The World’s Best Buttermilk Gluten-Free Scones!

30 Oct


Following on from my best ever gluten-free scones, I found a way to better them. Add buttermilk! These are the lightest, fluffiest, most delicious scones you will ever taste. Well, you’ll have to excuse me blowing my own trumpet again but I think these are the World’s best gluten-free scones. They came out quite large, so they take about 5 minutes longer to cook than my other scones recipe. Try both recipes and let me know what you think 🙂


250g/ 8 oz gluten free self-raising flour

1 level tsp gluten free baking powder

1/2 tsp Xanthan Gum

50g/ 1 3/4 oz butter

50g/ 1 3/4 oz caster sugar

1 large egg

150ml/ 1/4 pint buttermilk

Literally ‘a handful’ of sultanas


  1. Pre-heat the oven to gas mark 5 or 180° C
  2. Sift the flour, Xanthan Gum and baking powder into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar
  3. Lightly beat together the egg and add to the mix. Then add the milk to the flour mixture and gently mix to give a smooth consistency. You can do this by hand with a wooden spoon or spatula
  4. Sprinkle in your handful of sultanas and mix so they are evenly spread throughout the mixer
  5. This mixture is impossible to roll out or cut, so use an ice-cream scoop to pop 8 even mounds on a lined baking sheet.
  6. Bake the scones in the centre of the oven for 20-25 minutes or until they are a light golden colour. Remove the baking sheet from the oven and slide the scones on to a wire rack to cool slightly.
  7. Serve scones warm from the oven with strawberry jam and clotted cream. They are perfectly crisp on the outside and wonderfully light on the inside. I defy you not to eat them all at once! But if you can’t, they freeze well too.

Happy baking everyone and I’d love to see pictures of your scones🙂


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