Rich gluten free scones

Rich gluten free scones

Rich gluten free scones

Great scones made using our Cassava flour. Scones need a light touch or they can become tough and heavy, so handle them as little as possible. Roll them out quite thickly to start with; they never rise as much as you think they will. Serve the scones split open or sandwiched together with lots of jam and cream.

  • Prep Time20 min
  • Cook Time15 min
  • Total Time35 min


    For the batter

    • 75g butter, chilled and cut into cubes, plus extra for greasing
    • 250g Isabel’s all-purpose Cassava flour, plus extra for dusting
    • 60g of Almond flour
    • 40g of Cornflour
    • 2 1⁄2 tsp baking powder
    • 45g caster sugar
    • A few drops of vanilla
    • 75g sultanas
    • About 150ml buttermilk
    • 2 Medium eggs, beaten


    Preheat the oven to 180C/Gas mark4/350F. Line a baking tin approx. size 22cm x 30cm with baking paper.


    Preheat the oven to 180°C (fan 160°C/400°F/Gas 6). Lightly grease a large baking sheet.
    Put the flours, sugar, vanilla and baking powder into a large mixing bowl. Add the cubes of butter, keeping all the ingredients as cold as possible.
    Rub in lightly and quickly with your fingertips until the mixture looks like fine breadcrumbs. Add the sultanas.


    Pour 100ml of the buttermilk and all but 2 tablespoons of the beaten egg into the flour mixture.
    Mix together with a round-bladed knife to a soft, but not too sticky dough, adding a bit more buttermilk if needed to mop up any dry bits of mixture in the bottom of the bowl.


    Turn the dough out onto a lightly floured work surface, lightly knead just a few times only until gathered together, then gently roll and cut the dough into circles or rectangles about 2cm deep.
    Cut out as many rounds as possible from the first rolling with a 6cm cutter (a plain cutter is easier to use than a fluted one) and lay them on the baking sheet, spaced slightly apart.
    Gather the trimmings, then roll and cut out again.


    Brush the tops of the scones with the reserved egg and if you wish sprinkle some granulated sugar on top. Bake for about 10-15 minutes, or until risen and light golden. Remove and cool on a wire rack.

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