I still remember the first time I tried making scones from scratch. It was a weekend, and I was craving something warm and comforting for tea. I didn’t want the usual store-bought scones that felt like cardboard. So I decided to give it a go-and made a total mess in the kitchen. Flour everywhere, the dough more like glue than a soft, fluffy treat. But it was fun, and I’ve learned a lot since then.
Over the years, scone recipes have evolved for me. I’ve tried all sorts of twists and variations, but one of my favorites is Jamie Oliver’s gluten-free scones. They’re light, crumbly, and just the right amount of sweetness. Not only are they easy to make but they’re also a great option for people avoiding gluten. The idea of gluten-free baking always felt intimidating, but this recipe makes it simple.
So, if you’re thinking about baking up a batch, let me take you through Jamie Oliver’s gluten-free scone recipe step-by-step.
Jamie Oliver’s Gluten Free Scones Recipe
I first stumbled upon Jamie’s recipe during one of my random recipe hunts online. I was trying to perfect a batch of scones for a friend who couldn’t eat gluten. I always thought gluten-free baking required special tricks and tons of weird ingredients-but this recipe was different. It felt like any other scone recipe, just with a little swap in the flour.
Here’s how it goes:
Ingredients Needed
You don’t need a ton of fancy ingredients here. Just the basics, with a couple of key substitutions to make them gluten-free. Here’s what you’ll need:
- Gluten-Free Self-Raising Flour: This is your base. The self-raising part means you don’t need to add baking powder separately.
- Butter: Real butter gives that flakiness we all love in scones.
- Caster Sugar: This is a fine sugar that dissolves easily, giving the scones a tender crumb.
- Eggs: You’ll need one to bring everything together and help the scones rise.
- Milk: A dash of milk adds moisture. You can use dairy or a non-dairy alternative.
- Salt: Just a pinch to balance out the sweetness.
- Lemon Zest (optional): This adds a refreshing brightness that elevates the flavor.
That’s it! Simple, right?
How To Make Jamie Oliver’s Gluten Free Scones
I’ll admit, the first time I baked these, I was skeptical about how the texture would turn out. Gluten-free baking can sometimes be dense or dry, but these came out perfectly! Here’s how to make them step-by-step:
- Preheat your oven to 220°C (425°F). I always make sure to do this first, so the oven is hot and ready to go.
- Mix the dry ingredients. In a large bowl, whisk together the gluten-free self-raising flour, sugar, and a pinch of salt.
- Rub in the butter. Take your cold butter and rub it into the flour mixture with your fingertips. The texture should resemble breadcrumbs-don’t overwork it though.
- Add the egg and milk. Crack in the egg, then pour in most of the milk (you might need a little more or less depending on the dough consistency). Mix until it forms a soft dough. If it’s too sticky, add a bit more flour.
- Shape the dough. Turn the dough out onto a lightly floured surface (using gluten-free flour, of course) and gently pat it into a round shape about 3 cm (1 inch) thick.
- Cut the scones. Use a round cutter to cut out your scones. If you don’t have one, a glass works just fine.
- Bake. Pop them on a baking sheet and bake for 10-12 minutes or until they’re golden brown. They should rise beautifully!
Ingredient Science Spotlight
Each ingredient in Jamie Oliver’s gluten-free scones serves a specific purpose. Understanding why they’re used can give you the confidence to make adjustments if needed. Here’s the science:
- Gluten-Free Flour: The main challenge with gluten-free baking is replicating the texture that gluten provides. Gluten-free flours like rice flour or corn flour don’t have the same elasticity, so you need a self-raising flour that has a built-in raising agent. The result is a lighter scone without the density.
- Butter: Butter doesn’t just add flavor-it also helps create layers in the scone. The fat coats the flour particles and prevents them from absorbing too much liquid, making the scones flakier.
- Eggs: They help bind everything together and contribute to the rise. Eggs also add richness and structure to the scones.
- Milk: Milk adds moisture, but if you use a dairy-free milk like almond or oat milk, you still get the same effect-just a slightly different flavor profile.
Expert Tips
Making scones isn’t as tricky as it seems, but here are a few expert tips that will make your gluten-free scones even better:
- Chill the dough: If you have time, chill the dough for about 10 minutes before rolling it out. It helps the scones keep their shape while baking.
- Don’t overwork the dough: The more you handle the dough, the tougher the scones will be. Just mix until combined, and then stop.
- Use a sharp cutter: If you use a blunt cutter or glass, you won’t get a clean edge, and the scones might not rise as well.
- Check your oven: All ovens are different. Keep an eye on your scones in the final few minutes to prevent burning.
Recipe Variations
Once you’ve nailed the basic scone recipe, there are endless ways to customize it. Here are a few variations I’ve tried:
- Fruit: Add raisins, currants, or dried cranberries to the dough for a little sweetness and texture.
- Cheese: For a savory option, mix in grated cheddar or crumbled feta. You can also add some fresh herbs like rosemary.
- Spices: Add cinnamon or nutmeg to the dough for a warm, cozy flavor.
- Toppings: Brush the tops of the scones with a little milk and sprinkle with sugar before baking for a sweet, golden finish.
Final Words
Gluten-free baking doesn’t have to be intimidating, and Jamie Oliver’s scone recipe is the perfect example of how easy it can be. With simple ingredients and a straightforward method, you’ll be able to whip up a batch of delicious, light scones in no time. And if you’re anything like me, you’ll find yourself baking them again and again, tweaking the recipe and making it your own.
FAQs
Can I Use A Different Flour For Jamie Oliver’s Gluten Free Scones?
Yes, you can substitute with a different gluten free flour blend, but the texture might change slightly.
How Do I Make These Scones Dairy-free?
You can replace butter with dairy-free margarine or coconut oil and use a non-dairy milk like almond or oat milk.
Can I Freeze The Gluten Free Scones?
Absolutely! Once baked, let them cool and freeze in an airtight container. Just reheat before serving.