Jamie Oliver Gluten Free Scones Recipe [Tips & Tricks]

I remember the first time I tried baking gluten free scones. It was a bit of a kitchen experiment-flour flying everywhere, my hands sticky with dough, and the timer ticking. But the moment I bit into that warm, fluffy scone, everything felt worth it. Jamie Oliver’s recipe felt like a game changer. It wasn’t just gluten free; it was packed with flavor and had that perfect crumb. If you’ve ever felt intimidated by gluten free baking, I promise you, this recipe will change that.

• Baking gluten free can seem tricky, but it doesn’t have to be.
• Jamie Oliver brings simplicity and taste together.
• This recipe feels like a warm hug on a rainy afternoon.

Jamie Oliver’s Gluten Free Scones Recipe

Jamie Oliver’s gluten free scones recipe is a beautiful blend of traditional British baking with a gluten free twist. I love how he keeps the method straightforward, yet the results are anything but ordinary. These scones come out tender, soft, and perfectly golden on top-something I struggled with before trying his recipe.

• Uses gluten free flour blends, not just one kind.
• Combines simple ingredients for incredible flavor.
• Quick to prepare, great for last-minute baking.

Ingredients Needed

Before you start, gather your ingredients-this is where quality matters most. I once tried with low-quality flour and regretted it immediately. Here’s what Jamie’s recipe calls for:

• Gluten free self-raising flour (the blend matters here-make sure it has xanthan gum or add it yourself)
• Baking powder (to give those scones their rise)
• Butter (cold and cubed, for flakiness)
• Golden caster sugar (adds a subtle sweetness)
• Egg (for binding and richness)
• Milk (or a dairy-free alternative if needed)
• Optional: vanilla extract or lemon zest for an extra flavor kick

How To Make Jamie Oliver’s Gluten Free Scones

I vividly recall the first time I followed the steps exactly. The dough felt soft but not sticky, and rolling it out was surprisingly easy. Here’s the breakdown:

• Preheat your oven to 220°C (428°F).
• Mix the gluten free flour and baking powder in a large bowl.
• Rub in the cold butter using your fingertips until the mixture resembles breadcrumbs.
• Stir in sugar.
• Beat the egg and milk together, then pour into the dry ingredients.
• Mix gently to form a soft dough (don’t overwork it or scones will be tough).
• Roll out on a floured surface to about 2 cm thick.
• Cut into rounds using a cutter or glass.
• Place on a baking tray lined with parchment paper.
• Brush the tops with a little milk for a golden finish.
• Bake for 12-15 minutes until risen and golden.

Ingredient Science Spotlight

What makes gluten free scones different? Understanding the science can help you avoid common pitfalls.

• Gluten free flour lacks the gluten protein that gives traditional dough its elasticity.
• That’s why Jamie’s recipe uses a blend with xanthan gum-it mimics gluten’s binding properties.
• Cold butter creates layers that puff up in the oven, giving scones their flaky texture.
• Baking powder releases carbon dioxide bubbles to help the dough rise and become light.
• Egg adds moisture and helps bind the mixture since gluten isn’t there to do it.

This balance is what makes Jamie’s scones rise beautifully and stay tender.

Expert Tips

I learned these the hard way after many failed batches:

• Always keep your butter cold until just before mixing.
• Don’t overmix the dough-gentle folding keeps scones light.
• Use a sharp cutter to avoid squashing edges-press straight down.
• Brush with milk or egg wash for a shiny golden crust.
• If you don’t have self-raising gluten free flour, add 2 tsp baking powder per 150g of plain gluten free flour.

Recipe Variations

I love tweaking this recipe depending on my mood or what’s in the pantry. Here are some fun ideas:

• Add a handful of fresh or dried berries for a fruity twist.
• Mix in a teaspoon of cinnamon or nutmeg for warmth.
• Swap butter for coconut oil for a dairy-free option.
• Fold in some grated cheese and chopped herbs for savory scones.
• Drizzle a little honey or maple syrup on top before baking for extra sweetness.

Final Words

Jamie Oliver’s gluten free scones were a revelation to me. They brought back the joy of baking scones without worrying about gluten. Whether it’s for a casual tea time or a special breakfast, these scones always impress. Give yourself the time to get to know the dough and enjoy the process.

FAQs

Can I Make Jamie Oliver’s Gluten Free Scones Dairy-free?

Yes, you can substitute dairy ingredients with plant-based options like dairy-free butter and milk.

What Flour Can I Use For Gluten Free Scones?

Jamie Oliver suggests using gluten-free plain flour or a blend of gluten-free flours, like rice and potato flour.

How Do I Make My Gluten Free Scones Rise Properly?

Make sure you’re using gluten-free baking powder and avoid overworking the dough. Handle it gently!

Can I Use A Different Sugar Instead Of Caster Sugar In The Scones?

You can swap it for coconut sugar or any granulated sugar, but it might slightly change the texture or flavor.

Can I Add Fruit To The Scones, Like Raisins Or Cranberries?

Yes! Add dried fruit or fresh berries to the dough for extra flavor. Just fold it in carefully.

How Long Do I Bake Gluten Free Scones For?

Bake at 220°C (200°C fan) for about 12-15 minutes or until golden brown on top.

Do I Need To Use Xanthan Gum In Gluten Free Scones?

Xanthan gum is optional but can help improve texture. If you’re using a flour blend with it already, you can skip it.

How Can I Make My Scones Extra Fluffy?

Use cold butter and make sure your baking powder is fresh. Gently fold the dough and avoid overmixing.

Can I Freeze Gluten Free Scones?

Yes, you can freeze the scones either baked or unbaked. Just wrap them well and freeze for up to a month.

What’s The Best Way To Serve Gluten Free Scones?

Serve them warm with jam and clotted cream for a classic touch, or enjoy them with butter and honey.