Gluten-Free Scones

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gluten free
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Hands-on time:
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Yield: 8 scones

Recipe photo

These moist scones have delicately crunchy, golden-brown tops. We like to add dried fruit to these, but leave it out if you prefer.

Note: thanks to some of your comments below, we've adjusted the amount of the brown rice flour blend, to make a firmer dough.

Gluten-Free Scones

star rating (58) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: 8 scones
Published: 02/24/2010

Ingredients

  • 1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour or 2 1/4 cups brown rice flour blend*
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg, optional
  • 1/2 cup (1 stick) cold butter
  • 3/4 cup diced dried apricots, raisins, or cherries
  • 2 large eggs
  • 1/3 cup cold milk
  • 1 teaspoon gluten-free vanilla extract
  • *See recipe for this blend below.

Tips from our bakers

  • Note: For a dairy-free version of these scones, substitute margarine for the butter; and soy milk, almond milk, or rice milk for the milk called for in the recipe. Results may vary from the original.

Directions

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1) Preheat the oven to 400°F. Grease a divided scone pan, or grease (or line with parchment) a baking sheet.

2) Whisk together the flour or flour blend, sugar, baking powder, xanthan gum, salt, and nutmeg.

3) Work in the cold butter till the mixture is crumbly.

4) Stir in the dried fruit.

5) Whisk together the eggs, milk, and vanilla till frothy.

6) Add to the dry ingredients, stirring till well blended. The dough should be cohesive and very sticky.

7) Drop dough by the 1/3-cupful into the scone pan or onto the baking sheet; if you haven't added dried fruit, use a slightly smaller amount of dough, about 1/4 cup. Let the scones rest for 15 minutes.

8) Sprinkle the scones with sparkling sugar or cinnamon sugar, if desired. Bake for 15 to 20 minutes, till golden brown. Remove from the oven and let rest for 5 minutes or so before serving. Best enjoyed warm, with butter and jam.

Yield: 8 scones.

*Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a homemade blend using regular brown rice flour.

Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).

Nutrition information

Serving Size: 1 scone, 90g Servings Per Batch: 8 Amount Per Serving: Calories: 302 Calories from Fat: 118 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Cholesterol: 84mg Sodium: 282mg Total Carbohydrate: 42g Dietary Fiber: 1g Sugars: 14g Protein: 4

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1 23456  All  
  • star rating 03/06/2015
  • Kate from NH
  • PS - I've tried it twice now with frozen fruit (blueberries & raspberries from last summer). Made the dough a little wetter and took the full 20 mins to bake, but they were great!
  • star rating 03/06/2015
  • Kate from NH
  • Works really well with half KA whole grain flor blend.
  • star rating 02/07/2015
  • from
  • star rating 02/07/2015
  • Beatrice from Hampton, VA
  • My boss, who claims to hate all things GF really liked these scones. I mailed some to my sister, who is GF, and she liked the flavor, but said that they had a bit of the grit so many gluten free baked goods have. I think that they are a great recipe if they are eaten in a day or so of baking; the longer they sit the more pronounced the grit becomes.
  • 01/10/2015
  • Jean from MN
  • FANTASTIC! They had a crispy outside layer, and a fluffy/soft inner texture. I added chopped apples to the dough, and it still rose well. I'm definitely keeping this recipe on-hand!
  • star rating 01/07/2015
  • Yoshe from IL
  • I am new to being Gluten Free, and I am not going to lie it has been a challenge. This morning I decided to make scones and this recipe was wonderful. I and my children who do not have to be gluten free loved them. Thanks so much. It was easy to prepare I used your GF AP flour blend and the texture was great, the scones were moist and fluffy. I made cinnamon chip scones.
  • star rating 12/23/2014
  • Kate from Boise, ID
  • Delicious. I recommend the GF all-purpose flour blend-- the dough is more cohesive. Also, using a pastry blender, leaving small chunks of butter makes the scones softer, more fluffy, and less gritty. Over-mixing can cause tough, dry scones. I add frozen raspberries and orange zest, instead of nutmeg. No sugar sprinkled on top necessary!
  • star rating 11/16/2014
  • Marcia from NC
  • Delicious. Enough said.
  • star rating 07/24/2014
  • Kathy from Charlotte, NC
  • I was so excited about this recipe. Followed it exactly. They smelled wonderful and looked beautiful. Tried one warm out of the oven, but the texture was awful. Let them cool and tried again, but no difference. Horribly gritty. Like eating sand. I had to throw them out. >br> I'm so sorry for the disappointing experience, Kathy. Please give us a call on the baker's hotline so we can help see what might have gone wrong. ~Amy
  • star rating 06/21/2014
  • Emma from Rhode Island
  • Wonderful!
1 23456  All  
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