Best Ever Gluten Free Scones
Basic recipe – add your own additions to make cherry scones, ginger scones, blueberry scones, cinnamon chip scones, white chocolate scones…..
1 ¾ cut gluten-free multi-purpose flour (King Arthur or 6 pts superfine brown rice flour + 2 parts potato starch + 1-part tapioca starch)
- Scant 1/3 cup sugar
- 2 teaspoons baking powder
- ½ tsp xanthan gum
- ½ teaspoon salt
- ½ cup (1 stick) cold butter
- ¾ cup additions (dried cherries, fresh blueberries,etc)
- 2 large eggs
- 1/3 cup cold milk (2%)
- 1 teaspoon gluten free vanilla extract
Preheat the over to 400-degree F. Grease a large baking sheet or line with parchment. Whisk together flour, sugar, baking pander, xanthan gun 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 of a gf floured surface. Pat out to about 1 inch 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 on the prepared pan. Lightly brush milk on top 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.
- Yield: 8 scones
(Epicurious, 2018)