Gluten-Free Scones

By on February 2, 2022

These moist scones have delicate crunchy, golden-brown tops. We like to add dried fruit to these, but leave it out if you prefer.

Ingredients

  • 1 3/4 cups King Arthur Gluten-Free All-Purpose Flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg, optional
  • 8 tablespoons unsalted butter, cold, cut into pats
  • 3/4 cup diced dried apricots, raisins, or cherries
  • 2 large eggs
  • 1/3 cup cold milk
  • 1 teaspoon gluten-free vanilla extract

Instructions

  • Preheat the oven to 400°F. Grease a divided scone pan, or grease (or line with parchment) a baking sheet.
  • Whisk together the flour or flour blend, sugar, baking powder, xanthan gum, salt, and nutmeg.
  • Work in the cold butter till the mixture is crumbly.
  • Stir in the dried fruit.
  • Whisk together the eggs, milk, and vanilla till frothy.
  • Add to the dry ingredients, stirring till well blended. The dough should be cohesive and very sticky.
  • Drop dough by the 1/3-cupful into the scone pan or onto the baking sheet; if you haven’t added dried fruit, use a slightly smaller amount of dough, about 1/4 cup. Let the scones rest for 15 minutes.
  • Sprinkle the scones with sparkling sugar or cinnamon sugar. Bake for 15 to 20 minutes, till golden brown. Remove from the oven and let rest for 5 minutes or so before serving. Best enjoyed warm, with butter and jam.

Prep: 17 mins Bake:18 to 22 mins Total: 55 mins Yield: 8 scones

Courtesy of King Arthur Flour