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Gluten-Free Scones

These quick and easy gluten-free scones are perfect for breakfast, snacks, or tea time, providing a warm, fluffy treat with a hint of sweetness.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 scones
Course: Breakfast, Dessert, Snack
Cuisine: Gluten-Free
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free flour blend Use a quality blend specifically made for baking.
  • 1/2 cup sugar You can replace with honey or maple syrup, but it may change texture.
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup cold butter, cubed Keep butter cold for the best texture.
  • 1/2 cup milk (or dairy-free alternative)
  • 1 teaspoon vanilla extract
Add-Ins
  • 1/2 cup dried fruit (e.g., cranberries or blueberries) Optional, adds sweetness and texture.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, mix together gluten-free flour, sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the milk and vanilla extract until just combined.
  5. If using, fold in the dried fruit.
  6. Turn the dough out onto a floured surface and gently knead a few times.
  7. Pat the dough into a 1-inch thick circle and cut into wedges.
Baking
  1. Place scones on a baking sheet lined with parchment paper.
  2. Bake for 15-20 minutes or until golden brown.
  3. Allow to cool slightly before serving.

Notes

These scones are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Don't skip the cooling step for the best texture.