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Gluten Free Scones

Gluten-Free Scones Recipe

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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 8 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 2 cups (280g) 1-to-1 gluten-free flour blend (with xanthan gum)
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp fine sea salt
  • 1/2 cup (113g) cold unsalted butter, cut into small cubes
  • 3/4 cup (180ml) cold buttermilk, plus extra for brushing
  • 1 large egg, cold

Method
 

  1. Whisk the flour blend, sugar, baking powder, and salt together in a large bowl.
  2. Rub the cold butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized butter pieces.
  3. Stir the cold buttermilk and egg together, then pour into the flour mixture and stir just until a shaggy dough forms.
  4. Turn the dough onto a floured surface, pat into a 1-inch thick round, cut into 8 wedges, and place on a parchment-lined baking sheet. Brush with extra buttermilk and bake at 400°F (200°C) for 18 to 20 minutes until deeply golden.
  5. Cool on the baking sheet for 5 minutes, then transfer to a wire rack and serve warm.

Notes

If the kitchen is warm, chill the cut scones on the baking sheet for 10 minutes before baking. This sets the butter and gives you the tallest rise. The scones are best the day they’re made but reheat beautifully.