Meaningful Eats
Gluten-Free Scones (Endless Mix-Ins!)
6 scones
Looking to make gluten-free scones? This gluten-free scone recipe can produce all sorts of scone varieties and flavors. It’s a tried-and-true recipe that creates flaky, light and flavorful bakery-style scones every time!Grating the butter and adding sour cream are the secret tricks to the BEST gluten-free scones you’ll ever make! Check out this blog post for all the tips.
Ingredients
- 1 ½ cups (240g) gluten-free 1:1 baking flour
- ¼ cup (50g) granulated sugar reduce to 1 tablespoon for savory scones
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 8 tablespoons (113g) butter frozen
- ⅓-½ cup mix-ins of choice chocolate chips, berries, nuts, dried fruit
- ⅔ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract omit for savory scones
- sparkling sugar for topping
Instructions
- In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder and salt.
- Grate the frozen butter using a box grater. Add the butter to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture resembles pea-sized crumbs.
- Stir the mix-ins into the flour mixture until evenly distributed.
- In a separate bowl, whisk together the sour cream, egg and *vanilla until well-combined.
- Using a rubber spatula, stir the sour cream mixture into the flour mixture until no dry bits of flour remain.
- Spread out a large piece of plastic wrap. Using wet hands, transfer the dough to the plastic wrap. Clean and wet your hands again then pat the dough to form a 6-inch round that is 1-inch thick.
- Wrap the dough tightly in plastic wrap and refrigerate for 20-30 minutes. Then freeze for 15 minutes (or up to 5 days).
- Preheat the oven to 500°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- After 15 minutes (or up to 5 days), take the dough out of the freezer. Spray a sharp knife with cooking spray and cut the dough into 6 equal wedges. Arrange the scones on the prepared baking sheet. Sprinkle with coarse sugar, if desired.
- Place the scones in the oven, then immediately lower the oven temperature to 425°F. (You want the oven temperature to start hot so the scones turn golden brown as they cook through.) Bake for 12-14 minutes until golden brown.
- Remove from the oven. Transfer the scones to a wire rack and let cool for 20 minutes before serving.
Video
Notes
Ingredient Notes
- Gluten-Free 1:1 Baking Flour: I like to use a high quality gluten-free flour blend like gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. It works best to use a blend that contains xanthan gum in this recipe.
- Sour cream: Sour cream gives these scones richness, but also helps them hold their shape during baking.
- Frozen grated butter: Frozen grated butter is KEY to creating light, flaky, buttery scones. The cold butter and flour crumbs melt as the scones bake, releasing steam and creating air pockets. These pockets are what create flaky scones with crisp edges!
- Recipe variation: You can add any mix-ins you like to this recipe. Add ⅓-1/2 cup of your favorite ingredients such as chocolate chips, berries, nuts, dried fruit and more!
- Rest the dough: Resting the dough for 30 minutes before baking allows the gluten-free flour to hydrate, since gluten-free flour takes longer than regular flour to absorb moisture.
Nutrition
Calories: 352kcal | Carbohydrates: 30g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 340mg | Potassium: 361mg | Fiber: 2g | Sugar: 10g | Vitamin A: 665IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 2mg