Gluten-free scones
These light and fluffy gluten-free scones are bursting with flavor and perfect for any occasion. Made with simple ingredients, they're easy to whip up and sure to become a new family favorite.
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rolling pin or glass
- Baking sheet
- Parchment paper
- Pastry brush (optional)
Ingredients
- 2 cups gluten-free all-purpose flour blend
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter cubed
- 1/2 cup milk dairy or non-dairy
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter cubes and use your fingers or a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together the milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir just until combined (do not overmix).
- Turn the dough out onto a lightly floured surface and knead gently for about 30 seconds. Pat or roll the dough to about inch thickness. Use a sharp knife or biscuit cutter to cut out scones.
- Place the scones on the prepared baking sheet, leaving a little space between each one. Brush the tops with milk (optional) and sprinkle with sugar if desired.
- Bake for 15-20 minutes, or until golden brown. Let cool slightly on the baking sheet before serving.
Notes
Nutrition Facts: (Approximate per scone)
* Calories: 180
* Fat: 8g
* Carbohydrates: 25g
* Protein: 3g
* Calories: 180
* Fat: 8g
* Carbohydrates: 25g
* Protein: 3g