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Gluten-free raspberry and buttermilk scones recipe

Gluten-free raspberry and buttermilk scones recipe

1 rating

These gluten-free scones are made with fresh raspberries and creamy buttermilk. Ready in just 25 minutes, this quick and easy bake is the perfect for a picnic or afternoon tea. See method

  • Makes 9
  • 10 mins to prepare and 15 mins to cook
  • 261 calories / serving
  • Freezable
  • Vegetarian
  • Gluten-free

Ingredients

  • 400g gluten-free self-raising flour plus extra for dusting
  • 75g unsalted butter, diced
  • 3 tbsp demerara sugar
  • 1 large egg, beaten
  • 175ml buttermilk
  • 100g raspberries, halved if large
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1100kj
    261kcal
    13%
  • Fat

    8g 12%
  • Saturates

    5g 24%
  • Sugars

    7g 7%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 42.8g Protein 3.8g Fibre 0.5g

Method

1. Preheat the oven to gas 7, 220°C, fan 200°C, and line a baking sheet with nonstick baking paper.

2. Put the flour in a mixing bowl and use the tips of your fingers to rub in the diced butter until incorporated. Stir through 2 tbsp sugar and a pinch of salt.

3. Mix half the beaten egg with the buttermilk in a jug. Make a well in the centre of the flour mix and add enough of the buttermilk mixture to make a soft dough.

4. Gently knead in the raspberries, working quickly so they don’t fall apart too much. Lightly dust a clean worktop with flour. Gently shape the dough into a rough square about 3cm thick, then cut into 9 smaller squares. Transfer to the prepared tray.

5. Brush the tops with the remaining beaten egg and sprinkle with the remaining demerara sugar. Bake for 14-16 mins, or until golden. Transfer to a wire rack to cool a little before eating. The scones are best eaten the day they are made, but will keep for up to 3 days in an airtight container.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Scones recipes

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