Gluten-Free Scones
Ingredients
- Gluten-Free Scone Baking Mix
- ½ c. butter cold & diced into cubes
- 1 egg
- ⅔ c. buttermilk or sour cream
- 1 ½ tsp. vanilla
MIX-INS
- ⅔ c. raisins or currants
Instructions
PREP
- Pre-heat oven to 350°
- Gather equipment: mixer with paddle attachment liquid measuring cup measuring cups & spoons cookie sheet
MAKE BATTER
- Pour bag in mixer. Add butter, egg, buttermilk, and vanilla and mix well.
- Let batter rest for 15 minutes and mix again to fully hydrate gluten-free flour.
- Gently fold in by hand any mix-ins like dried fruit, nuts, etc.
- Roll out dough onto a parchment lined sheet or silicone baking mat. Shape into a round disk and cut into 8 triangles.
- Brush with cream and sprinkle with course sanding sugar.
BAKE
- Bake at 350° for 18-20 minutes. Take out of oven and place them in a covered container right away. This will help them retain the moisture. Store in container and keep on counter 1-2 days or in refrigerator for 3-5 days.
Notes
Buttermilk yields a light, tender crumb. If you don’t have buttermilk on hand, you can easily make it by placing 1 T. of vinegar into a liquid measuring cup and add whole milk up to make it 1 c. If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step to help eliminate grittiness. You can make the scones ahead of time and place in refrigerator until needed. Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.
TO MAKE VEGAN
Swap out butter with vegan butter. My favorite is Country Crock Olive Oil Sticks or use canola oil. In place of the buttermilk, use unsweetened oat, coconut or almond milk To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda
