Quintessentially Intolerant English Scones

Somethings just come along and cause a little wave on excitement………and this seemed to be the case 10 days ago with my Gluten Free Vegan Scones !!!

I published these little scones within Facebook and Instagram and have had so many requests I’ve had to test test and test again over last 10 days to make sure I’ve covered every possible which way to get the best and most consisitent result

So can I say for now I’m sick of the things πŸ™ˆπŸ™ŠπŸ˜‚. You are welcome to them………

Now for the hardcore……….these Scones are English, they are free standing, less sugar, less fat, and denser than an American Scone AND Either are they a Biscuit…………….for exactly the same reason……….plus they are served as a sweet dish, with clotted cream and jam usually ( unless you are dairy intolerant or vegan, then get cream of choice ), if you want them savoury then make a savoury scone. No dipping them in gravy here 😜😜😜😜

These scones are based on Mary Berry’s Devonshire Scones heres her recipe


Now if you want huge 4in high scones, I suggest you find another recipe.😎

These Scones are 5 cm in diameter and 3 cm high when baked, if you think they are lacking then I suggest you try other GF Vegan scones and compare as there are more blocks of concrete out there than you think

These are not, they are soft and English scone like πŸ™Š ( you try describing them its impossible. Google told me to put them under pastry ……..erm I think Google needs an Google assistant πŸ˜‚πŸ˜‚) and if that’s not what you’ve produced then you’ve not followed the instructions……..sorry but that’s the truth

There is a fair bit of baking powder in these but you cant taste it…….just make sure your baking powder is Gluten Free please, it can have wheat in it so be mindful

And shock horror the vegan butter is at room temperature…….oh yes I’ve checked it out , cold butter, room temperature butter, putting in the fridge before cooking and it makes no one dot of difference to an English GF V scone so take a chill pill and live with the dream 😜😜😜

Lets get started lets make some scones 😍😍

Eat Me 😜😜😜

Quintessential Intolerant English Scones GF, DF V

A Lightly Sweetened , British Staple. The component of a cream tea

This recipe makes 6/7 scones , using a 5cm plain cutter, recipe can be doubled if required.
I advise and advocate the use of a food processor


  • 225 g Plain Gluten Free Flour Blend ( I recommend Pilsbury Cup for Cup US or Dove Farm UK)
  • 4 tsp Baking Powder
  • 1 tsp Xanthan Gum ( omit if your flour blend has it in )
  • 35 g vegan butter ( Pure or Stork Block UK, Earth Balance Butter US …..Not spread ) ROOM TEMPERATURE
  • 25 g Caster / Superfine Sugar
  • 120 g of Dairy Free Milk ( I used Soya )
  • 40 g Apple Sauce ( Stewed Bramley Apples (UK ) Unsweetened or ……….or a jar of baby food πŸ™Š), Macintosh or Honeycrisp US
  • 2 tbsp Aquafaba ( Chickpea Juice From a Can )
  • 2 tbsp Dairy free milk for glaze


  1. Preheat Oven to 200C Convection / 220C Standard / 425 F
  2. Line a baking tray with Parchment or Slipmat
  3. Sift the flour, baking powder and xanthan gum into a bowl
  4. Add to the food processor
  5. Add small lumps of vegan butter to the flour mix, push them just under the surface
  6. PULSE for about 8 shots in the processor, to make fine breadcrumbs
  7. Stir in the sugar with a spoon……….do not pulse the processor not a clue why but the scones are not as good πŸ™ŠπŸ™ˆ
  8. Whisk the Milk Apple sauce and Aquafaba in a jug until slightly frothy
  9. Add the Milk mixture one tablespoon at a time pulsing once in between each tablespoon
  10. When soft dough forms tip onto a floured work surface, your dough should be sticky
  11. With LIGHTLY floured hands pull the dough together GENTLY until you can form a long rectangle the width of your 5cm (2in ) cutter and 2cm (3/4in for you old fashioned type πŸ˜‚πŸ˜‚)in height . You will get 5 or 6 out of this process
  12. Cut out and CAREFULLY transfer to the baking tray
  13. Gather up the off cuts and push together and repeat step 9
  14. Brush the tops with milk lightly,
  15. Bake in the preheated oven for 10 to 12 minutes until golden
  16. Cool on a wire rack
  17. Enjoy on day of making or store in Tupperware at room temperature for 48 hours , but will freeze well for a month, defrost at room temperature.

Hope you enjoyed the post.

If you have any issues with the choice of Apples for the Apples over the pond, I suggest you blame Molly πŸ˜‚πŸ˜‚πŸ˜‚ she advised from a few 1000 miles away and excellent at causing a storm

The Apples need to be stewed to a smooth puree, no spices just water, they are there to add softness, absolutely nothing else.

Please if you are in the UK don’t think of even using a jar of applesauce its full of sugar and will just cause a spread and no scones for tea

Right time for some pictures, get you in the mood , Cream Tea here you come.

Please feel free to make my jam of the Thumprints recipe, just double it, or by a good brand one…..I dont care


Cream , im sure you have a good dairy free / vegan one, but I favour Schlagfix

Now to Make A Cream Tea………….Jam First then Cream, no arguments if its good for HRH ‘Our Liz’ (wonder if she has a hashtag😝) its good enough for you and me

Position Scone πŸ˜‚ with a table knife ( I Googled the knife as its just a knife πŸ˜‚}
Cut πŸ™Š
Jam then Cream ………….( you can do both sides and eat separate)
Cream Tea , would you believe it πŸ˜‚πŸ˜‚
Ultimate Crumbporn

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If you make and of my recipes, let me know how you get on, I would love to hear. Drop me a line @clarescauldron or tag me on Insta or use my hastag #everyoneshouldenjoycake

Feel free to share me about, I’m really easy 😜😜😜 especially to the awkward intolerant ones !!!!

Until Next week


Author: clarescauldron

UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessedπŸ˜‚πŸ˜‚

9 thoughts on “Quintessentially Intolerant English Scones”

  1. Hi – your quintessential GF scones came out great! I used Doves flour and fine-grated some apple instead of apple sauce, which I didn’t have. Very pleased with the result, which is different to my usual biscuit-type scone.

    Liked by 1 person

  2. Hello! I was wondering if you experimented with using an egg instead of the 2 tbps of aquafaba. I’m not vegan (though I am gluten and dairy intolerant, but I’m avoiding lectins as well, which means no chickpeas. I’d hate to ruin your lovely recipe, though!

    Liked by 1 person

    1. I haven’t tired to be honest but the apple and the aquafaba represent an egg. Though i wouldn’t advice taking out the apple you could use 2 tbsp of egg white instead. Would do the same job πŸ’œπŸ’œ


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