Recipe summary

Hands-on time:
17 mins. to 23 mins.
Baking time:
18 mins. to 22 mins.
Total time:
55 mins. to 1 hrs 5 mins.
Yield:
8 scones
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.
Volume Ounces Grams

  • 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.

Directions

  1. 1) Preheat the oven to 400F. Grease a divided scone pan, or grease (or line with parchment) a baking sheet.
  2. 2) Whisk together the flour or flour blend, sugar, baking powder, xanthan gum, salt, and nutmeg.
  3. 3) Work in the cold butter till the mixture is crumbly.
  4. 4) Stir in the dried fruit.
  5. 5) Whisk together the eggs, milk, and vanilla till frothy.
  6. 6) Add to the dry ingredients, stirring till well blended. The dough should be cohesive and very sticky.
  7. 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. 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.
  9. Yield: 8 scones.
  10. *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).

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.