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Gluten Free Scones Mix

Gluten Free Scones Mix
This gluten free scones mix makes quick work of the lightest, most airy pastries. Add your favorite mix-ins!

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

Scones are not biscuits, I promise you that. But what are they? Well, first off they’re a delicious pastry that you should know how to make.

So let’s start at the beginning. They may be airy, but they’re not flaky.

This gluten free scones mix makes quick work of the lightest, most airy pastries. Add your favorite mix-ins and make them your own.

Flaky layers in all manner of gluten free biscuits 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 chunks 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.

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

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, but not because it’s dry at all.

When I used to practice law in Manhattan, there was a tiny little bakery near my office that sold the best blueberry scones I’d ever had. Just slightly crisp on the outside, they were only lightly sweet from the mix-ins and the dusting of sugar on top.

But that was back in my gluten-eating, lawyering days. This gluten free scones mix makes scones that are every bit as lovely as those, but of course, they’re safe for my gluten free son.

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 I store the opened container in the refrigerator.

You can replace the powder with nonfat dry milk, ground into a finer powder, or whey powder. If you’d like to make these dairy-free, try replacing the buttermilk powder with more all purpose gluten free flour, replacing the water with cold, nondairy milk and replacing the butter with butter-flavored Spectrum nonhydrogenated vegetable shortening. And let us know how it goes!

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)

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 (optional)

To make scones
1 batch dry scones mix

5 tablespoons (70 g) unsalted butter, chopped and chilled

1 cup frozen or dried berries, or chocolate chips

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

Milk, for brushing (optional)

Directions

  • To make the dry mix, place all of the dry mix ingredients in a large bowl in the order listed, and whisk to combine well. Store in an airtight container until ready to use.

  • 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 chopped and chilled butter, and toss to coat the butter in the dry ingredients. Between floured thumb and forefinger, press each chunk of butter to flatten. Add the mix-in berries or chips, and toss to coat. Create a well in the center of the dry ingredients, and add the cold water in a slow, steady stream, mixing to combine. The mixture should come together and everything should be just moistened. Press the dough into a flat disk.

  • Turn the dough out onto a lightly floured surface, and pat into a rectangle. Roll out until the rectangle is about 1/2-inch thick, and about 4-inches x 10-inches, squaring the edges to smooth any cracks in the dough. Using a large knife or bench scraper, cut the dough into 8 triangles by slicing it in half widthwise, each half in two, then each quarter in two triangles. 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 puffed and firm to the touch, and 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).

If you liked this recipe, you'll love my new book!

Gluten-Free on a Shoestring [Second Edition]:

125 Easy Recipes for Eating Well on the Cheap

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Comments are closed.

  • Kerry Perry
    January 30, 2017 at 4:56 AM

    Mmm these look yummy! If they’re anywhere near as good as everything else I’ve baked from your recipes my family will yet again be impressed!

  • Carolyn Mars
    January 29, 2017 at 6:10 PM

    I would be interested in knowing about the buttermilk substitute too. Have never seen buttermilk powder in Australia. Also, my traditional scone recipe uses chilled lemonade instead of water. Extra air in this scones. Do you reckon that might work here too? Or not with this combo? Thanks Nicole! Scones are something I make a lot& it is very hard to do gf!!

    • Michelle Kosmicki
      February 1, 2017 at 2:21 PM

      OH! Love the idea of lemonade instead of water. A little lemony taste with some blueberries…YUM!

  • Wendy in OZ
    January 29, 2017 at 5:52 PM

    Must try these. Tried for years to make gf scones
    (shortcake) for strawberry teas in Canada with many failures. Back home Downunder, I will try these and have a go at traditional Aussie scones. Very different – light and higher. Many recipes o/l including gf but essentially just flour, raising agent, butter and milk. Yummy with jam and cream or butter hot out of the oven! I started making them very young in our farmhouse kitchen with a wood oven! No, I am not as old time! But not easy gf. Google Australian scones gf or not. Thanks, Nicole, for your patience and continued efforts to bring us fabulous gf recipes. Cheers from DU.

  • Pam
    January 29, 2017 at 5:06 PM

    Your recipes look great! Can’t wait to try this, along with others you gave in your last email. I love cooking with buttermilk. Could I substitute real buttermilk for the water and milk powder? (BTW, you can freeze buttermilk if you use it only occasionally.)

    • Carolyn Mars
      January 29, 2017 at 6:07 PM

      I would be interested in knowing that too. Have never seen buttermilk powder in Australia. Also, my traditional scone recipe uses chilled lemonade instead of water. Extra air in this scones. Do you reckon that might work here too? Or not with this combo? Thanks Nicole! Scones are something I make a lot& it is very hard to do gf!!

  • Gail
    January 29, 2017 at 2:10 PM

    The problem with gluten-free flour is that it has milk product in it, which my husband is not eating right now either. Too bad, my grandma made the best scones and I made them for years, so miss them greatly right now.

  • Judy
    January 26, 2017 at 7:50 AM

    OMG ! I am dying for these! They look just mouthwatering !Thanks for the recipe.
    I am on lactose-free so I try to swap some and hope it will still look like yours.

  • suzeyg3
    January 25, 2017 at 5:31 PM

    These will be baking in my oven at the weekend. Thanks Nicole x

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