These gluten free buttermilk scones are the latest recipe in the 30 minute gluten free recipe series I’m working on at the moment. A selection of speedy recipes that give you great results without compromising on flavour or texture. And these buttermilk scones are stunning, absolutely gorgeous laden with jam and clotted cream or as part of a classic afternoon tea.
If you don’t have buttermilk to hand, I do have a wonderful classic gluten free scone recipe too. Or for a savoury option, try my gluten free cheese scones. Both of those recipes also feature in my cookbook Eat & Enjoy Gluten Free (Amazon review: “Without doubt this is the best gluten free (actually scrap that) .. this is the best recipe book I own!” Jen).
How Do These Gluten Free Buttermilk Scones Vary From Classic Scones?
These gluten free buttermilk scones have a slightly fluffy, bouncier texture than classic scones. This is caused by the immediate reaction between the buttermilk and the bicarbonate of soda, causing the dough to rise very rapidly in the oven.
They also have a very subtle tang to their flavour and they really remind me of the amazing scones my grandmother used to make me when I was a kid.
I Can’t Find Buttermilk – Is There an Alternative I Can Use?
Buttermilk is usually found in the fresh dairy produce area of supermarkets in the UK, in the milk and cream section. If you can’t find it or want to make a lactose free buttermilk, it is easy to make at home, simply follow this BBC recipe.
If you don’t want to use buttermilk, head to my classic gluten free scones recipe as that only calls for milk and they can easily be made lactose or dairy free.
Which Flour Do You Use?
I use a flour that is widely available in the UK, FREEE by Doves Farm Self Raising Flour. You can find it in every large UK supermarket, in the free from section.
If you only have plain flour available where you live (or have simply run out of self raising), add an extra 3.5 tsp baking powder and an additional half tsp xanthan gum (unless your blend already contains it).
Gluten Free Buttermilk Scones Recipe
Time for the recipe, which you’ll find below. It will make 6 large buttermilk scones, although the recipe can be halved or doubled if you want to make more or less. Or you could also cut the dough into 9 if you want slightly smaller scones.
If you have questions, please do message me on social media (@myglutenfreeguide) or email me at [email protected]. I’ll get back to you as soon as I can.
If you enjoy these gluten free buttermilk scones pleeeeeeeease leave a review on the recipe card below, they are incredibly helpful (and encouraging!) for me.
Laura x
Gluten Free Buttermilk Scones (30 Minute Recipe)
The most incredible gluten free buttermilk scones, which only take 30 minutes to make. Enjoy them laden with jam and cream or as part of a gluten free afternoon tea.
Ingredients
- 370g (13oz) gluten free self-raising flour (I used FREEE by Dove's Farm)
- 1 tsp gluten free baking powder
- 1 tsp bicarbonate of soda
- 1 tbsp caster sugar
- 0.5 tsp xanthan gum
- 0.5 tsp fine salt
- 100g (3.5oz) unsalted butter, chilled
- 130ml (4.5 fl oz) buttermilk
- 2 large eggs (plus 1 egg for glazing)
Instructions
- Preheat oven to 200C (fan) and line a baking tray with silcione mat or greaseproof paper.
- Take a large mixing bowl and combine the flour, bicarbonate of soda, baking powder, sugar, xanthan gum and fine salt.
- Grate the butter into the mixing bowl, using the coarse side of a cheese grater. Rub the butter into the flour mix with your fingertips, to produce a coarse breadcrumb-like mixture.
- Add the eggs and mix through, then gradually add the buttermilk stirring to combine as you go. Then work the mixture with your hands to nice pliable dough. It should be soft and very slightly sticky, but if it is too sticky, add a bit more flour. If it is dry and breaking apart, add a drop more buttermilk. Egg sizes do vary, hence there is a bit of leeway here.
- Lightly dust the silicone mat/baking paper with flour and press the dough out with your hands to form a rectangle shape. Dust a rolling pin with flour and roll out to a thickness of 3-4cm, keeping the rectangle shape.
- Cut into 6 rectangular scones using a large knife (lightly dust with flour to avoid any sticking), then ease them apart and arrange on the baking tray with a couple of cm gap between them.
- Beat the final egg together with a drop of milk or water, then brush the tops of the scones with a little beaten egg, before baking on the middle shelf of the oven at 200C (fan) for 12 minutes. After this time they should be risen and golden, and you can tuck straight in or allow them to cool and enjoy later.
Serve with jam (jelly) and clotted cream (very thick cream) for a classic British cream tea experience!
Notes
These scones reheat really well, I actually use my airfryer to warm mine (5 minutes at 160C did it nicely). Or of course you can also warm them in your oven or microwave.
Freezing - these can be made ahead and frozen, store in a airtight tub and enjoy within 3 months of freezing.
I hope you enjoy these gluten free buttermilk scones! For more delicious bakes, why not try some of these recipes:
- Cheddar & Spring Onion Rolls (30 Minute Recipe)
- Double Chocolate Muffins (30 Minute Recipe)
- Cheese Straws (30 Minute Recipe)
Happy baking! x
