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!
50gdairy free butter (The Stork baking block works best)
Pinch of salt
1egg (for an egg wash)
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.
Scones are best served warm and fresh out the oven. Once cool, store in an air tight container and pop in the toaster/under the grill to warm up before eating.
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.