Buttermilk & sultana scones

Buttermilk & sultana scones

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(8 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

  • kcal370
  • fat11g
  • saturates7g
  • carbs63g
  • sugars17g
  • fibre1g
  • protein5g
  • salt1.1g


  • 450g gluten-free self-raising flour blend, plus extra for sprinkling
  • 1 tbsp gluten-free baking powder
    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 a dairy product made from separating whole milk or cream into fat and…

  • 50g sultana, plumped up in boiling water for 10 mins, then drained
  • 284ml pot buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 100ml milk, plus extra for brushing



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

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


  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, questions and tips

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21st Jun, 2020
This is absolutely the best GF scone recipe I’ve tried and my husband who is a coeliac said these were the closest to the ‘real thing’ he’d ever had. The key is to not over mix and to let the dough rest for a few minutes before pressing out the scones without any kneading.
Diana Murphy's picture
Diana Murphy
26th Jun, 2019
It was easy to make and turned out great. I mixed the dry ingredients in a bowl and the milk and buttermilk in another bowl the night before. Covered in cling film. Just before we wanted to scones the next day, I rubbed the butter in (make sure it's cold) then mixed by hand gently and patted as instructed. The dough came together beautifully, didn't need any work, wasn't too wet. Baked for 14 minutes (12 was bit pale as I cut them thick) so it was quick too. Delicious.
13th Dec, 2018
The dough was too wet, impossible to handle. Scones didn’t rise but expanded sideways instead. Will not be cooking these again unfortunately.
28th Nov, 2017
Makes lovely fluffy scones with a crunchy top. Made half with sultanas half with chopped fresh pineapple (my seven year old's suggestion!) both turned out really well. Used the fan oven temperature and had to add on about 4 extra minutes to the cooking time.
12th Aug, 2013
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!
8th Jul, 2018
If the gluten free self raising flour has xantan gum in it so I still need to add the additional amount? Thank you!
goodfoodteam's picture
10th Jul, 2018
Thanks for your question. Yes, do add the extra xanthum gum. We hope you enjoy the results!
10th Jan, 2015
Can yeast be add to this recipe to make a cob type loaf
goodfoodteam's picture
16th Jan, 2015
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: http://www.bbcgoodfood.com/recipes/2624635/malted-walnut-seed-loaf or this sundried tomato bread: http://www.bbcgoodfood.com/recipes/2070/glutenfree-sundried-tomato-bread hope this helps. 
cwaltoncooks's picture
18th Sep, 2014
Where do I get xanthan gum?
goodfoodteam's picture
16th Jan, 2015
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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