Best Scones Recipe (Gluten-Free)
Classic Gluten-Free Scones Recipe! They’re soft, buttery and easy to make. Highly recommend filling them with cream cheese and jam. Perfect for tea time and they freeze super well!
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About this recipe
Homemade gluten-free scones are amazing. Classic, easy, and delicious recipe for these small bites that you will love. For more small bakes here is the link to these madeleines, they are also a perfect mini bite.
These scones are soft and buttery. Highly recommend serving them warm and fill with cream cheese and jam, like this strawberry ginger jam. They’re perfect for tea time or snack and freeze super well.
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour.
- Butter: cooled diced unsalted butter.
- Milk: whole milk
- Sugar: white granulated sugar
- Egg: room temperature
How to make Gluten-Free Scones
In a large bowl place gluten-free all-purpose flour, sugar, salt, and baking powder. Add cooled diced butter and rub with your fingerprint until crumb forms.
In another bowl mix the egg with the milk. Add to the butter mixture and mix.
Let rest covered in the refrigerator for at least 1 hour.
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
Roll out the dough on a lightly floured (GF flour) counter with about 2 cm. thickness. Cut out the biscuits with a round cutter and repeat the process with the remaining dough.
Place the scones on the baking sheet, brush them with cream, and sprinkle with powdered sugar.
Bake for 12 minutes or until golden brown. Let cool before removing.
Serve warm and fill with cream cheese and jam.
Storing
Store scones in an air-tight container at room temperature or in the refrigerator. They freeze very well, to reheat frozen scones bake in a medium oven for about 10 minutes.
For more related recipes
- Madeleines
- Alfajores (sandwich cookie with dulce de leche)
- Lemon Ricotta Cookies
- Almond Thumbprint Cookies
Scones Recipe (Gluten-Free)
Ingredients
- 3 cups gluten-free all-purpose flour
- ½ cup granulated sugar
- 5 teaspoons baking powder
- Pinch of salt
- ¾ cup unsalted butter cooled
- 1 cup milk
- 1 egg beaten
- Cream to brush
- Powdered sugar to sprinkle the scones
Instructions
- In a large bowl place gluten-free all-purpose flour, sugar, salt, and baking powder. Add cooled diced butter and rub with your fingerprint until crumb forms.
- In another bowl mix the egg with the milk. Add to the butter mixture and mix.
- Let rest covered in the refrigerator for at least 1 hour.
- Preheat oven to 400°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
- Roll out the dough on a lightly floured (GF flour) counter with about 2 cm. thickness. Cut out the biscuits with a round cutter and repeat the process with the remaining dough.
- Place the scones on the baking sheet, brush them with cream and sprinkle with powdered sugar.
- Bake for 12 minutes or until golden brown. Let cool before removing.
- Serve warm and fill with cream cheese and jam.
