Classic Scones

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I made these scones for a friend who’d just gotten off a long flight from Europe.  I think the texture is quite good, and the golden-brown color is similar to that of non-gluten-free scones.  I’d add a lot of chocolate chips, dried fruit, and/or nuts, though, because you can definitely taste the difference from normal flour (which isn’t necessarily a bad thing).

Update: You should really try spreading them with clotted cream!

The original recipe is here:
King Arthur Flour Scones

Classic Scones
Adapted from King Arthur Flour

Yield: 12 scones

2 3/4 cups gluten-free OR all-purpose flour
1/3 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter
1 cup to 2 cups chocolate chips, chopped dried fruit, nuts, or a combination (optional)
2 eggs
2 teaspoons vanilla extract
1/2 cup half and half or milk (I always use non-fat milk and it works fine)

  1. If using gluten-free flour, preheat oven to 425°F.
  2. In a large mixing bowl, stir together flour, sugar, salt, and baking powder.
  3. Using your fingers, work butter into the flour mixture until the largest pieces of butter are about the size of small peas.
  4. Stir in fruit, chips, and/or nuts, if using.
  5. In a small bowl, mix together eggs, vanilla extract, and half and half or milk.
  6. Stir the liquid mixture into flour mixture.  The dough should hold together.  If not, add some more half and half or milk.
  7. Line baking sheet with parchment paper or aluminum foil.
  8. Divide dough into 12 portions and shape them on the baking sheet into triangles about 3/4″ thick.  Separate them by about an inch.
  9. If using gluten-free flour, put baking sheet straight into the oven.  If using all-purpose flour, place baking sheet in freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
  10. Bake scones for 20 minutes if gluten free OR 20 to 25 minutes if not.  They will look golden brown when done.
  11. Remove scones from oven.  Cool briefly on baking sheet and serve warm.
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