Gluten-Free Scones
Delight in the buttery goodness of homemade Gluten-Free Scones, a perfect treat for breakfast, brunch, or tea time. This easy recipe combines gluten-free all-purpose flour with the magic of xanthan gum for a tender, flaky texture that rivals traditional scones. Infused with vanilla, a hint of lemon zest, and optionally complemented by dried currants or raisins, these scones are bursting with flavor. Ready in just 35 minutes, including prep and bake time, they’re brushed with creamy richness for a golden finish, ensuring they’re as appealing to the eye as they are to the palate. Whether enjoyed warm or at room temperature, these scones make an irresistible addition to any gluten-free baking repertoire!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Xanthan gum
- 8 tablespoons Cold unsalted butter
- 2 Large eggs
- 0.5 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 Zest of one lemon
- 0.5 cup Optional: Dried currants or raisins
Instructions
Preheat the 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, salt, and xanthan gum.
Cut the cold butter into small cubes and add it to the flour mixture.
Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles pea-sized crumbs.
In a separate bowl, whisk together the eggs, heavy cream, and vanilla extract. Add the lemon zest to this mixture.
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the wet ingredients into the dry until just combined. Do not overmix.
If using, gently fold in the dried currants or raisins.
Turn the dough out onto a lightly floured surface. Pat the dough into a circle about 3/4-inch thick.
Use a sharp knife to cut the circle into 8 wedges.
Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops lightly with a bit of heavy cream for a golden finish.
Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool on a wire rack for a few minutes before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
3249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.4 g | 186% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 2751 mg | 120% | |
| Total Carbohydrate | 480.5 g | 175% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 251.4 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 163 mg | 13% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 773 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
