Orgran gluten-free scones

June 17, 2016 5:30 pm Published by Leave your thoughts

Whether you’re celebrating Her Majesty’s 90th birthday with a slap-up cream tea, or just stocking up your own cake-tin, this recipe for gluten-free scones from Orgran ensures that everyone can enjoy a teatime treat.

Ingredients Gluten free scones for tea

290g Orgran self-raising flour

190ml milk or soy milk, plus extra for glazing

1 egg

20g chopped butter

1 tbsp sugar

Pinch of salt


Preheat the oven to 220°C (430°F). Lightly grease a baking tray.

Sift the flour, salt and sugar into a large bowl. Rub in the butter, using your fingertips, until the mixture is fine and crumbly.

Lightly beat the egg and milk in a separate bowl.

Make a well in the centre of the mixture and pour all the egg mixture into the well.

Mix lightly with a spoon or spatula to form a soft dough. Slowly, add a small quantity of flour to prevent sticking, if needed.

Gather the dough together, (do not knead) and turn it out onto a lightly floured surface. Lightly press out the dough until it is 2.5cm thick.

Cut out rounds with a floured 5cm cutter.

Heat a baking tray in the oven for 5 minutes.

Glaze with the extra milk. Bake on the middle shelf of the oven for 10-15 minutes or until golden brown on the top.

Serving: serve warm or cold with butter, cream, jam or strawberries.


For sultana scones, add 1 cup of sultanas when you sift the flour into the bowl.

For date scones, add 1 cup of finely chopped and pitted dates to the flour.

For cheese scones, add 1 cup of grated cheddar cheese to the flour and omit the sugar.

Makes: 12

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This post was written by Yzanne

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