Gluten Free Scones and Jam

Makes 6-8 scones
An organic, gluten free take on the British classic scones and jam, made with our best-selling Organic Rice Flour.

250g Amisa Brown Rice Flour

½ tsp fine salt

1 tsp xanthan gum

1 tsp gluten-free baking powder

50g caster sugar

40g cold butter , cubed

75ml whole milk

1 large egg and 1 egg yolk

50g sultanas

  1. Mix the flour, salt, xanthan gum, baking powder and sugar together in a bowl. Rub in the butter with your fingertips until you have fine breadcrumbs. You can also do this by gradually pulsing the mixture in a food processor until it resembles breadcrumbs.
  2. Whisk together the milk and whole egg and gradually mix into the flour mixture with your hands until you have a smooth dough. Mix in the sultanas. Knead briefly to come together into a ball.
  3. Gently roll out the scone dough until 2cm thick. Transfer to a baking tray lined with parchment and chill for 30 mins to firm up the dough, making it easier to cut out.
  4. Heat oven to 220°C.
  5. Remove the dough from the fridge and, using a 5cm cutter, cut out 6-8 scones. Put the scones upside down (this will mean you get a neater top when baked) onto another baking tray lined with baking parchment, spread 2cm apart.
  6. Whisk the egg yolk and evenly brush the tops of the scones. Put the scones on a tray and transfer to the freezer for 15 mins. 
  7. Remove the scones from the freezer and brush the tops with the beaten egg again, then bake for 12-15 mins until golden brown. 
  8. Eat warm or cold, generously topped with jam and cream.


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