I still remember the first time I tried baking scones. The kitchen smelled warm and comforting. I was nervous about getting the texture right. A friend had given me Jamie Oliver’s gluten free scones recipe. At first, I was skeptical. Gluten free baking always seemed tricky. But the moment I pulled them out of the oven, I knew I had found something special. Soft on the inside, lightly crisp on the outside, with just the right crumb. These scones aren’t just a recipe-they’re a little daily joy in edible form.
Jamie Oliver’s Gluten Free Scones Recipe
I’ll admit, I’ve tried countless gluten free scone recipes. Some turn out dry. Others fall apart before you even get a bite. Jamie Oliver’s recipe changed everything for me. It’s simple. It’s forgiving. And most importantly, it produces scones that taste like the real deal.
- Soft and fluffy texture
- Subtle sweetness that isn’t overpowering
- Perfect with jam, butter, or even a little cheese
- Can be whipped up quickly on a busy morning
This isn’t just a recipe. It’s a confidence booster for anyone who thought gluten free baking was intimidating.
Ingredients Needed
The first time I went shopping for this recipe, I was amazed at how simple it was. No rare ingredients, no fancy gadgets. Just pantry staples and a few fresh touches. Here’s what you need:
- 250g gluten free self-raising flour
- 50g unsalted butter, chilled and cubed
- 1 tablespoon baking powder
- 2 tablespoons sugar (caster or granulated)
- 1 pinch of salt
- 150ml milk (plus extra for brushing)
- 1 egg (for binding and brushing)
Optional extras for flavor or topping:
- 1 teaspoon vanilla extract
- 50g dried fruit like raisins or cranberries
- A handful of chopped nuts
- A sprinkle of coarse sugar for crunch
How To Make Jamie Oliver’s Gluten Free Scones
The first time I followed this method, I felt like I was back in a real bakery. Here’s the step-by-step:
- Preheat the oven to 200°C / 180°C fan / 400°F. Line a baking tray with parchment paper.
- Mix dry ingredients – combine the gluten free flour, baking powder, sugar, and salt in a large bowl.
- Rub in the butter – use your fingertips to mix until the mixture resembles fine breadcrumbs.
- Add milk and egg – pour in gradually and gently mix to form a soft dough. Avoid overworking.
- Shape the scones – lightly flour a surface and roll out dough to about 2 cm thick. Use a cutter to shape.
- Brush with milk or egg – this gives a golden, glossy top.
- Bake for 12-15 minutes – or until lightly golden and springy to the touch.
- Cool slightly – enjoy warm with your favorite spread.
Ingredient Science Spotlight
I love thinking about why ingredients do what they do. In these scones:
- Gluten free flour – gives structure but lacks gluten’s elasticity. That’s why gentle mixing is crucial.
- Baking powder – creates air pockets for lift, making the scones soft and fluffy.
- Butter – melts in the oven, producing layers and that delicate crumb.
- Egg and milk – provide moisture and help bind the scone without making it dense.
Understanding these little interactions makes baking feel like chemistry. Every measurement has a reason.
Expert Tips
I learned a few tricks after burning my first batch:
- Always chill your butter. Soft butter makes the scones heavy.
- Don’t overmix the dough. Overworking = dense scones.
- Use a light touch when shaping. Pressing too hard flattens them.
- Bake immediately after cutting. Resting dough can dry it out.
- Rotate the tray halfway for even browning.
Recipe Variations
I like to experiment depending on the season or my mood:
- Cheese & Chive Scones – add 50g cheddar and a tablespoon of chopped chives.
- Fruit Scones – toss in 50g dried cranberries or raisins.
- Sweet & Spiced – add a teaspoon of cinnamon or nutmeg for warmth.
- Nutty Crunch – sprinkle almond slivers on top before baking.
Each variation keeps the base technique the same, but offers a completely new flavor experience.
Final Words
I always tell friends baking is therapy. Gluten free doesn’t have to be frustrating. These scones are proof. The smell, the warmth, the soft bite-it’s magic in every batch. With a little patience, anyone can master them. And sharing them? Even better. There’s something about handing someone a golden scone that feels like giving a hug.
FAQs
Can I Use A Different Flour For Jamie Oliver’s Gluten Free Scones?
Yes, you can try other gluten free flours like rice flour or a gluten free all-purpose blend. Just be sure to adjust the liquid as needed.
How Do I Make The Scones Fluffier?
Make sure you’re using a good gluten free flour blend and don’t overwork the dough. Gently mix and handle the dough to keep the texture light.
Can I Add Fruit Or Other Ingredients To The Scone Recipe?
Absolutely! You can fold in dried fruit like raisins or fresh berries to the dough. Just make sure not to add too much so the dough doesn’t get too wet.