Equipment: Digital Scale (preferred), 1 Baking or Cookie Sheet, Mixing Bowl, Whisk, Measuring Spoons & Cups, Fork, Grater, Cooling Rack
Substitutions: Do you need to swap out an ingredient? Click here.
Before You Dive In – Prep:
- This batch is easy to double if needed
- Butter should be very cold
- Move oven rack to middle position
- Preheat oven to 425 degrees Fahrenheit (220 C) Convection
- Place a sheet of unbleached parchment on baking/cookie pan
Choose Gluten Free, Non-GMO & Organic Ingredients.
- 120g 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 – 1/4 C = 50g
- 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, if you leave out, scones will flatten out slightly)
- 57g (2 oz) Lightly Salted Butter, very cold (1/2 stick or 4 T)
- 59 ml (2 fl oz) Buttermilk, we use whole milk (1/4 C)
- 57g (2 oz) Sour Cream (1/4 C)
- 1 T Cream, Melted Butter or Buttermilk
- 1 T Coarse or Raw Cane Sugar
Please prep note above before you begin, thank you!
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.
Step 3: Grate the butter into the dry mix. Combine thoroughly with a fork. Mix should resemble very small, flour coated peas.
Step 4: Stir the buttermilk mixture into the flour/butter blend with the fork. 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. Knead dough into a rough ball that will be a bit sticky. If the dough is too sticky to slice, refrigerate for about 10-15 minutes. Tip: it helps to wet the knife before slicing.
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.
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 C of add-ins, and add more if desired. 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.
- 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 mini scones