I can’t take credit for this recipe, as it’s one that my mum created and I have adapted, as she uses shop brought gluten free self-raising flour, and as I can’t tolerate corn I’ve played around with the flour combinations til we were happy with the outcome.
We have tried different versions, namely shop brought baking powder versus my homemade baking powder and to include xanthan gum versus not to include xanthan gum. Verdict they turn out equally delicious no matter which baking powder you use. They are a heavier scone if you include xanthan gum, but it does make it easier to work with. If you skip the xanthan gum like I decided to do then it is very crumbly to work with. I wanted to share a recipe without xanthan gum, and in fact all of my scone recipes can be used without xanthan gum. Without the added xanthan gum they come out very light and crumbly, so very much like a scone texture.
Needless to say this month has been full of scones. I do have quite a few more scone recipes (hehe) including the recipe my grandfather used to teach me to make scones when I was a teenager, which I have since converted to gluten free.
The added coconut flour in these scones create a sweet tasting scone, which my kids love eating them plain. They are also delicious warm from the oven with a chunk of butter/nuttelex….my favourite way to eat scones. My dad loved them with golden syrup, and my husband loves them with strawberry jam. They also make great lunchbox fillers too!
I use a cookie cutter that is approximately 5cm in diameter, so the scones a fairly small. Using this cookie cutter this recipe makes around 17 scones, however, if you use a glass cup or larger cookie cutter it will obviously make less scones.
- ¾ cup Coconut Flour
- ½ cup White Rice Flour
- ½ cup Tapioca Flour
- ½ cup Arrowroot Flour
- 2 teaspoons Baking Powder
- 50g melted Butter or Nuttelex
- 1 cup Milk (Dairy or Non-Dairy) + a little extra for glazing
- 1 Egg
- Preheat oven to 200°C (fan forced).
- Sift flour and baking powder into a large mixing bowl.
- Melt butter/nuttelex then add to milk then mix egg into milk/butter mix.
- Add milk mix to dry ingredients and mix well with a mixing spoon.
- On greaseproof paper pat down mix til it's at the desired thickness (usually around 2-3cm), cut with a cookie cutter or glass cup and put onto greaseproof pan.
- Bake for 15 minutes.
- Allow to cool slightly then eat.
Til my next recipe….enjoy!