Instructions

  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.

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.