Gluten-Free Scones

GLUTEN FREE SCONES from Epicurious

from Linda Van de Car

The flour I used is Bob’s Red Hill Gluten Free 1 to 1 Baking Flour …bag is blue on front.

YIELD 8 scones. (I shaped the dough into a square one inch thick, then cut it into quarters each direction…so I ended up with 16 scones…not huge but a decent size.)

When you get to the end of the recipe and it says to put in the it. I think it helps consistency of the scone, but also after 15 minutes they are frozen and you can pack them up to freeze and cook later. I made mine the night before and cooked in the morning.  My point is you can make a batch and cook one or two at a time.  My research suggests you would want to use them up within 3 weeks or so for best results.


  • 1 3/4 cups Gluten-Free Multi-Purpose Flour (suggested: either King Arthur OR 6pts SUPERfine Brown Rice Flour + 2 parts Potato Starch + 1 part Tapioca Starch)

  • scant 1/3 cup sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon xanthan gum

  • 1/2 teaspoon salt

  • 1/2 cup (1 stick) cold butter

  • 3/4 cup additions (suggested: dried cherries, crystallized ginger, fresh blueberries, cinnamon chips or white chocolate chips)

  • 2 large eggs

  • 1/3 cup cold milk (2%)

  • 1 teaspoon gluten-free vanilla extract


Preheat the oven to 400°F. Grease a large baking sheet (or line with parchment). Whisk together flour, sugar, baking powder, xanthan gum and salt. Work in the cold butter until the mixture is crumbly with pea-sized or just larger bits of butter remaining. Gently stir in the additions. Whisk together the eggs, milk, and vanilla until frothy. Add to the dry ingredients, stirring until well blended. The dough should be cohesive and very sticky. Place on a gf floured surface. Pat out to about 1 in. thick (do not attempt to roll out – the dough will be too sticky for this and adding more flour will only create a dry, dense, result) . Use a biscuit cutter to cut into circles and place onto prepared pan. Lightly brush milk on top of the scones and sprinkle with sparkling sugar if desired. Place baking sheet, uncovered, in the freezer for 15 minutes. Bake for 15 to 20 minutes or until golden brown. Remove from the oven and let rest for 5 minutes before serving.

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