Cooking and Serving: 30 minutes | 16 small scones
Ingredients
See recipe for ingredients
Description
Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes | Servings: 16 small scones
Instructions
HOW TO FREEZE THESE GF VANILLA SCONES RAW
Like biscuits, these scones can be frozen once they’ve been shaped. Just freeze.
them, once cut, in a single layer on a baking sheet and then pile them into a.
freezer-safe bag before returning them to the freezer.
defrosting them first. You will need to add a minute or two to the baking time.
If you place them on a baking sheet as you’re preheating your oven, though,.
extra baking time likely won’t even be necessary.
HOW TO FREEZE BAKED GF VANILLA SCONES
The icing on these scones is made very thick so it’s dry to the touch once it’s.
set. That means that you can even make the recipe all the way to end, including.
the icing, before freezing them.
Just place the baked, cooled and iced scones in an even layer on a baking sheet.
and place the sheet in the freezer. Once they’re frozen solid, just pile the.
scones into a freezer-safe bag, squeeze out the air as best you can and return.
I recommend defrosting them at room temperature. That can be on a plate on the.
counter, or in a portable container in your bag.
CAN YOU ADD BLUEBERRIES OR OTHER FRUIT TO THESE SCONES?
No, I don’t recommend that. Berries or other fruit contain more moisture than.
this recipe can accommodate, as it gets released in the oven.
Instead, try our recipe for gluten free blueberry scones.
types of mix-ins, try our master gluten free scones.
A close up of a vanilla scone with white icing and coffee on a small plate.
close up of a vanilla scone with white icing and coffee on a small plate.
STARBUCKS-STYLE VANILLA GLUTEN FREE SCONES: INGREDIENTS AND SUBSTITUTIONS.
DAIRY FREE GLUTEN FREE VANILLA SCONES
In place of the chopped and chilled butter in this recipe, try using Melt or.
Miyoko’s Kitchen brand vegan butter. They are a bit softer than butter even when.
chilled, so make sure your other ingredients are ice cold.
You can also try using Spectrum nonhydrogenated vegetable shortening.
(butter-flavored, if possible). Shortening will become absolutely solid, though,.
if it’s chilled too much (and certainly if it’s placed in the freezer for any.
length of time), so you can’t work with the dough in exactly the same way.
I recommend measuring out the shortening refrigerator until it begins to firm up. Then, add it to the dry ingredients as.
you would the butter mix in the wet ingredients.
In place of the heavy cream, you can use canned coconut milk. The nonfat dry.
milk can be replaced with powdered coconut milk, which is more and more readily.
available all the time.
GLUTEN FREE EGG FREE VANILLA SCONES
Since there is only one egg in this recipe, you can try replacing it with a.
“chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water,.
mixed and allowed to gel). A “flax egg” will add color and an unpleasant flavor,.
so I recommend staying away from that.
GLUTEN FREE CORN FREE VANILLA SCONES
In place of cornstarch, try using arrowroot. It’s usually a great substitute for.
cornstarch in baking.
WHAT IS LYLE’S GOLDEN SYRUP, AND HOW CAN I MAKE GLUTEN FREE VANILLA SCONES.
This is a British invert sugar that adds liquid sweetness without the added.
flavor of honey. I like it best in this recipe. However, if you can’t find it in.
the imports section of your grocery store, you can replace it with light corn.
syrup or even honey if you don’t mind the added flavor.
PETITE GLUTEN FREE VANILLA SCONES RECIPE
GLUTEN FREE VANILLA SCONES RECIPE
Prep Time: 20 minutes mins.
Cook Time: 10 minutes mins.
Chilling time: 10 minutes mins.
Yield: 16 small scones.
gluten free vanilla scone on small white plate with cup of coffee.
free vanilla scone on small white plate with cup of coffee.
These gluten free petite vanilla scones are flaky, tender, and sweet, and a.
little firmer than a “regular” gf scone.
FOR THE SCONES
1 ⅝ cups (227 g) all purpose gluten free flour blend.
(I used Better Batter; please click thru for appropriate blends), plus more.
