I’ve never thought of myself as a Gluten-Free Baker per se. However, I’ve taken on a sort of hobby creating GF treats for several friends and extended family. I genuinely get the biggest kick out of pleasing folks with great food, and these Gluten-Free Scones do just the trick!
Naturally, my first requirements when testing Gluten-Free recipes are as simple as any other. They must be delicious! The texture has to be delightful and ‘right’. And they have to leave you wanting more.
Recently asked, I baked these Gluten-Free Scones for a friends’ wedding reception. Pictured above, I chose to make Currant GF Scones for the event. They turned out lovely in every way. Discerning palettes didn’t miss the gluten. They were beautiful and absolutely delicious!
Since then, I have had multiple requests to share the recipe. So, I am super pleased to share it with you all today, just in time for Valentine’s Day! My treat to you!
Gluten-Free Scones
Ingredients
- 2 cups, plus more for dusting work surface Gluten-Free 1x1 Flour Mix For baking pastries and breads, I use an all-purpose GF 1x1 Flour Mix that has finely ground White Rice Flour listed as the first ingredient. I also prefer no bean flours mixed in, - they can get gummy and difficult for fine baking.
- 1/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 1 Tablespoon GF Baking Powder
- 1/3 cup, plus 2 Tablespoons more for dusting Sugar
- 1/4 teaspoon Zanthan Gum Note: only use this if it is NOT included in your GF Flour Mix
- 8 Tablespoons Unsalted Butter frozen
- 2/3 cup Buttermilk
- 1 whole Egg beaten
- 1 1/2 Tablespoons Sour Cream or Plain Greek Yogurt
- 3/4 cup Dried Fruit Today I'm using chopped dried Apricots.
- 1/4 cup Heavy Cream
Instructions
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Sift together in a large bowl, all dry ingredients
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Grate frozen Butter.
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With a fork and then your hands, cut grated, frozen Butter into the dry Flour mixture. Butter should still be visible with pieces no larger than pea size. Set aside the bowl of flour mixture in the frig to keep chilled.
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In a seperate bowl, whisk together Buttermilk, beaten Egg, and Sour Cream or Greek Yogurt.
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Add Fruit to the wet ingredients.Today I'm using chopped dried Apricots, but some of my other favorite choices are dried Currants or dried Cranberries. Fresh Blueberries are another excellent choice; any will do, as long as larger fruit is cut small. Depending on the fruit I decide to add, sometimes I'll use a teaspoon and a half of orange or lemon zest. Totally optional, but a flavorful addition to consider. You might see other recipes add the fruit into the flour mixture, but that can cause dry flour to collect into the crevices of your fruit. Some folks mix the fruit in at the end after the wet and dry ingredients are mixed, but I find that can cause you to overmix your dough.
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Pull flour mixture back out of the frig and make a well in the center of the flour mixture. Add wet ingredients to the dry ingredients. Use a dough whisk, being careful to not over mix, blend together to incorporate the ingredients together. You should have a somewhat sticky dough.
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Go ahead and sprinkle a small amount of GF Flour onto a clean work surface. Now press the dough with hands, out into a large rectangle. Gently fold over ends like a letter and then gently press it back out to about 1 1/4 inches thick.
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With a small biscuit or pastry dough cutter, press firmly down to work your surface. Do not twist the cutter as you may have seen others do, it can affect how well your scones will rise. You can cut as desired into small circles or wedges.
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Place the cut scones on a parchment lined baking sheet about an inch apart. With a pastry brush, gently brush the tops of each scone with Heavy Cream. Then sprinkle Sugar on top of each scone. This will help glaze the scone a bit and help them turn golden brown without drying your scones too much.
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Set sheet pan with prepared scones aside and let scones rest 20 minutes while oven preheats. Heat oven to 425 degrees
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Place the scones in the upper third section of your preheated oven. Gently check (without slamming oven door) scones at 10 minutes. Depending on your oven, they could take 12-14 minutes or so to become lightly golden brown on the top edges and bottoms.
The scones are at their best warm from the oven. They are amazing served plain and warm. Even still, I love to serve mine with Creme Fraiche and Raspberry Jam, or sometimes I serve them with a Devonshire-style Cream and Lemon Curd. You can’t go wrong, they’re simply delicious!
Enjoy!
Note: If necessary, the scones will freeze well after being fully cooled. They will refresh quite nicely after being gently rewarmed.
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