Gluten-Free Scones made with baking mix

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gluten free, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 6 to 8 scones.

Recipe photo

These moist scones have delicately crunchy, golden-brown tops. Leave out the dried fruit for the perfect strawberry shortcake base.

Note: Please read and follow the recipe carefully; it calls for our gluten-free all-purpose baking mix, NOT our gluten-free multi-purpose flour.

Gluten-Free Scones made with baking mix

star rating (2) rate this recipe »
gluten free, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 6 to 8 scones.
Published: 06/10/2013

Ingredients

  • 2 1/4 cups King Arthur Gluten-Free All-Purpose Baking Mix*
  • 1/4 cup sugar
  • 1/4 teaspoon ground nutmeg, optional
  • 1/2 cup (8 tablespoons) cold butter
  • 3/4 cup diced dried apricots, raisins, or dried cherries, optional
  • 2 large eggs
  • 1/2 cup cold milk
  • 1 teaspoon gluten-free vanilla extract
  • cinnamon-sugar, optional
  • *Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.

Tips from our bakers

  • Gluten-free scones need a 10-minute rest after baking to allow the starches to finish setting up, and the outside to crisp.
  • For a dairy-free version of these scones, substitute margarine for the butter, and soy milk, almond milk, or rice milk for the milk.
  • Don't have baking mix? Enjoy our recipe for Gluten-Free Scones.

Directions

1) Preheat the oven to 400°F. Grease a divided scone pan, or have at hand an ungreased or parchment-lined baking sheet.

2) Whisk together the baking mix, sugar, and nutmeg.

3) Partially work in the cold butter, leaving some in small, visible pieces.

4) Stir in the dried fruit.

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

6) Add to the dry ingredients, stirring until blended. The dough should be sticky but cohesive.

7) Drop dough by the 1/3-cupful into the scone pan or onto the baking sheet.

8) Sprinkle the scones with cinnamon-sugar, if desired.

9) Bake the scones for 15 to 20 minutes, until golden brown. Remove them from the oven and let them rest for 10 minutes or so before serving. These are best enjoyed slightly warm, with butter and jam.

Yield: 6 to 8 scones.

Reviews

1
  • star rating 10/12/2014
  • Wendy from Merrimack, NH
  • This is the first gluten free food I have ever made and I was very pleased with the results. I bought this so I could make some waffles but saw this scone recipe and couldn't wait to try it. I mixed in dry cranberries then made an orange glaze, man it was so good. I will definitely try some more recipes and can't wait to do so.
  • star rating 10/25/2013
  • Tricia from Hilton, NY
  • Thank you for all the amazing recipes and ingredients your company produces! I do have a suggestion though, all this recipe needs is the following ingredients to make it little more like classic scones: 1 tablespoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt
    Hi Tricia, thanks for sharing. We do have to say that our Baking Mix already has leaveners in it and adding this much additional leavener would result in a very salty product. IF you accidentally used our Multi-Purpose Flour instead of Baking Mix, the results would be different as that does not contain any leavener. Please don't hesitate to give the hotline a call if you have any questions. ~ MJ
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