These moist, gluten-free scones have delicately crunchy, golden-brown tops. Add dried fruit, toasted nuts, or your favorite combination of spices (cardamom and nutmeg are delightful!). Enjoy them alongside a cup of tea or all on their own — they're tasty enough to need nothing else, especially when served warm from the oven.

Prep

17 mins

Bake

18 - 22 mins

Total

55 mins

Yield

8 scones

Ingredients

Ingredient List
• Gluten-Free All-Purpose Flour | --- | 1 3/4 cups (273g)
• Granulated Sugar | --- | 1/4 cup (50g)
• Baking Powder | --- | 2 tsp
• Xanthan Gum | --- | 1/2 tsp
• Table Salt | --- | 1/2 tsp
• Nutmeg (Optional) | --- | 1/4 tsp
• Unsalted Butter, Cold, Cut Into Pats | --- | 8 tbsp (113g)
• Dried Apricots, Raisins, or Cherries, Diced | --- | 3/4 cup (99g)
• Large Eggs | --- | 2
• Milk, Cold | --- | 1/3 cup (74g)
• Gluten-Free Vanilla Extract | --- | 1 tsp

Instructions

1. Preheat the oven to 400°F. Grease a divided scone pan, or grease (or line with parchment) a baking sheet.
2. Whisk together the flour or flour blend, sugar, baking powder, xanthan gum, salt, and nutmeg.
3. Work in the cold butter till the mixture is crumbly.
4. Stir in the dried fruit.
5. Whisk together the eggs, milk, and vanilla till frothy.
6. Add to the dry ingredients, stirring till well blended. The dough should be cohesive and very sticky.
7. Drop dough by the 1/3-cupful into the scone pan or onto the baking sheet; if you haven't added dried fruit, use a slightly smaller amount of dough, about 1/4 cup.
8. Sprinkle the scones with sparkling sugar or cinnamon sugar. Bake for 15 to 20 minutes, till golden brown.
9. Remove from the oven and let rest for 5 minutes or so before serving. Gluten-free scones are enjoyed warm, with butter and jam.

Tips

1. Note: For a dairy-free version of these scones, substitute margarine for the butter; and soy milk, almond milk, or rice milk for the milk called for in the recipe. Results may vary from the original.