Best Scones Recipe (Gluten-Free)
Classic Gluten-Free Scones Recipe! These biscuits are soft, buttery, and easy to make. Highly recommend serving them warm, filled with cream cheese and jam. Perfect for tea-time, and they freeze super well!
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About these biscuits
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, which are also a perfect mini bite.
These gluten-free biscuits are soft and buttery. Highly recommend serving them warm and filling with cream cheese and jam, like this strawberry ginger jam. They’re perfect for tea time or as a 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 Basic 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 airtight container at room temperature or in the refrigerator.
They freeze very well; you can freeze the dough before baking or freeze baked scones. To reheat frozen scones, bake in a medium oven for about 10 minutes.
Tips for perfect scones
- Use cold butter.
- Don’t overwork the dough if you want fluffy and tender scones.
- Chill the dough before baking for the best results.
- Brush the scones with cream and sprinkle with coarse sugar.
- Be sure your oven is fully preheated if you want your scones to rise.
Serving options:
Here are some ideas to serve your tea-time treats. Always best warm.
- Plain: Serve the biscuits plain, and leave them as they are; they are delicious too.
- Cream cheese: spread your scones with cream cheese.
- Jam: classic for tea time, choose your best flavor.
- Blueberry compote: Here is the link to a great recipe for blueberry compote.
- Cream: whipped cream is a delicious topping.
For more GF baking recipes
- Madeleines
- Alfajores (sandwich cookie with dulce de leche)
- Lemon Ricotta Cookies
- Almond Thumbprint Cookies
Classic 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 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.