Gluten-Free Scones
Bake tender, flaky Gluten-Free Scones! This recipe delivers the perfect crumb & texture you crave, proving gluten-free baking can be truly delightful.
Ingredients
- 1 ½ cups gluten-free 1:1 baking flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoons butter frozen
- ⅓-½ cup mix-ins of choice chocolate chips, berries, nuts, dried fruit
- ⅔ cup sour cream
- 1 large egg
- 1 teaspoon pure vanilla extract omit for savory scones
- Coarse sugar for topping optional
Instructions
- Combine dry ingredients. In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- Incorporate butter. Grate the frozen butter and add to the flour mixture. Combine until you have pea-sized crumbs.
- Add mix-ins. Stir your choice of mix-ins into the flour mixture until they're evenly distributed.
- Prepare wet ingredients. In a separate bowl, whisk together the sour cream, egg, and vanilla extract.
- Combine wet and dry. Gently fold the sour cream mixture into the flour mixture until just combined, being careful not to overmix.
- Shape the dough. With wet hands, form the dough into a 6-inch round on plastic wrap, then refrigerate for 30 minutes.
- Preheat and prepare. Preheat the oven to 500°F and line a baking sheet with parchment paper.
- Cut and arrange. Cut the chilled dough into 6 wedges and place them on the baking sheet. Optionally, sprinkle with coarse sugar.
- Bake to perfection. Lower the oven to 425°F and bake for 12-14 minutes until golden brown.
- Cool and serve. Let the scones cool on a rack for 20 minutes before serving.
Nutrition
Calories: 259kcalCarbohydrates: 39gProtein: 5gFat: 10gSaturated Fat: 5gSodium: 445mgFiber: 3g
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