Buttermilk & sultana scones

Buttermilk & sultana scones

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(1 ratings)

Prep: 20 mins Cook: 10 mins - 12 mins


Makes 8
A classic teatime treat goes gluten-free- serve with butter, jam, fresh fruit, clotted cream or a combination of your choice

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition per scone

  • kcalories370
  • fat11g
  • saturates7g
  • carbs63g
  • sugars17g
  • fibre1g
  • protein5g
  • salt1.1g
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  • 450g gluten-free self-raising flour blend, plus extra for sprinkling
  • 1 tbsp gluten-free baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tsp xanthan gum
  • 85g golden caster sugar, plus extra for sprinkling
  • 100g butter, diced



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g sultana, plumped up in boiling water for 10 mins, then drained
  • 284ml pot buttermilk
  • 100ml milk, plus extra for brushing



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • butter and jam, or clotted cream and strawberries (optional), to serve

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  1. Heat oven to 220C/200C fan/gas 7 and lightly flour a large baking sheet. Tip the flour into a large bowl and stir in the baking powder, xanthan gum, sugar and ½ tsp salt.

  2. Rub the butter into the flour mixture with your fingertips until it is completely incorporated, then add the sultanas. Stir the buttermilk and milk together, then pour into the flour mixture. Stir in with the blade of a knife to make a soft dough.

  3. Tip onto a lightly floured work surface and pat out with your hands until about 4cm thick. Don’t knead the mixture as this will make a heavy scone, and if the mixture seems a little too wet, leave for a few mins, as gluten-free flour requires more liquid than wheat flour. Stamp out rounds using a 7cm floured cutter, then place the scones on the baking tray, spaced apart. You will need to lightly squash the dough trimmings together to give you 8-9 scones in total. Brush the tops of the scones with milk, sprinkle with sugar and bake for 10-12 mins until pale golden. Serve with butter and jam, or push the boat out with clotted cream and strawberries, too. Best eaten on the day they are made.

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Comments (2)

fenoola77's picture

These turned out SO well! This was my second attempt at Gluten Free cooking and the last time my bread was inedible! These were really easy and such a good tip about them being a wet mixture. REALLY impressed!

Questions (4)

davecobie's picture

Can yeast be add to this recipe to make a cob type loaf

goodfoodteam's picture

Hi davecobie, thanks for your question. We haven't tested using yeast in this recipe so cannot guarantee perfect results but you should be ok to do so. Alternatively, instead of adding yeast you could turn it into one large savoury scone by omitting the sugar and sultanas. Perhaps add a pinch of salt and some grated cheese, but again we've not tested doing this so do let us know how you get on. If it's a gluten free bread recipe you're after we have this malted walnut seed loaf: or this sundried tomato bread: hope this helps. 

cwaltoncooks's picture

Where do I get xanthan gum?

goodfoodteam's picture

Hi cwaltoncooks, thanks for your question. You should be able to pick xanthan gum from the homebaking section of most larger supermarkets or online. Hope this helps. 

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