Gluten Free Scones
These Gluten Free Scones are just like Grandma used to make. They're super allergy friendly and make a great afternoon tea treat.
Prep Time10 mins
Cook Time14 mins
Total Time24 mins
- 1 1/2 Cups plus 2 Tablespoons Arrowroot plus an extra 1 Tablespoon for kneading
- 2/3 Cup plus 2 teaspoons Coconut Flour
- 4 teaspoons Baking Powder
- 4 Tablespoons Coconut Oil hard or slightly softened
- 2 teaspoons Vanilla Extract
- 1 Cup Milk of choice
- Jam and cream for serving.
Preheat the oven to 200C/400F.
Line and grease a large baking tray.
Place the dry ingredients into a large mixing bowl.
Add the coconut oil, in 4 -6 lumps, and use your finger tips to 'rub' the oil into the flour. The mix will resemble bread crumbs.
Make a well into the centre of the dry ingredients and add the wet ingredients.
Using a flat blade knife (I used a butter knife) lightly mix the ingredients together.
Using wet hands, knead the dough until it comes together in the mixing bowl.
Place the extra arrowroot onto a clean bench and knead the dough for 1-2 minutes. It should come together and be light and elastic (it will resemble and feel a bit like play doh).
There are 2 options to make scones
Divide the dough into 10 equal portions and make into scone shapes, making sure they're at least 3.5-4cm in height. Place on the baking tray. OR
Roll/push with your hands the dough into a 3-4cm high square. Use a glass/cookie cutter, cut out the scones and place on the baking tray. Cut out more shapes then re-roll and repeat until all the dough is used.
Bake the scones for 12-15 minutes (depending on size).
Serve warm with Jam and Cream.