Gluten Free Scones
Adapted from King Arthur Flour
plate of scones
5 from 2 votes
Print Pin Rate
Course: Bread, Breakfast, brunch
Cuisine: Irish & UK
Keyword: Baking, Bread, Comfort Food, Gluten-Free
Servings: 9 scones
Calories: 103kcal
Author: Chef Bill Collins

Ingredients

  • 8 ounces Gluten Free Baking Flour
  • 2 tsp baking powder
  • ½ tsp xanthan gum (Do not include if there's already xanthan gum in the GF flour)
  • ½ tsp salt
  • tsp nutmeg
  • zest of one lemon
  • 1 stick, cold butter, cut into small pieces (4 oz)
  • 1 cup minced dried fruit (dates, figs, apricots, raisins, etc.You can use one of these, or any combination)
  • 2 large eggs
  • cup cold milk
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 400°F. Grease a baking sheet,or line it with parchment paper
  • Whisk together the flour, baking powder, xanthan gum(if using), salt, nutmeg, and lemon zest. Work in the cold butter with your fingers or a pastry cutter, until the mixture is crumbly. Stir in the dried fruit
  • In a separate bowl, whisk together the eggs, milk, and vanilla until the mixture is frothy. Add this to the dry ingredients, stirring until it’s well blended. The dough should be cohesive and very sticky
  • Drop dough by the 1/3-cupfuls onto the baking sheet
  • Let the scones rest for 15 minutes before baking
  • Bake for 15 to 20 minutes, or until golden brown. Remove from the oven and let rest for 5 minutes or so before serving
  • Best enjoyed warm, with butter or whipped cream, and jam.

Notes

Yield: 8-9 scones.
Nutrition Facts
Gluten Free Scones
Serving Size
 
8 g
Amount per Serving
Calories
103
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
1
g
Cholesterol
 
38
mg
13
%
Sodium
 
247
mg
11
%
Potassium
 
59
mg
2
%
Carbohydrates
 
19
g
6
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
4
g
8
%
Vitamin A
 
71
IU
1
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
90
mg
9
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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