Best Gluten-Free Scones Recipe
These gluten-free scones are tender and buttery with a soft, delicate crumb and lightly golden edges. They’re easy to make with simple ingredients and can be baked right away or frozen for later.
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. Cut/rub in cold diced butter until you have pea-sized pieces and coarse crumbs.
- 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 work surface using gluten-free flour until it is about 2 cm (¾ inch) thick. Cut out the biscuits with a round cutter, then gather and reroll the remaining dough until all the dough has been used.
- Place the scones on the baking sheet, brush them with cream, and sprinkle with coarse sugar.
- Bake for 18-20 minutes or until golden brown. Let cool before removing.
Notes
Store scones in an airtight container at room temperature or in the refrigerator. Scones freeze beautifully; you can freeze baked or unbaked scones.