At Oken's Kitchen and at Thomas Oken Tea Rooms we've spent years perfecting the Gluten Free Scones we serve.
Making scones without gluten can be tricky as its hard to get the taste and texture exactly right but we think we've finally nailed it. We get asked for the recipe so many times after people have tried our scones, I thought I'd put it up here so everyone can make them.
The first trick is we don't use butter in our gluten free scones, we use a mixture of cream and milk. This helps the gluten free flour bind together more easily, it also saves your wrists from all the rubbing! We also use a mixture of ground almonds and gluten free flour to reduce the aftertaste the flour can often give. Finally we use icing sugar in our scones rather than caster sugar to reduce the crumbly texture gluten free scones tend to have.
Here's the full recipe - please don't hesitate to comment or pop me an email if you have any questions.
This recipe is the one we use in the Tea Rooms so it makes 18 scones. These scones freeze really well, just allow them to cool before wrapping them individually in clingfilm and pop them in the freezer. Defrost for a couple of hours before gently re-heating in the oven. They will last in the freezer for up to 2 months.
1kg of plain gluten free flour (1 bag)
10 tsp. baking powder
150g ground almonds
100g icing sugar
Pinch of salt
2 handfuls of raisins
360ml double cream
600ml whole milk (you may need slightly more)
1. Preheat the oven to 200 degrees (fan)
2. In a large bowl mix together the flour, baking powder, ground almonds, icing sugar, raisins and salt
3. Stir in the cream and milk. The mixture should begin to get very stiff but press together when handled. You want a fairly dry mixture
4. Kneed the mixture into a ball and roll out to around a one and a half inch thickness. The scones won't grow much in the oven so make sure they are the height you want the end result to be
5. Stamp out your scones with a 5cm scone cutter and plate them on a baking sheet
6. Put your scones in the oven for 10 minutes, after 10 minutes turn your baking sheet around to ensure an even bake and cook for another 10 minutes
7. Serve warm with clotted cream and jam