Gluten-Free Scone Recipe

Every time December begins, I plan to bake a million different types of cookies. I picture myself baking multiple batches of glorious cookies every single day, and they all look like they came out of a catalogue and taste like an explosion of happiness and rainbows and Christmas.

Reality: December is a busy-ass month. This year I baked 2 batches of cookies.  The first one was terrible, the second one was okay.  And that was it.  No catalogue cookies, no Christmas donuts, no cupcakes, no gingerbread house.  Where does the time go?

Yesterday, I decided to make scones.  FINALLY.  I’ve only been planning to do this for over 7 months.  They were delicious!  My parents, who are both gluten-eating people, also liked them.  The recipe was adapted from here.  I used real butter and milk, even though I have been avoiding it, because I’m sick of baking failures.  Now that I know this recipe is really good, I will try again with milk and butter substitutes (almond milk and Earth Balance?).

Gluten-Free Scones
Yield: 8 Scones

1 3/4 cups Bob’s Red Mill All-Purpose Flour
1/2 teaspoon xanthan gum
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter
2 large eggs
1/3 cup cold milk
1 teaspoon vanilla extract
Sugar for sprinkling

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper (or grease a divided scone pan).
  2. Whisk together the flour, xanthan gum, sugar, baking powder, and salt.
  3. Work in the cold butter till the mixture is crumbly.  This works best if you use a pastry blender.
  4. Whisk together the eggs, milk, and vanilla until frothy.  Add to the dry ingredients, stirring until well blended. The dough should be cohesive and very sticky.
  5. Drop dough by the 1/3-cupful onto the baking sheet.  Let the scones rest for 15 minutes.
  6. Sprinkle the scones with sugar. Bake for 15 to 20 minutes, or until golden brown. Remove from the oven and let rest for 5 minutes before serving.  Serve with clotted cream, jam and tea.

I think this is a really good base scone recipe.  It would also be good with 3/4 cup of dried fruit (such as raisins).  Other ideas:  coconut, ginger, chocolate chips, unicorns.

I hope everyone had an excellent Christmas.

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