Makes: 8 Scones Cook Time: 20 mins Prep Time: 1.5 h, half hour or less hands on
You won't have to sacrifice texture or flavor with this gluten free take on scones. These scones are not only gluten free but also incredibly versatile, allowing you to customize them with your favorite add-ins like fresh berries, chocolate chips, or even savory herbs and cheese. Whether you're preparing a quick breakfast or an elegant afternoon tea, these scones will impress with their flaky, tender crumb and subtle sweetness.
Ingredients to Gather:
- Bobs Red Mill 1 to 1 ( I can't speak for any other GF flours, as this is the only one I use for scones.)
- Baking Powder
- Cold Butter
- Heavy Cream
- Eggs
- Sugar
- Salt
- Orange Extract
- Orange Zest
Equipment I use:
- KitchenAid With Paddle Attachment
- Whisk
- Stainless Mixing Bowls
- Kitchen Scale
- Kitchen Rags or Paper Towels
- Freezer
- A teensy bit of know-how
Once you've made your shopping list and you are ready to measure, scroll down to the recipe below!
Take this recipe one step at a time, you'll see it's not as complicated as it seems, and you'll be rewarded when you're done!
Measurements:
355g Bob's red mill 1 to 1
4g Salt. I use redmonds
60g Sugar
10g Baking Powder
55g Unsalted Butter, partially frozen
3/4c+ Heavy Cream, up to 240g
Mix-ins:
Orange Zest from one orange
1/2 tsp Orange Extract
1 scant cup of chocolate chips, either semi or dark are great.
Step 1: Cut cold butter into tablespoons, then into quarters. Put into freezer while you prepare the dry ingredients.
Step 2: Put your stand mixer's bowl on your scale. Make sure the scale reads 0. Add 1 to 1 GF Flour Blend, sugar, salt and baking powder. Clearing between each addition.
Step 3: Put the bowl on your mixer with the paddle attachment and mix on low speed until cohesive.
Step 4: Add your mix-ins (in my case chocolate chips and orange zest) and mix for 10 seconds.
Step 5: Pour in your heavy cream, add more if dough still looks very dry. This part is key. You'll want to add only enough liquid to pick up the majority of your crumb from the bottom of the bowl. Stop the machine and check to see if the bottom of the bowl looks mostly clean. Your dough should be coming together but not so moist it becomes one mass.
Step 6: Ready a portion of parchment paper approximately 16" to plop your dough of goodness onto. Dump your bowl and gather your dough together to form one mass with your hands. Fold the dough over itself like you are closing a book. Form the dough into a circle about 1" tall. Fold your parchment ends over the dough and refrigerate for 1 hour or overnight.
Step 7: Preheat oven to 400 standard or 375 fan. Take your scones from the fridge after minimum 1 hour rest and cut in half, then into quarters, and half each quarter. (eighths). Pull your scones apart on a round baking sheet, or just use a sheet pan if you don't have one. Give them about 1" space from one another and brush with egg wash. I add demerara sugar at this point, or you can just bake without the extra steps of visual appeal. I also find the crunch of demerara to be a delightful addition.
Step 8: Bake! 20+ minutes. You'll be looking for a nice golden edge top and bottom. These bake up very similar to biscuits. Let cool on pan. Enjoy your delicious creation!
Step 9(optional): Mix up powdered sugar and just enough milk to make a thick paste, ice each cooled scone.
Notes:
Below are examples of how to cut and spacing
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