Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Gluten-free Plain White Scones

by Clare Marriage from FREEE Baking

Makes a classic British afternoon tea accessible for all, these gluten-free scones are completely identical to the gluten-based original - light, fluffy and perfect topped with clotted cream and jam.


Traditional British classic, these easy to make scones are perfect served warm with jam and clotted cream.

Read more Read less


oil, for baking tray
100ml milk
½ tsp lemon juice
200g FREEE Plain White Flour, plus extra for dusting
½ tsp FREEE Bicarbonate of Soda
1 tsp FREEE Xanthan Gum
50g caster sugar
25g butter
1 egg

Don't miss our spring eBook sale!


Cooking time: 18–20 MINUTES.

Preheat the oven to 200°C, Fan 180°C, 400°F, Gas 6. Rub some oil around the inside of a large baking tray or insert a baking liner.

Measure the milk into a bowl and add the lemon juice.

Put the flour, bicarbonate of soda, xanthan gum and sugar into a bowl, stir to combine and sift into a mixing bowl. Add the butter and mix until it resembles breadcrumbs.

Break the egg into the milk bowl and beat them together.

Tip all but a tablespoon of the liquid into the mixing bowl and stir to form a soft dough, stopping when it becomes sticky.

Lightly flour a work surface, put the dough in the middle and sprinkle it with flour.

With the palm of your hand, gently flatten the dough until 3cm/ 1¼ inch thick. Press a 5cm/2 inches round cookie cutter or glass into the dough to make circles. Using a fish slice, transfer the soft scones to the prepared baking tray. Brush the top of the scones with the remaining milk mixture.

Bake for 18–20 minutes until golden.

Comments are closed.

More Recipes from FREEE Baking

View all


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week