Wednesday, March 12, 2014

Gluten-free Scones

You will need:

  • 1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour or 2 1/4 cups brown rice flour blend*
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg, optional
  • 1/2 cup (1 stick) cold butter
  • 3/4 cup diced dried apricots, raisins, or cherries
  • 2 large eggs
  • 1/3 cup cold milk
  • 1 teaspoon gluten-free vanilla extract


  1.  Preheat the oven to 400°F. Grease a divided scone pan, or grease (or line with parchment) a baking sheet.
  2. Whisk together the flour or flour blend, sugar, baking powder, xanthan gum, salt, and nutmeg.
  3.  Work in the cold butter till the mixture is crumbly.
  4.  Stir in the dried fruit.
  6. Whisk together the eggs, milk, and vanilla till frothy.
  7. Add to the dry ingredients, stirring till well blended. The dough should be cohesive and very sticky.
  8. Drop dough by the 1/3-cupful into the scone pan or onto the baking sheet; if you haven't added dried fruit, use a slightly smaller amount of dough, about 1/4 cup. Let the scones rest for 15 minutes.
  9. Sprinkle the scones with sparkling sugar or cinnamon sugar, if desired. Bake for 15 to 20 minutes, till golden brown. Remove from the oven and let rest for 5 minutes or so before serving. Best enjoyed warm, with butter and jam.
            ~~ I love scones! They are the perfect food for breakfast! So here is a gluten-free recipe recommended by my friend Isabella! Check out her blog as well at ~~

1 comment:

  1. Sounds good -- and I think it's great you are cross promoting by linking to Isabella's blog!