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. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently Asked Questions
How do you shape the scones?
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.
How many scones does this recipe make?
This recipe makes a small batch of around 5 scones. You can double the quantities to make a larger batch of 10.
Which gluten free flour do you use?
For this recipe, and the majority of my bakes, I use the FREE gluten free self raising flour which works really well in gluten free baking.
Which dairy free butter do you use?
I use the Stork Original Baking Block which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, I always prefer to use a hard dairy free butter block instead of a soft spread for baking.
Which dairy free milk do you use?
I have tried this recipe with a fair few different types of dairy free milk and the best results were from Alpro Soy Milk and Rude Health Gluten Free Oat Milk.
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
- 140 ml dairy free milk
- 50 g sultanas (optional)
- 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
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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