Temperature: Scones are best enjoyed on the day they are baked. Store any cooled leftovers in an airtight container for up to 2 days. To refresh, warm them in the oven at 180°C for a few minutes.
- Freeze: These scones freeze beautifully. Allow them to cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature or reheat directly from frozen in a moderate oven.
Gluten-Free Fruit Scones Nutrition Facts
Calories: approx. 185 kcal per scone | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 250mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. Use a solid, block-style dairy-free butter alternative in place of the butter, and use a plant-based milk like almond or soy milk. The results will be just as delicious.
This is almost always caused by overworking the dough. When you knead or mix the dough too much, it becomes tough. Mix only until the ingredients are just combined for a soft, tender texture.
Yes, but you will need to adjust the baking time. Smaller scones will need slightly less time, while larger scones may need a few extra minutes. Keep an eye on them until they are golden brown.
Mary Berry Gluten-Free Fruit Scones Recipe
Description
A classic recipe for wonderfully light and fluffy gluten-free fruit scones, perfect for a traditional cream tea.
Ingredients
Instructions
- Preheat oven to 220°C/200°C Fan and line a baking sheet.
- Combine flour and baking powder, then rub in cold butter until it resembles breadcrumbs.
- Stir in the sugar and sultanas.
- In a jug, beat the egg and add milk to make 125ml of liquid. Reserve 1 tbsp for glazing.
- Add most of the wet mixture to the dry, mixing gently with a knife to form a soft dough.
- On a floured surface, pat the dough to a 2cm thickness. Cut rounds with a 5cm cutter.
- Place on the baking sheet and brush tops with the reserved egg/milk mixture.
- Bake for 10-12 minutes until risen and golden.
Notes
- For the best texture, handle the gluten-free dough as little as possible. Do not over-knead.
- Using cold butter is key to creating a light, flaky scone.
- When cutting, press the cutter straight down without twisting to ensure the scones rise evenly.
