Gluten Free Scones
Soft, buttery, and perfectly crumbly, these Gluten-Free Scones are a delightful treat for any time of day! Made with gluten-free all-purpose flour and enriched with cold unsalted butter and heavy cream, these scones strike the perfect balance between tender and flaky. With a touch of sweetness from granulated sugar and a hint of vanilla, they’re versatile enough to customize with your favorite add-ins like dried cranberries, chocolate chips, or raisins. Topped with a brush of cream and a sprinkle of coarse sugar for a golden finish, these scones bake up beautifully in just 15 minutes. Whether you're serving them with tea, coffee, or as part of a gluten-free brunch spread, these easy-to-make scones are sure to impress!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour (with xanthan gum)
- 0.25 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Cold unsalted butter
- 0.5 cup Heavy cream
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 0.5 cup Optional add-ins (e.g., dried cranberries, chocolate chips, or raisins)
- 1 tablespoon Heavy cream (for brushing)
- 1 tablespoon Coarse sugar (for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, and salt.
Cut the cold unsalted butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir just until combined. If using add-ins like dried fruit or chocolate chips, fold them in at this stage.
Turn the dough onto a lightly floured surface (using gluten-free flour) and gently pat it into a 1-inch thick round disc. Do not overwork the dough.
Using a sharp knife or a bench scraper, cut the disc into 8 even wedges.
Transfer the wedges to the prepared baking sheet, leaving a bit of space between each scone.
Brush the top of each scone with a little heavy cream and sprinkle with coarse sugar for a nice golden finish.
Bake in the preheated oven for 15-18 minutes, or until the scones are lightly golden on top and cooked through.
Remove from the oven and allow the scones to cool slightly on the baking sheet before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
3037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.3 g | 206% | |
| Saturated Fat | 95.7 g | 478% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 581 mg | 194% | |
| Sodium | 2120 mg | 92% | |
| Total Carbohydrate | 353.7 g | 129% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 146.1 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 145 mg | 11% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 412 mg | 9% | |
*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.
