Gluten-Free Scones
These tender, flaky gluten-free scones are perfect for autumn gatherings, easily made and delicious when served warm with butter and jam.
Ingredients
Dry Ingredients
- 2 cups gluten-free all-purpose flour Spoon and level to avoid overpacking.
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed Use cold butter for a flaky texture.
- 3/4 cup milk (or a non-dairy alternative) Ensure it's cold.
- 1 large egg
- 1 teaspoon vanilla extract
Optional Add-Ins
- 1 cup add-ins such as chocolate chips, dried fruits, or nuts Customize as desired.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt until well combined.
- Add the cold cubed butter into the dry mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the milk, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. If you want to add any mix-ins, fold them in now.
- Turn the dough onto a lightly floured surface and gently knead it just until it comes together. Pat it into a round shape about 1 inch thick, then cut into wedges or use a biscuit cutter for round scones.
Baking
- Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until lightly golden on top.
- Allow the scones to cool slightly on a wire rack before serving. Enjoy warm with butter or your favorite spread!
Notes
For success: Measure flour carefully, use cold ingredients, and don’t overwork the dough. Experiment with flavors by adding spices like cinnamon or nutmeg.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 4g
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