Gluten-Free Lactose-Free Buttermilk Scone Recipe

This buttermilk scone recipe brings together my gluten free (GF)and lactose free (LF) journeys. I’ve previously posted on making cultured butter with LF cream and yoghurt. Making LF cultured butter of course produces LF cultured buttermilk that is perfect for using to make these delicious scones. Enjoy them with jam of your choice and a cup of tea.

270g gluten free flour blend (*see below)
35g ground almonds
2 tsp xanthan gum
3 tsp baking powder
1/2 tsp baking soda
80g cold lactose-free cultured butter
1 cup cultured buttermilk (from making the butter)
1 large egg (plus beaten egg or milk for glazing)

Mix the dry ingredients together in a large mixing bowl.

Cut the cold butter into cubes and then rub it into the flour mixture until it looks like fine breadcrumbs.

Stir the beaten egg and buttermilk together and then pour into the flour mixture.

Mix together to form a sticky dough then put in the fridge for about 15 mins.

Preheat the oven (and a baking tray) to 200C.

Sprinkle gluten free flour onto a clean bench and your hands, then tip out the dough and gently form it into a rectangle about 2-3cm thick. Cut the rectangle into 12 roughly even pieces.

Glaze the tops with beaten egg or milk. I added a sprinkle of sugar and cinnamon that I had left over from making GF Apple Walnut Muffins.

Transfer the scones to the baking tray (lined with a silicon sheet) using a fish-slice or spatula.

Bake at 200C for about 15 mins until well-risen and golden.

Remove from the oven and transfer to a wire rack.

Enjoy warm or cold with your favourite jam and lactose-free cultured butter.

Any leftover scones can be stored in an airtight container for 2 to 3 days or frozen.

* GF Flour Blend
300g brown rice flour
220g buckwheat flour
120g tapioca starch
It isn’t suitable to use alone (without GF sourdough starter or discard) in recipes that require strong binding like crackers, bread, pizza, buns etc. The buckwheat adds texture and nutrition, while the tapioca starch provides moisture for binding that GF flour can lack.