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Master Gluten Free Scones Recipe

August 19, 2020
At a Glance

Summary

This master gluten free scones recipe makes a dry mix to make ahead and use any time. Just add shredded cold butter, mix-ins, and water for light and airy scones with your favorite flavors.

Categories

Prep / Cook Time

10 minutes / 18 minutes

Rating

 5/5 (12 votes)
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Master Gluten Free Scones Recipe

This master gluten free scones recipe mix makes quick work of the lightest, most airy pastries. Add your favorite mix-ins!

closeup image of stack of scones

What are scones?

Scones are not biscuits. They’re a light and airy pastry, but they’re not technically flaky.

A word about American English

Before I continue, a few words about my use of language. I’m an American, born and raised. It’s not necessarily better or worse than any other nationality (really), but it is likely different. If you’re from somewhere else in the world and you refer to what I call “scones” as something else entirely, then we’re not really speaking the same language.

You are of course free to use whatever words you like to describe anything you like. But since I’m the recipe developer around here, I’ll be using American English, not British English as my guide.

Similarly, when I’m speaking about what Americans call “cookies,” you may see or expect “biscuits.” Just as it would be inappropriate to begin leaving a comment on every single one of my cookie recipes saying that they’re, in fact, biscuits, it’s not helpful or appropriate to angrily “correct” the words I use to name this recipe.

I’ve let nearly all of the comments go through, and I’ve responded to them directly and politely—even when they’ve been impolite. Let’s move on to the recipe that I’ve shared here. If it’s not for you, I won’t be offended! But I will expect respect, and show it to others. Being respectful doesn’t mean tolerating disrespect, though.

Back to (American) Scones

Flaky layers in pastries in general, gluten free an conventional, are achieved through rolling and folding, rolling and folding, a process called lamination. It’s the basis of gluten free puff pastry, the most laminated of pastries.

The flakiness comes from cold cold pieces of butter, surrounded by and layered among dough, that expand when they meet the high heat of the oven. The dough holds the shape and the space created by that expansion.

Scones, on the other hand, are not rolled and folded. They’re simply rolled and cut, chilled and baked. The pastry that results is almost crumbly, not because it’s dry but because it’s light.

Raw unshaped scone dough in a bowl

Tips for making light pastry

Cold dough, hot oven

All pastry is made using cold ingredients, for the reasons described above explaining what scones are. Since grating cold butter tends to warm it up, it’s best to grate the butter onto a piece of plastic wrap or parchment or waxed paper, then have it sit int he refrigerator for at least 10 minutes before adding it to the mix.

You don’t have to use actual ice water, although it’s the coldest type of water (colder than ice alone). You can just use water from a filtered pitcher you keep in your refrigerator, or tap water that you measure and chill completely before baking with it.

Be sure to handle the dough with as light a touch as possible to minimize the amount of contact the dough has with the warmth of your hands. Once the scones have been shaped, place them in the refrigerator or freezer to chill until truly firm.

Then, when you place the cold dough in a hot oven, the baking soda will be activated, but that’s not all. The chunks of cold fat in the form of butter will expand quickly, pushing out the surrounding pastry dough and causing it to rise.

Blunt cut edges

I find that the sharper the cuts on the edges of your scones, the more readily they rise. Sharp cuts mean pastry dough that isn’t compressed.

I use a metal bench scraper, which is also just a very handy tool to have. But a sharp chef’s knife works well, too.

I would not recommend using a pastry cutter, which has a small wheel which will compress the pastry dough. If you have a metal pizza cutter with a very large wheel, you can try using that.

Pastry brush in hand brushing milk on raw shaped scone on tray

Suggested mix-in flavor combinations

The best part about using this master gluten free scone recipe is that it can be made with many different flavor combinations. If you’d like to use a fresh or frozen berry, I recommend using our recipe for gluten free blueberry scones.

This recipe is for dried or self-contained pieces like chocolate chips and dried berries. Here are a few flavor combinations I suggest trying.

Make them chocolate peanut butter-flavored. For the mix-ins, use half chocolate chunks or chips, half peanut butter chips. You can even replace a tablespoon or two of the cornstarch with some powdered peanut butter. 

Try chocolate berry flavored. Use half chocolate chunks or chips, half dried berries (cranberries, cherries, or blueberries). The combination I used in the photos and video in this recipe is half dried cranberries, half broken chocolate baking disks.

