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Freshly baked gluten-free scones on a plate

Gluten-Free Scones

Soft, tender, and bursting with flavor, these gluten-free scones are an easy treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American, Gluten-Free
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free flour blend
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, cold and cubed Use cold butter for a flaky texture.
  • 1/2 cup milk (or dairy-free alternative) Almond milk, oat milk, or any cold non-dairy option works.
  • 1 large egg Key for binding and color.
  • 1 teaspoon vanilla extract
Optional Ingredients
  • 1/2 cup dried fruits or chocolate chips Optional for added flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, whisk together the gluten-free flour blend, sugar, baking powder, and salt.
  3. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until it resembles coarse crumbs.
  4. In a separate bowl, whisk together the milk, egg, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined. If desired, fold in the dried fruits or chocolate chips.
  6. Turn the dough out onto a lightly floured surface and pat it into a circle about 1 inch thick. Cut into wedges or use a round cutter to shape.
  7. Place the scones on a baking sheet lined with parchment paper.
  8. Bake for 15-20 minutes, or until lightly golden.
  9. Allow to cool slightly before serving.

Notes

These scones can last up to 3 days in the fridge. For longer storage, freeze them for about 3 months. To reheat, pop them in the oven for a few minutes.