Mary Berry Gluten Free Fruit Scones​ Recipe

This easy Mary Berry Gluten Free Fruit Scones recipe is made with a gluten-free self-raising flour blend, xanthan gum, butter, juicy sultanas, and milk. The result is a wonderfully tender and crumbly scone, ensuring no one misses out on this classic treat. This recipe creates a delightful batch of scones, perfect for a traditional afternoon tea that everyone can enjoy, regardless of dietary needs.

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Mary Berry Gluten Free Fruit Scones Ingredients

• 225g gluten-free self-raising flour (use a reputable blend)
• 1 tsp gluten-free baking powder
• 1/2 tsp xanthan gum (check if your flour blend already contains it)
• 50g cold butter, cubed
• 50g caster sugar
• 75g sultanas or raisins
• 1 large egg
• About 4-6 tbsp milk

How To Make Mary Berry Gluten Free Fruit Scones

1. Preheat the oven and prepare the baking sheet: Set your oven to 200°C (180°C Fan/Gas Mark 6). Lightly grease a baking sheet or line it with non-stick baking parchment.
2. Combine the dry ingredients: In a large bowl, whisk together the gluten-free self-raising flour, gluten-free baking powder, and xanthan gum (if using). This helps to distribute everything evenly.
3. Rub in the butter: Add the cold, cubed butter to the flour mixture. Use your fingertips to rub the butter in until the mixture resembles fine breadcrumbs. Stir in the caster sugar and the sultanas.
4. Mix the wet ingredients: In a small bowl, beat the egg with 4 tablespoons of milk.
5. Form the dough: Make a well in the center of your dry ingredients. Pour in the egg and milk mixture, using a round-bladed knife to gently bring everything together into a soft, slightly sticky dough. If it seems too dry, add another tablespoon or two of milk. Gluten-free dough can be a bit wetter than standard dough.
6. Shape the scones: Turn the dough out onto a surface lightly dusted with gluten-free flour. Pat it out gently to a thickness of about 2-3cm (1 inch). Gluten-free scone dough is often too delicate to roll, so patting is best.
7. Cut and bake: Use a 5-6cm fluted cutter, also dusted with gluten-free flour, to stamp out the scones. Press straight down without twisting. Carefully place the scones on the prepared baking sheet, brush the tops with a little extra milk, and bake for 12-15 minutes until well-risen and golden. Cool on a wire rack.

Recipe Tips

• Don’t Skip the Xanthan Gum: Unless your gluten-free flour blend already contains it, xanthan gum is crucial. It helps to bind the ingredients and create the structure that gluten normally provides, preventing your scones from being too crumbly.
• Handle the Dough Gently: Gluten-free dough is more delicate than wheat-based dough. Handle it as little as possible and pat it into shape rather than rolling it, as this prevents it from becoming tough or overworked.
• Expect a Stickier Dough: Gluten-free flours absorb liquid differently, so the dough might feel stickier than you’re used to. This is normal. Lightly flour your hands and the work surface to make it easier to handle.
• Rest the Dough: Allowing the dough to rest for 10 minutes after mixing can help the flour to fully hydrate. This can lead to a better texture in the final bake.

What To Serve With Gluten Free Fruit Scones

These classic gluten-free fruit scones are the star of any afternoon tea. Serve them warm, split in half, and topped with generous amounts of thick clotted cream and a spoonful of your favorite strawberry or raspberry jam. They are also delicious served simply with good-quality butter. For the perfect pairing, enjoy them with a pot of freshly brewed tea.

How To Store Gluten Free Fruit Scones Leftovers

• Room Temperature: Gluten-free bakes are notorious for drying out quickly. These scones are best eaten on the day they are made. If you have leftovers, store them in an airtight container at room temperature for just 1 day.
• Freeze: Freezing is the best way to preserve these scones. Allow them to cool completely, then wrap them individually and place them in a freezer-safe bag. They can be frozen for up to 2 months. Reheat gently from frozen in a microwave or a warm oven until soft and warm.

Mary Berry Gluten Free Fruit Scones Nutrition Facts

Serving Size: 1 scone (makes approx. 8)

• Calories: 215 kcal
• Total Fat: 7.5g
• Saturated Fat: 4.2g
• Cholesterol: 40mg
• Sodium: 240mg
• Total Carbohydrate: 33g
• Dietary Fiber: 1.5g
• Sugars: 12g
• Protein: 3.8g

Frequently Asked Questions

• Why are my gluten-free scones so crumbly? Crumbliness is a common issue with gluten-free baking. It’s often caused by not using a binder like xanthan gum, or by over-baking the scones. Make sure your flour blend includes a binder and bake them just until they are firm and golden.
• Can I use a different gluten-free flour? It’s best to use a good-quality, pre-made gluten-free self-raising flour blend specifically designed for baking. Different single-source flours (like just almond or coconut) will not work as a direct substitute in this recipe as they have very different properties.
• Can I make these dairy-free as well? Yes. To make them dairy-free, use a solid dairy-free baking block instead of butter and a dairy-free milk alternative, such as almond or soy milk. Ensure your gluten-free flour blend is also dairy-free.

Try More Recipes:

• Mary Berry Buttermilk Scones​ Recipe
• Mary Berry Fruit Scones​ Recipe
• Mary Berry Drop Scones​ (Scotch Pancakes​)