1 teaspoon xanthan gum, omit if your blend already contains it.
5 tablespoons (30 g) dry milk powder.
3 tablespoons (27 g) cornstarch.
1 ½ teaspoons baking powder.
¼ teaspoon baking soda.
½ teaspoon kosher salt.
¼ cup (50 g) granulated sugar.
5 tablespoons (70 g) unsalted butter, chopped into chunks (about 3/8-inch.
1 (50 g (weighed out of shell)) egg, beaten and chilled.
Seeds from half of a vanilla bean.
2 tablespoons (42 g) Lyle’s Golden Syrup.
1 tablespoon pure vanilla extract.
⅔ cup (5.33 fluid ounces) heavy whipping cream, chilled.
FOR THE VANILLA BEAN GLAZE
Seeds from, other half of a vanilla bean.
1 ½ cups (173 g) confectioners’ sugar.
2 tablespoons milk, plus more.
Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached.
parchment paper and set it aside.
MAKE THE SCONES
In a large bowl, place the flour, xanthan gum, nonfat dry milk, cornstarch,.
baking powder, baking soda, salt and granulated sugar, and whisk to combine.
Add the chopped and chilled butter, and toss to coat it in the dry.
ingredients. Flatten each chunk of butter between your thumb and forefinger.
Whisk the egg, seeds from half a vanilla bean, Lyle’s Golden Syrup (or honey).
and vanilla extract into the milk or cream.
Create a well in the center of the dry ingredients and add the milk or cream.
mixture. Mix gently until the dough begins to come together. The dough will.
be somewhat sticky, unlike most other pastry dough.
Turn out the dough onto a lightly floured piece of unbleached parchment paper.
and press into a disk. Sprinkle the top lightly with additional flour and.
roll out into a rectangle that is about 1-inch thick.
Fold the dough over on itself like you would a business letter and then press.
into a square. Sprinkle the dough again lightly with flour, and roll out the.
dough once again into a rectangle about 1-inch thick.
Repeat rolling and folding if you are willing (it really does make for.
flakier, smoother pastry).
Finally, sprinkle the dough lightly with additional flour and roll it into a.
7-inch square that is about 3/4-inch thick. The dough should have a smooth,.
even surface. Using a sharp knife or bench scraper, cut the dough into 4.
Cut each square into 4 equal triangles of the square. Place the wedges about 2 inches apart from one another on the.
prepared baking sheet, and chill in the freezer until firm (about 10.
Remove the baking sheet from the freezer and place in the center of the.
preheated oven. Bake until the scones are puffed and very pale golden (about.
Remove from the oven and allow to cool for 10 minutes on the baking sheet.
before transferring to a wire rack to cool completely.
MAKE THE GLAZE
In a small bowl, mix the seeds from the (other) half of a vanilla bean into.
the confectioners’ sugar until the seeds are evenly distributed throughout.
Add 2 tablespoon of milk, and mix well, until a very thick paste forms. Add.
more milk off the spoon slowly, in a very thick but pourable glaze.
Add milk very slowly, as it is much easier to thin, than to thicken, the.
glaze. If you do thin the glaze too much, add more confectioners’ sugar a.
teaspoon at a time to thicken it.
Either dip the tops of the cooled scones into the glaze, or spoon it on top.
of the scones and spread into an even layer. Allow the glaze to set at room.
temperature before serving.
MAKE THE GLAZE
In a small bowl, mix the seeds from the (other) half of a vanilla bean into.
the confectioners’ sugar until the seeds are evenly distributed throughout.
Add 2 tablespoon of milk, and mix well, until a very thick paste forms. Add.
more milk off the spoon slowly, in a very thick but pourable glaze.
Add milk very slowly, as it is much easier to thin, than to thicken, the.
glaze. If you do thin the glaze too much, add more confectioners’ sugar a.
teaspoon at a time to thicken it.
Either dip the tops of the cooled scones into the glaze, or spoon it on top.
of the scones and spread into an even layer. Allow the glaze to set at room.
temperature before serving.