Sultana scones! (Gluten & dairy free)
My gluten and dairy free sultana scones are absolutely delicious served with butter (or cream!) and jam. They are best served warm straight out of the oven and make the perfect afternoon tea treat. Try not to over knead the dough when you make these, as this prevents them from rising.
To get the perfect scone shape you will need to use a scone cutter, you can purchase one of these from Amazon by clicking here. If you do make my scones, don’t forget to tag me in your photos over on social media!
Gluten and dairy free sultana scones
Ingredients
- 225 g gluten free self raising flour
- 1 heaped tsp baking powder
- 1/4 tsp xanthan gum
- 25 g caster sugar
- 50 g dairy free butter (The Stork baking block works best)
- 140 ml soya milk
- Handful sultanas
- Pinch of salt
- 1 egg (for an egg wash)
Instructions
- Pre heat your oven to 200°C and line a baking tray with baking paper.
- Mix together your flour, salt, baking powder and xanthan gum and rub in the butter using your fingers until you have a bread crumb consistency.
- Stir in the soya milk, sugar and sultanas to form a soft dough.
- Knead the dough very lightly on a floured surface (try not to over knead your dough as this will prevent the scones from rising). Pat out to about 3.5/4cm thick (they won't rise as much as normal scones so the thicker the better!). Use a scone cutter to cut rounds and place on your baking tray. Lightly knead together the rest of the dough and cut out more scones until you use up all of the dough.
- Brush the tops with egg wash and bake for 15 minutes until risen and golden brown.
Notes
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
*Please note, this post contains an affiliate link. This means that if you purchase any products using my link, I will receive a small % of the money you spend.
We have just baked these using your recipe and they are delicious. We were wondering if we had done it correctly as we didn’t add the egg to the mix and rather kept it to last and used as an egg wash to brush over before baking
Glad you enjoyed them 😊 yes that is correct, you don’t use any egg in the mix just as a wash so they go golden in the oven. X
I am diary/soya free, would this recipe work with oat milk?
Hi Kelly, I haven’t tried using oat milk before but I don’t see why it wouldn’t work 🙂 x
Is 200 for a fan oven ?
Yes this is for a fan oven
First time I made them they lasted 5 days and were all good!
This time I made them with dates, OGM delicious!!!
Really easy to make and tasted delicious
The problem I found is that if I rolled out to 3.5cm or 4cm thick as recipe states it would only make 3 scones. How can ghat be right please? Also is the mixture meant to be very wet and sticky?
Hi Julie, I’ve made this recipe multiple times and it always makes 6 for me (if you want to make more you could always double the mixture quantities). The mixture should be slightly sticky, but rolling it out with flour will help this. Thanks, Alice