Description
Easy to make Gluten-Free Scones recipe.
Ingredients
Scale
- 1 ½ cups (240g) gluten-free 1:1 baking flour
- ¼ cup (50g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 8 tablespoons (113g) butter frozen
- ⅓–½ cup mix-ins of choice
- ⅔ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- sparkling sugar for topping
Instructions
- In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder and salt.
- Grate the frozen butter using a box grater. Add the butter to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture resembles pea-sized crumbs.
- Stir the mix-ins into the flour mixture until evenly distributed.
- In a separate bowl, whisk together the sour cream, egg and vanilla until well-combined.
- Using a rubber spatula, stir the sour cream mixture into the flour mixture until no dry bits of flour remain.
- Spread out a large piece of plastic wrap. Using wet hands, transfer the dough to the plastic wrap. Clean and wet your hands again then pat the dough to form a 6-inch round that is 1-inch thick.
- Wrap the dough tightly in plastic wrap and refrigerate for 20-30 minutes. Then freeze for 15 minutes.
- Preheat the oven to 500°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Take the dough out of the freezer. Spray a sharp knife with cooking spray and cut the dough into 6 equal wedges. Arrange the scones on the prepared baking sheet. Sprinkle with coarse sugar, if desired.
- Place the scones in the oven, then immediately lower the oven temperature to 425°F. Bake for 12-14 minutes until golden brown.
- Remove from the oven. Transfer the scones to a wire rack and let cool for 20 minutes before serving.
Notes
- Adjust sugar for savory scones.
- Use frozen butter for best results.
- Refrigerate and freeze dough as instructed.
Nutrition
- Serving Size: 1 scone
- Calories: 300
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg