Sweet Scones Option 1


  • 300 grams F.G Roberts Gluten Free Self Raising Flour
  • 60 grams Cubed Chilled Butter
  • 20 grams caster sugar
  • 220 grams buttermilk


  1. Preheat the oven to 210°C. Line a baking tray with paper.
  2. Sift the flour, add the butter and using your fingertips, rub the butter into the flour until it looks like fine breadcrumbs.
  3. Add the sugar and buttermilk. Use a table knife to mix the buttermilk into a soft dough. Be mindful not to overwork the dough.
  4. Sprinkle flour generously on a work surface and on your hands, then lightly form the dough in a mound. This is a very very soft dough so do not roll out. Just form it into a shape on the floured surface.
  5. Then lightly pat it out to about 3cm thick. Dip a round cutter in a little flour and cut out scones. We recommend using a 5cm cutter as these spread a bit so maybe go a bit smaller. Gently put on the baking tray, making sure that they are spaced closely together – almost touching.
  6. Reshape the spare bits of dough into a ball and flatten again to 3cm thick. Cut out the rest of the scones as before. Brush the tops with a little extra buttermilk.
  7. Put the scones into the hot oven and bake for 15-20 minutes, until firm and golden. Cool on a wire rack. Cook time will vary by the oven.