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
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 teaspoons vanilla extract
1/2 cup half and half or milk (I always use non-fat milk and it works fine)
- If using gluten-free flour, preheat oven to 425°F.
- In a large mixing bowl, stir together flour, sugar, salt, and baking powder.
- Using your fingers, work butter into the flour mixture until the largest pieces of butter are about the size of small peas.
- Stir in fruit, chips, and/or nuts, if using.
- In a small bowl, mix together eggs, vanilla extract, and half and half or milk.
- Stir the liquid mixture into flour mixture. The dough should hold together. If not, add some more half and half or milk.
- Line baking sheet with parchment paper or aluminum foil.
- Divide dough into 12 portions and shape them on the baking sheet into triangles about 3/4″ thick. Separate them by about an inch.
- 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.
- Bake scones for 20 minutes if gluten free OR 20 to 25 minutes if not. They will look golden brown when done.
- Remove scones from oven. Cool briefly on baking sheet and serve warm.