Finally, the variety that shows off the versatility of this recipe the most, try lemon blueberry flavor. Add finely grated zest of one lemon the dry ingredients, and replace one tablespoon of water with lemon juice. Use dried blueberries as your mix-in, with or without some dark or white chocolate chips.

Three scones in a stack on a baking tray

Ingredients and substitutions

Dairy

The mix calls for a dairy powder, preferably buttermilk powder, which is what allows the scones to be made with cold water, not cold buttermilk. My favorite cultured buttermilk powder is made by Saco, and the powder stays fresh in the refrigerator for a long time after opening.

You can replace the powder with nonfat dry milk, ground into a finer powder, or whey powder. If you’re dairy-free, try replacing the buttermilk powder with more all purpose gluten free flour, replacing the water with cold, nondairy milk. Or use a powdered coconut milk powder in place of the dairy powder.

To eliminate the butter, try replacing it with butter-flavored Spectrum nonhydrogenated vegetable shortening. I don’t recommend vegan butter for pastry, especially not Earth Balance buttery sticks, since it has more moisture and melts more quickly than butter.

If you’re dairy-free, be careful about what mix-ins you use. Many will have dairy, so choose non-dairy pieces.

Corn

If you can’t have corn, you can replace the cornstarch with another light, flavorless starch. I would try arrowroot powder, but potato starch might work well, too.

 

scone triangle on its side next to stack of 3 scones

Raw scones mix in bowl, shaped scone being brushed, and baked scones in a stackThis gluten free scones mix makes quick work of the lightest, most airy pastries. Add your favorite mix-ins!

Like this recipe?

Prep time: Cook time: Yield: 8 scones

Ingredients

For the dry mix
1 3/4 cups (245 g) all purpose gluten free flour (I used Better Batter), plus a bit more for sprinkling

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1/4 cup (36 g) cornstarch

Scant 1/2 cup (43 g) cultured buttermilk blend powder (I use Saco brand) or 1/3 cup (43 g) whey powder or nonfat dry milk, ground into a finer powder

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

2 tablespoons (24 g) granulated sugar

To make scones
1 batch dry scones mix

6 tablespoons (84 g) unsalted butter, shredded and kept cold

1 cup mix-ins (See Notes)

3/4 cup cold water, iced (ice cubes don’t count in volume measurement)

Milk, for brushing (optional)

More granulated sugar for sprinkling (optional)

Directions

  • To make the dry mix, in a medium-size bowl, place the flour, xanthan gum, cornstarch, buttermilk or milk powder, baking powder, baking soda, salt, and granulated sugar, and whisk to combine well. Store in an airtight container until ready to use. It’s best to store the mix in the refrigerator, especially if you’ve used buttermilk powder.

  • To make scones, preheat your oven to 400°F. Line a rimmed baking sheet with unbleached parchment paper, and set it aside.

  • In a large bowl, place the entire dry mix from the first step, and whisk to loosen. Add the shredded and chilled butter, and toss to coat the butter in the dry ingredients, breaking up any large clumps in the butter. Add the mix-in berries or chips, and toss to coat. Create a well in the center of the dry ingredients, add the cold water, and mix to combine. The mixture should come together and everything should be just moistened.

  • Turn the dough out onto a lightly floured surface, and pat into a square, handling it as little as possible. Working quickly, roll out with a rolling pin until the square is about 3/4-inch thick. Press a metal bench scraper or other flat tool against the edges of the square to smooth any cracks in the dough and square the edges. Using a large knife or bench scraper, cut the dough into 4 equal squares, then each square into 2 triangles by slicing it in half width-wise. Place the triangles of dough about 1-inch apart from one another on the prepared baking sheet. Brush the tops with a bit of milk, and sprinkle with a tiny bit of sugar, if you like. Place the baking sheet in the freezer for about 15 minutes, or until the scones are firm.

  • Place the baking sheet in the center of the preheated oven and bake until the scones are puffed and firm to the touch, and just beginning to brown on the edges (about 18 minutes). Remove from the oven and allow to set briefly before serving warm or at room temperature.

  • Adapted from the Make-Your-Own-Scone Mix on page 207 of Gluten Free on a Shoestring Quick and Easy: 100 Recipes for the Food You Love—Fast! (Da Capo 2012). Originally published on the blog in 2017.

Love,
Nicole

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