Description

Our Gluten Free Scone recipe will amaze you! We use a combination of gluten free flours, including almond flour, add butter, cream, sugar and egg to create scones with crisp craggy crust, soft chewy insides and layers of flavor. A little vanilla, lemon zest, and fresh berries are all the additions needed for the flavorful Raspberry Lemon Scones. See the notes for making Blueberry Scones. Makes 16 scones.

Ingredients

Scale

2/3 cup almond flour

1 2/3 cup gluten free flour blend

1/3 cup sugar

2 1/2 Tablespoons baking powder

1 teaspoon salt

1 egg

6 Tablespoons cold butter cut into small pieces

6 Tablespoons half & half (or milk)

1 1/2 teaspoons pure vanilla extract

2 teaspoons lemon zest (1 lemon zested)

1 cup fresh raspberries (mushy ones are great, too)

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Instructions

Cut 6 tablespoons of unsalted butter into small pieces and place the butter in the freezer until ready to use.
Measure out dry ingredients and combine into bowl.
Pour the cold butter into the flour mixture. Using a pastry cutter (or two butter knives), cut the butter into the flour until the mixture forms mostly pea-sized crumbs. If you are new to baking, see my Instagram page for a great video of how to make these scones! It’s very helpful.
Whisk together cream, egg, and vanilla. If making Lemon Raspberry Scones, add the lemon zest during this step. If you want to make two type of scones, you can add the zest after you divide the dough in step 5.
Pour the wet ingredients into the dry and stir gently to just combine before adding the fruit. It will be mostly clumped into a ball with some floury bits. You can add a few drops of cream to the dry parts to incorporate them.
If making two types of scones, divide dough into two bowls at this point.
Pour the dough out onto a piece of waxed paper or parchment dusted with flour and gently shape into a flat disc about 1′ thick. Wrap the disc and place in freezer for about 30 minutes. This will make the scones easy to cut and transfer to a baking dish.
Preheat the oven to 375°F during this time.
After they have chilled, unwrap the disk and cut into 8 pieces using a long knife. Transfer to a parchment lined baking sheet. If you like, you can brush the tops with cream and sprinkle them with sugar.
Bake for 18 – 20 minutes until golden. Transfer to a wire rack to cool OR enjoy immediately!

Notes

Tips and Tricks

Gluten Free Scones are easy to overwork and overcook, resulting in dense, dry scones. But through trial and error, I’ve tweaked my recipe to ensure the scones stay light and moist. The two keys to remember are

Don’t overwork the dough! Less is more here. A few stirs to combine the ingredients are all that’s needed.

Don’t overcook the scones. Gluten free flours lose their moisture more quickly than wheat-based flours, so stick to my guidelines for cooking times. If your oven runs hot, shave off a minute or two.

Variations

This dough makes beautiful blueberry scones or chocolate chip scones.

For Blueberry Scones, simply substitute blueberries for the raspberries. The lemon zest can be omitted if you’d like, but I think it adds a lovely flavor enhancement.

For Chocolate Chip Scones, omit the lemon zest and add 1 cup of chocolate chips instead of raspberries. If you brush them with cream at the end, sprinkle them with a mixture of kosher salt and sugar to make them extra scrumptious!

If you’d like to make 2 types of scones with this recipe, just divide the dough in step 5 and mix in two different ingredients. Reduce the amount of fruit in half for each portion of the dough.

This recipe can easily be doubled.