Print Options:

The Most Scrumptious Gluten-Free Scones You Will Ever Eat!

Breakfast is always better with something sweet. Try my gluten free scones - they're easy, and tasty...and no one will know their gluten free!

Cooking Method
Cuisine
Courses ,
Difficulty Beginner
Time
Prep Time: 30 mins Cook Time: 15 mins Rest Time: 5 mins Total Time: 50 mins
Servings 12
Best Season Suitable throughout the year
Description

Sweet and light and of course gluten free scone are a great breakfast addition. You can make the night before or right before breakfast! Depending on your mood you can make these sweet or savory and dress them up with topping that you have in your fridge or pantry. Sweet topping ideas: butter, mascarpone, whip cream, jam, fruit compote, honey.

Ingredients
  • 192 g gluten free flour (If your gluten free flour blend contains xanthan gum do not add any additional.)
  • 24 g almond flour
  • 1 tsp tapioca starch (You can substitute corn starch.)
  • 1/4 cup sugar (Reduce to 1 tablespoon if making savory scones.)
  • 2 1/2 tsp baking powder
  • 1/2 tsp xanthan gum (Only add if your gluten free flour does not contain xanthan gum.)
  • 1/2 tsp salt
  • 1/2 cup butter (cold)
  • 1/2 cup Optional add-ins (Sweet: dried fruits, berries, baking chips (choc, etc.) Savory: cheese, peppers, onion, bacon, sausage, herbs (1 tsp only))
  • 1 large egg
  • 1/4 cup sour cream (You can substitute buttermilk.)
  • 1 tsp gluten free vanilla extract (Eliminate for savory scones.)
Instructions

  1. Preheat the oven to 350°F; line a baking sheet with parchment and set asside.

  2. Whisk together dry ingredients. (Or pulse together in a food processor for 5 pulses.)

  3. Cut butter into ¼” pieces and freeze for 15 minutes.

  4. Using your fingers mix the cold butter into the dry ingredients until the mixture is crumbly with pea-sized. (Or pulse together in a food processor – 20 pulses until crumbly.)

  5. Whisk together the egg, milk (or sour cream), and vanilla.

  6. Add the wet ingredients to the dry ingredients, stirring until you have a cohesive and sticky dough.

  7. Optional add-ins: add optional ingredients.

  8. Place on a gluten free floured surface or a surface lined with plastic wrap.

  9. Using your fingers, pat out to about 1 in. thick. Do not roll out as the dough is sticky.

  10. Using a knife, cut into wedges or using a 3” biscuit cutter cut into circles.

  11. Place the wedges or circles onto the lined baking sheet.

  12. Optional: brush with egg or milk wash and sprinkle with sugar (do not add sugar for savory scones).

  13. Let rest for 15 minutes before baking.

  14. Bake for 15 to 20 minutes or until golden brown. Remove from the oven and let rest for 5 minutes before serving.

Keywords: Gluten free, scones, sweet, savory, breakfast, tea
Read it online: https://stevesinthekitchen.com/recipe/gluten-free-scones/
Stephen Visintainer
Home Cook & Blogger

I'm a self-trained, home cook focused on reinventing recipes…making them gluten-free (if they aren’t already.) I started this journey several years ago after my wife started experiencing difficulties eating foods that contain gluten. 

Thank you for visiting my site.