Gluten Free Cream Scones




These scones are light in texture and have a slight, lovely crispness, due to the gluten free flour content, plus they cook and rise really well and taste excellent. This truly is a quick and easy recipe because cream replaces the milk and butter, (meaning no tedious rubbing in of the butter into the flour). At first the mixture will seem dry, but it warms up when kneaded together a few times.

I used Edmonds Gluten Free Self-Raising Flour, which is a mix of: starch (maize, tapioca, potato), rice flour, raising agents, sodium bicarbonate, and salt.








Makes about 14-16 scones using a 6cm round fluted cutter


2 cups Edmonds gluten free self-raising flour

¼ tspn salt

1 tbsp caster sugar

300 ml cream


  1. Preheat oven to 220 degrees Celsius.


  1. Lightly dust an oven tray with gluten free flour. Sift the flour into a bowl. Add the sugar and salt. Stir together.


  1. Stir in the cream with a fork.


  1. Turn onto a floured bench. Knead 3-4 times. Roll out to about 1.5 cm thickness. Cut into 6 cm rounds using a biscuit cutter. Cut straight down through the dough without twisting the cutter otherwise the scones will rise unevenly. Knead offcuts together, and roll out again to cut more scones.


  1. Place on the floured tray and bake for 10-12 minutes, until golden.


  1. Serve with raspberry jam and whipped cream, or a topping of passionfruit pulp with whipped cream.



Passionfruit pulp recipe:



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