These Mary Berry gluten-free fruit scones are beautifully light, tender, and packed with sweet juicy sultanas in every bite. They have a delicate crumb with a golden top and a soft centre, making them perfect for afternoon tea, weekend baking, or a quick homemade treat. Despite being gluten-free, the texture stays wonderfully fluffy and buttery with no dryness at all. This easy recipe comes together in under 40 minutes, making it ideal for beginner bakers and experienced home cooks alike.
Ingredients
For the Scones
- 300g gluten-free self-raising flour
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- 50g cold unsalted butter, cubed
- 40g caster sugar
- 75g sultanas
- 2 large eggs
- 120ml milk
For Finishing
- Extra gluten-free flour for dusting
- Milk or beaten egg for glazing
How to Make Mary Berry Gluten-Free Fruit Scones
- Prepare the oven: Preheat the oven to 220°C or 200°C fan. Line a large baking tray with baking parchment and place a shelf in the centre of the oven for even baking.
- Mix the dry ingredients: Add the gluten-free flour, xanthan gum, and baking powder to a large mixing bowl. Stir together well so everything is evenly combined.
- Rub in the butter: Add the cold cubed butter and rub it into the flour mixture using your fingertips until the texture resembles fine breadcrumbs.
- Add the sugar and fruit: Stir in the caster sugar and sultanas so they are evenly distributed throughout the mixture.
- Make the dough: Beat the eggs together with the milk in a jug. Gradually pour into the flour mixture and stir gently until a soft dough forms. Avoid overmixing.
- Shape the scones: Turn the dough onto a lightly floured surface and gently pat it out to around 3cm thick. Use a round cutter to cut out the scones.
- Prepare for baking: Place the scones onto the prepared baking tray and brush the tops with milk or beaten egg for a golden finish.
- Bake the scones: Bake for 12 to 15 minutes until well risen and lightly golden on top. The bases should sound hollow when tapped.
- Cool and serve: Transfer the scones to a wire rack and allow them to cool slightly before serving warm with butter, jam, or clotted cream.
Tips for the Best Gluten-Free Fruit Scones
Why are my gluten-free scones dry?
Gluten-free flour absorbs liquid differently, so avoid adding too much flour while shaping the dough. The dough should stay slightly soft and sticky.
How do I get taller scones?
Keep the dough thick when cutting and avoid twisting the cutter, as twisting seals the edges and prevents the scones from rising properly.
Can I use raisins instead of sultanas?
Yes, raisins work very well in this recipe. You can also use currants or chopped dried apricots for variety.
Should the butter be cold?
Yes, cold butter creates a lighter texture and helps the scones rise beautifully while baking.
Serving Suggestions
- Serve warm with strawberry jam and clotted cream
- Enjoy with butter and a hot cup of tea
- Pair with fresh berries for brunch
- Dust lightly with icing sugar for afternoon tea
Storage
Room Temperature
Store the cooled scones in an airtight container for up to 2 days. Warm slightly before serving for the best texture.
Refrigerator
Keep in the fridge for up to 5 days in a sealed container. Reheat gently in the oven before serving.
Freezing
Freeze the baked scones for up to 3 months. Wrap individually and thaw at room temperature before reheating.
Nutrition
- Calories: 245 kcal
- Carbohydrates: 34g
- Protein: 5g
- Fat: 10g
- Saturated Fat: 5g
- Sodium: 210mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I make these scones dairy-free as well?
Yes, replace the butter with dairy-free baking butter and use plant-based milk for equally delicious results.
What is the best gluten-free flour for scones?
A good quality gluten-free self-raising flour blend works best because it already contains stabilisers for better texture.
Can I prepare the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for a few hours before baking.
Why did my scones spread instead of rising?
This usually happens if the dough is too wet or the butter became too warm before baking.
Mary Berry Gluten-Free Fruit Scones Recipe
Course: BreakfastCuisine: BritishDifficulty: Easy10
scones15
minutes15
minutes30
minutes245
kcal30
minutesLight and buttery gluten-free fruit scones filled with juicy sultanas and baked until golden. Perfect for afternoon tea or an easy homemade bake.
Ingredients
300g gluten-free self-raising flour
1 tsp xanthan gum
2 tsp baking powder
50g cold unsalted butter, cubed
40g caster sugar
75g sultanas
2 large eggs
120ml milk
Extra flour for dusting
Milk or beaten egg for glazing
Directions
- Preheat the oven to 220°C or 200°C fan. Line a baking tray with baking parchment.
- Place the gluten-free flour, xanthan gum, and baking powder into a large bowl.
- Rub the butter into the flour mixture until it resembles fine breadcrumbs.
- Stir in the caster sugar and sultanas evenly.
- Beat the eggs with the milk and gradually mix into the dry ingredients until a soft dough forms.
- Turn onto a lightly floured surface and gently pat to about 3cm thick.
- Cut out rounds using a fluted cutter and place onto the prepared baking tray.
- Brush the tops lightly with milk or beaten egg.
- Bake for 12 to 15 minutes until risen and golden brown.
- Transfer to a wire rack and cool slightly before serving warm with butter, jam, or cream.
Notes
- Handle the dough gently to keep the scones light.
- Do not twist the cutter when cutting the dough.
- Best served fresh on the day of baking.
