Gluten Free Scones
Alright, now I’ve done it. I’ve broken a few rules when it comes to baking scones and the result is insanely delicious. Tea time will never be the same! Our Gluten Free Scones are tender and moist, yet slightly crumbly. We make them mini in size instead of large like a softball. Eggs are missing from this recipe, which would make the pastry seem more like a biscuit than a scone; however, they are loaded with sour cream. We’ll let you decide. Hopefully, you will love them as much as we do and won’t give two hoots about how to categorize them. We just call them perfect!
Make ‘Em Mini
Mini scones fit perfectly with our need for a small bite to curb our hunger in the afternoon. They also make a delightful breakfast! Dave loves to eat them with creamy eggs, and I like to pair mini scones with raw, sprouted almond butter. The best thing about this recipe is that you can add to the mix any of your favorite treats. Throw in a handful of dried fruit, mini chocolate chips, chopped nuts or a few pinches of citrus zest.
This recipe is incredibly easy to make! Follow these tips and your friends will be asking for the recipe.
- Use VERY cold, salted butter and grate the butter into the flour mix.
- Be creative and use flavored sugar, such as lemon, maple or lavender to sprinkle on the top before baking. Alternatively, replace cane sugar with flavored sugar or maple sugar.
- Adding fresh, soft fruit to the batter: make sure that you drain excess liquid from berries or soft fruit before adding. Blueberries work!
- Store the scones in a container with loose tea scattered about. We have a lavender/rose/chamomile blend that imparts a delicate flavor to the scones the next day. Delicious!
- Make the scones vegan. Substitute the butter with vegan butter, the buttermilk with non-dairy milk and lemon juice, and the sour cream with coconut cream or non dairy sour cream. Directions are provided in the note section of the recipe below.
Please let us know how your GF breakfast cookies turned out! We love to receive feedback. Rate this recipe and leave a comment in the section provided below. Thank you.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.– Teri & Dave
Photos by DuPree Productions; Recipe updated 5.20 for clarity
Making Gluten Free Scones in the Flour Farm KitchenPrint
Gluten Free Scones make for a sweet lift any time of the day. Add your favorites such as lavender leaves, blueberries, flavored sugars, or nuts. This recipe is truly adaptable.
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here for suggestions.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 120g (4.2 oz) Flour Farm Organic Gluten Free Flour Blend (1 C + 1.5 T)
- 2 T Cane Sugar (28g) note: add more sugar if you prefer sweeter scones
- 1/2 T Baking Powder (6g)
- 1/8 tsp Baking Soda (large pinch)
- 1/8 tsp Extra Fine Pink Himalayan Salt (large pinch)
- 1/4 tsp Xanthan Gum (1g) or 1/2 T Psyllium Husk Fiber – not powder (2.5g)
- 59 ml (2 fl oz) Buttermilk, we use whole milk (1/4 C)
- 57g (2 oz) Sour Cream (1/4 C)
- 57g (2 oz) Lightly Salted Butter, very cold (1/2 stick or 4 T)
- 1 T Cream, Melted Butter or Buttermilk (15 ml)
- 1 T Coarse or Raw Cane Sugar (14g, optional)
Equipment: Digital Scale (preferred), 1 Baking or Cookie Sheet, Mixing Bowl, Whisk, Measuring Spoons & Cups, Fork, Grater, Cooling Rack
Before You Dive In – Prep: Please read
- Butter should be very cold
- Move oven rack to middle position
- Preheat oven to 425 degrees Fahrenheit (220 C) Convection optional
- Place a sheet of unbleached parchment on baking/cookie pan
Step 1: Whisk together the dry ingredients in a medium bowl.
Step 2: In a separate bowl or measuring cup, combine the buttermilk and the sour cream. Whisk together.
Step 3: Grate the butter into the dry mix. Combine thoroughly with a fork. Use your hands if necessary to break up any large clumps of butter. Mix should resemble very small, flour coated peas.
Step 4: Stir the buttermilk mixture into the flour/butter blend with the fork or sturdy spoon. Use your hands to fully integrate all ingredients if necessary. If the dough is too dry, add more buttermilk one teaspoon at a time until the flour is fully incorporated. Keep the dough in the bowl and knead into a rough ball that will be a bit sticky. Cover and refrigerate for about 10-15 minutes.
Step 5: Place the dough ball onto the parchment lined baking sheet. Flatten slightly into a disk shape that is about four inches in diameter and about 1-1.5 inches thick. Slice into 8 equal wedges and place about 1 inch apart. Tip: it helps to wet the knife before slicing.
Optional: You may brush the scones with melted butter, cream, buttermilk and/or sprinkle with coarse sugar or leave them naked before you bake them. Alternatively, sprinkle with sugar before you bake them and brush with your liquid of choice just after they come out of the oven.
Step 6: Bake in a preheated oven, Convection 425 F/220 C for 12-13 minutes. If not using convection, you may need to bake a minute or two longer. Either way, it’s best to check your scones after 12 minutes!
Step 7: Remove scones from the oven and allow to cool on the pan for a few minutes. Transfer scones to a bakers rack to continue cooling. Best when eaten warm, or within two days. Store in an airtight container on the counter or freeze for up to a month.
Variations: There are so many ways to dress up these scones. Add chopped nuts, dried fruit, chocolate chips, lavender or other edible dried flowers to the dry mix. Begin with about a handful or 1/4-1/2 C of add-ins. Zest or extracts should be added to the wet mix (start with 1/4 tsp).
Vegan: To make this recipe vegan, use the same amount of vegan butter; however, I discovered that it’s best to freeze the butter for at least 15 minutes before grating. Swap out the buttermilk for non-dairy milk with 1 tsp (5 ml) of lemon juice or apple cider vinegar added to it. Also, substitute the solid part of coconut milk (refrigerated) for the sour cream or use vegan sour cream. After forming the disk shape, refrigerate the dough for about 15 minutes to make the wedges easier to slice. Alternatively, you can just drop the dough onto the parchment in 8 equal amounts.
The nutrition information provided below is for the recipe as written, using organic cream and coarse organic cane sugar as the topping.
- Category: Scones
- Cuisine: Bread
- Serving Size: 1 scone
- Calories: 160
- Sugar: 6g
- Sodium: 260 mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: gluten free scones
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