April 7, 2010 by Flora Dawn
I really wanted to figure out how to make scones gluten free. I figured having a good scone recipe could come in handy for entertaining or a child’s tea party. I have seen a few recipes, but they had a lot of ingredients.
Personally, I hate recipes with twenty ingredients. Not only do you have to gather all those things and put them away, chances are you’ll have to make a trip to the store.
I wanted to find a reliable scone recipe that wasn’t too sweet and sugary and wasn’t too complicated. I went to one of my favorite sources, the people at America’s Test Kitchen. These are the same people from Cook’s Illustrated and Cook’s Country magazines, and they have a show on PBS, America’s Test Kitchen. If you like cooking and really knowing why recipes work, this is a show to watch.
I adapted their Cream Scone recipe and it worked very well. It has a few steps, but they weren’t hard, and I pictured them below so you could see how easy it really is.
I added dried cranberries and orange zest, but I think you could really stir in any dried fruit or even some chocolate. They would, or course, also be could without any additions and topped with preserves or lemon curd.
The dough after needing a few times on the counter.
The dough pressed into a round, floured pan.
The dough, turned out of the pan and cut into wedges.
The scones ready to bake.
The scones ready to eat!
Gluten Free Cream Scones
Resist the urge to eat these hot out of the oven; I learned the hard way that the texture really improves as they cool.
- 2 cups of your favorite gluten free flour blend (I used the Brown Rice Flour Blend given below)
- 3/4 tsp xanthan gum, if not in your flour blend
- 3 TB sugar
- 1 TB baking powder
- 1/2 tsp salt
- 5 TB butter, chilled and cut into cubes
- 1 cup heavy cream
- 1/2-3/4 cup nuts or dried fruit, optional
- 1 tsp citrus zest, optional
- cornstarch for dusting pan
- Adjust oven rack to middle position and heat oven to 425.
- In a food processor, pulse the flour, sugar, baking powder, and salt until combined. Scatter the butter over the top and pulse until the mixture resembles a course cornmeal; about 12 pulses.
- Add any dried fruits or nuts and pulse once to combine.
- Transfer the dough to a large bowl and stir in cream with a rubber statula until the dough begins to resemble a dough; about 30 seconds.
- Turn the dough out onto counter, I used a silpat mat, and knead a few times to form a slightly sticky ball..
- Press the dough into a 8 or 9-inch cake pan that has been liberally dusted with cornstarch. Unmold the dough and cut into 8 wedges. Place the wedges on a cookie sheet, I used a silpat-lined baking pan.
- Bake for 12-15 minutes, or until scones are lightly browned. Cool on a wire rack for at least 10 minutes; serve warm or at room temperature.
Brown Rice Flour Blend
- 2 cups Brown rice flour (Authentic Foods Superfine)
- 2/3 cup Potato starch (not potato flour)
- 1/ 3 cup Tapioca flour (also called tapioca starch)
- Place all ingredients in a resealable bag or container; close and shake to combine. You can also try to place in bowl and stir, but I find this make a huge mess.
- Make sure to shake vigorously before measuring the flour. It seems to really settle and doesn’t measure accurately unless shaken first.