Cooking and Serving: 33 minutes | 8 scones
Ingredients
How to make gluten free scones | Expert tips for perfect scones | Flavor variations
Description
Prep Time: 15 minutes | Cook Time: 18 minutes | Total Time: 33 minutes | Servings: 8 scones
Ingredients
How to make gluten free scones
Expert tips for perfect scones
Flavor variations
Storage & make ahead tips
Frequently Asked Questions
Gluten free flour blend – Use a high-quality all purpose blend with superfine
Xanthan gum – Even if your blend contains it, add a bit more for a taller,
Leaveners & salt – Baking powder, baking soda, and salt work together to lift
Granulated sugar – Adds sweetness and keeps the crumb soft.
Butter – Adds rich flavor and helps create crisp edges.
Buttermilk – Moistens and binds the dough.
Honey – Contributes moisture, sweetness, and a hint of depth.
1/4-inch thick.
3 cups (420 g) all purpose gluten free flour blend
1 ½ teaspoons xanthan gum, if your blend already contains it, add only 3/4
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
⅜ cup (75 g) granulated sugar
8 tablespoons (112 g) unsalted butter, very cold
1 cup mix-ins, See Recipe Notes
1 cup (8 fluid ounces) buttermilk, very cold
3 tablespoons (63 g) honey
Cream, for brushing (optional)
Coarse sugar, for sprinkling (optional)
Instructions
Preheat your oven to 375°F. Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour blend, xanthan gum, baking.
powder, baking soda, salt, and sugar.
Add the cold, diced butter and toss to coat. Flatten each piece between your.
Stir in your mix-ins, if using. Pour the cold buttermilk and honey into the.
center and mix until a thick, stiff dough forms.
If any dry spots remain, sprinkle in a bit of cold water just to moisten.
Press the dough into a rough disk, wrap it tightly in plastic wrap, and chill.
for at least 15 minutes (30 is better).
Lightly flour a flat surface. Unwrap the dough, place it on the surface, and.
Roll the dough into a rough rectangle about 1/4-inch thick. Fold it in thirds.
like a letter, then again into a square.
Shape the dough into a round about 8 inches across using your hands and a.
Use a sharp knife or bench scraper to cut the round into 8 triangles.
Place the scones on the prepared baking sheet about 1 inch apart. Brush the.
tops with cream and sprinkle with coarse sugar, if using.
Freeze the shaped scones on the baking sheet for about 15 minutes, or until.
Bake for about 18 minutes, or until puffed, golden brown, and set in the.
center. Let cool briefly before serving.
Notes
* 1 ½ teaspoons xanthan gum, if your blend already contains it, add only 3/4
* 3 teaspoons baking powder
* ½ teaspoon baking soda
* ½ teaspoon kosher salt
* ⅜ cup (75 g) granulated sugar
* 8 tablespoons (112 g) unsalted butter, very cold
* 1 cup (8 fluid ounces) buttermilk, very cold
* 3 tablespoons (63 g) honey
* Cream, for brushing (optional)
* Coarse sugar, for sprinkling (optional)
* Preheat your oven to 375°F. Line a rimmed baking sheet with parchment paper
* In a large mixing bowl, whisk together the flour blend, xanthan gum, baking
powder, baking soda, salt, and sugar.
* Add the cold, diced butter and toss to coat. Flatten each piece between your
fingers to create thin shards.
* Stir in your mix-ins, if using. Pour the cold buttermilk and honey into the
center and mix until a thick, stiff dough forms.
* If any dry spots remain, sprinkle in a bit of cold water just to moisten
* Press the dough into a rough disk, wrap it tightly in plastic wrap, and chill
for at least 15 minutes (30 is better).
* Lightly flour a flat surface. Unwrap the dough, place it on the surface, and
dust the top with more flour.
* Roll the dough into a rough rectangle about 1/4-inch thick. Fold it in thirds
like a letter, then again into a square.
* Shape the dough into a round about 8 inches across using your hands and a
* Use a sharp knife or bench scraper to cut the round into 8 triangles.
* Place the scones on the prepared baking sheet about 1 inch apart. Brush the
tops with cream and sprinkle with coarse sugar, if using.
* Freeze the shaped scones on the baking sheet for about 15 minutes, or until
* Bake for about 18 minutes, or until puffed, golden brown, and set in the
center. Let cool briefly before serving.
Flour blends: For best results, use a high-quality all purpose gluten free flour
blend with superfine rice flour. I recommend Better Batter original blend or
Nicole’s Best. If using Bob’s Red Mill 1-to-1, add 1 1/4 teaspoons xanthan gum.
I don’t recommend Cup4Cup. For DIY options, see my all purpose gluten free flour
Mix-ins: Use about 1 cup (6 oz) of small add-ins like chocolate chips, chopped
nuts, dried cranberries, or raisins. You can also skip them for plain scones.
Flavor tip: Try lemon or orange zest in the dry mix, and swap a few tablespoons
of buttermilk for citrus juice. For berry scones made with fresh or frozen
fruit, use this recipe
Nutrition: Based on 8 scones using 6 oz chocolate chips. Does not include cream
Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 451mg | Potassium: 115mg | Fiber:
2g | Sugar: 30g | Vitamin A: 399IU | Vitamin C: 0.04mg | Calcium: 143mg | Iron:
Nutrition information is automatically calculated, so should only be used as an