Gluten-Free Scones

GLUTEN-FREE SCONES

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Make this gluten-free version of a traditional cream scone with classic English condiments such as clotted cream and jam

  • 2 Cups Gluten-Free Flour
  • 2 Tablespoons Sugar
  • 2 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 5 Tablespoons Cold Butter (Cut Into Pieces)
  • 1 1/3 Cups Plus 1 Tablespoon Cold Heavy Whipping Cream (Divided)
  1. Preheat oven to 400 degrees.
  2. Line rimmed baking sheet with parchment paper. Set aside.
  3. In large-size bowl combine gluten-free flour, sugar, baking powder, and kosher salt. Mix well. Using a pastry blender (or two forks) cut butter into flour mixture until resembles coarse crumbs. Add 1 1/3 cups cold cream. Stir until mixture is evenly moist. If your dough seems too dry then add more cream. Working gently bring mixture together with your hands until a dough forms.
  4. Turn dough onto lightly floured (gluten-free) surface. Knead gently 4 times. Using rolling pin, roll dough to 1 inch thickness. Using 2 inch round cutter, cut 12 scones from dough. Rerolling scraps as necessary.
  5. Place scones 2 inches apart on prepared baking sheet. Brush tops with remaining 1-tablespoon cream.
  6. Place in oven and bake 10 minutes until edges are golden brown.
  7. Remove from oven and let cool slightly. Transfer to serving plate and serve warm with clotted cream and jam.
  8. Makes 12 scones
  9. Prep Time: 20 Minutes Cook Time: 10 Minutes Total Time: 30 Minutes
  10. "Work With What You Got!"
  11. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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