Gluten Free Scones

Name: Gluten-Free Scones (Scone Mix)
Prep time: 15 min
Cook time: 18 min
Ingredients: 1 Gluten Free Scone Baking Mix; ½ c. butter (cold & diced into cubes); 1 egg; ⅔ c. buttermilk or sour cream; 1 ½ tsp. vanilla; ⅔ c. dried fruit (raisins or currants)

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Ingredients to make Gluten Free Scones
- Wet Ingredients
- Mix-Ins
Make your own ingredients
How to make GF Scones
Storage & Freezing
FAQ’s
Shop our Baking Mix

Ingredients to make Gluten Free Scones

Wet Ingredients

Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
Eggs are produced by chickens and provide structure and stability in baking, while their proteins trap air, creating natural leavening.
Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods.
Vanilla provides warm notes of caramel and spice, enhancing the depth of flavor in baked goods. Choose a pure, all-natural extract made from real vanilla beans with at least 35% alcohol.

Mix-Ins

Zante currants are are a small, dried, dark seedless grape. If you don’t have currants on hand, a smaller type of raisin such as a Thompson raisin is fine to use.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

How to make GF Scones

Step 1: Make cookie batter
Beat together butter and egg. Add Cookie Baking Mix and additional ingredients. Let batter rest 15 minutes, and then mix again.

Step 2: Chill cookie dough
Scoop into cookie pucks. Chill batter 30 minutes up to overnight.

Step 3: Bake
Pre-heat oven to 350° and bake for 13 – 15 minutes.

Step 4: Storage
Store chilled cookie pucks up to one week in the refrigerator. Freeze up to 6 months.

Storage & Freezing

Pre-baked:

You can make the batter and cut the scones and place in storage container in the refrigerator until use.
Long-term, place cut scones into a storage container separated by parchment paper.

Baked:

Store the cookies between parchment paper in sealed container.

Another option is to individually bag each scone in a translucent cello bag using a heat-sealer. Heat-sealers are simple to use and can really extend the shelf-life. To thaw, allow them to come to room temperature before opening the container.

Store baked cookies in airtight container on counter 1-2 days.

Seal in in freezer safe container for up to 6 months. Place cookies in layers lined with parchment paper.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Vegan/Dairy Free (no animal products)

Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.

Wholesome (minimally processed)

Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

FAQ’s

What is the best pan to bake scones on?

Use light-colored, aluminum cookie sheets to reflect even heat during the baking process. Dark cookie sheets conduct more heat off the surface, which may burn or darken on the edges before they are fully cooked through.

How can I get even browning on scones?

For even browning, place only 2 cookie sheets in the oven at the same time. Place the cookie sheet horizontally and rotate them halfway through the baking process. To rotate, spin the cookie sheets around 180° and swap the cookie sheets from top to bottom and vice versa.

What mix-ins are good in scones?

Add currants or raisins make to make a classic British scone. Dried cranberries or cherries taste great too, be sure to add some fresh lemon zest for added zing.