Mary Berry Gluten Free Scones Recipe
Mary Berry Gluten Free Scones Recipe bring the classic British teatime treat to everyone's table.
Equipment
- Large mixing bowl
- Fine-mesh sieve
- Pastry cutter or two knives
- Rolling Pin
- Round cookie cutter (2-inch)
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Clean kitchen towel
Ingredients
- 2 cups gluten-free flour blend
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- 4 tablespoons cold butter cubed
- ⅔ cup cold milk
- 1 large egg
- 1 teaspoon vanilla extract
- Extra milk for brushing
Instructions
- Preheat your oven to 425°F (220°C).
- Line baking sheet with parchment paper.
- Sift gluten-free flour, baking powder, and salt together.
- Add sugar to the flour mixture.
- Cut cold butter into small cubes.
- Rub butter into flour until mixture resembles breadcrumbs.
- Beat egg with milk and vanilla extract.
- Make a well in the flour mixture.
- Pour wet ingredients into the well gradually.
- Mix gently until dough just comes together.
- Turn dough onto lightly floured surface.
- Pat dough to 1-inch thickness gently.
- Cut straight down with cookie cutter.
- Place scones on prepared baking sheet.
- Brush tops with milk for golden color.
- Bake for 12-15 minutes until golden brown.
- Cool on wire rack before serving.
Notes
- Keep butter cold for the fluffiest texture in your scones.
- Don't overmix the dough to avoid tough, dense scones.
- Use a sharp cutter and press straight down without twisting.
- Place scones close together on the baking sheet for soft sides.
- Brush with milk just before baking for beautiful golden tops.