Scones have long been a comfort food for me. I suspect that's due to their flaky texture and high butter content. While I typically avoid gluten free baking mixes (due to the addition of guar and/or xanthan gum), they are often necessary with certain kinds of baked goods, including scones. Instead, in this recipe, I heavily dilute the baking mix with an easier to digest flour- sweet rice flour.
Scones shouldn't be off the menu if you're unable to eat gluten. Here's a recipe for gluten free scones that should fulfill your craving, especially in these colder winter months.
Gluten Free Scones with Blueberries
Prep time: 15 minutes
Cook time: 22 minutes
Servings: 8
Ingredients:
¾ cup sweet rice flour (like this, do not substitute regular rice flour, sweet rice flour has a starchier consistency)
¾ cup Pam's Baking Mix (like this, do not use another baking mix as it may not work)
1 ¾ teaspoons baking powder
pinch of salt (use ⅛ teaspoon if you use unsalted butter)
5 tablespoons salted butter (room temp)
2 tablespoons sugar, more for dusting
2 tablespoons cold or room temperature simple syrup (Note: Dissolve 1 ½ cups of organic sugar and ¾ cup water on the stove-top. Bring to a boil and then turn off the heat and let sit. Then store in a glass jar in the fridge. This helps make the sugar more digestible if you have poor digestion or gut issues.)
1 organic egg
⅓ cup fresh or frozen blueberries
Process:
- Combine rice flour, baking mix, baking powder, salt, and sugar in a bowl. Stir to combine.
- Add room temperature butter and break down the butter until it is incorporated fully into the flour leaving a crumbly texture.
- Add the simple syrup and egg, and mix to combine.
- Add in berries and form a cohesive ball of dough.
- On a sheet of parchment paper, press the ball into a large round disk, about 6-7 inches in diameter.
- Using a knife, cut the disk into 8 even pieces.
- Sprinkle the top surface of the dough with 2-3 teaspoons of sugar.
- Bake at 375 degrees for 21-23 minutes or until a light golden brown all over. If you take them out too early, the center of the scones may be doughy.
- Let cool for approximately 10-15 minutes prior to serving.
Note: The texture of these scones seems to soften as time goes on, so I recommend reheating at 350 degrees for 6-8 minutes if you wish to enjoy them throughout your week.
What's your favorite way to enjoy fresh gluten free scones? Please share in the comments!
PIN IT:
Dianna
This looks so delicious but do you have an organic, gluten free baking mix you can recommend? I went to the store last night to buy Pamela's and noticed the ingredients are not organic. My doctor has me on an organic, gluten free diet so I would appreciate an alternative.
Also, I looked for the sweet rice flour and only found Bob's Red Mill white rice flour (also not organic). Is this the same thing and do you have a source for an organic version?
Thanks!
Dave Gladwell
Many of your recipes have sugar in them, from even my own research and that of what is now available ....... You need to update what you are offering. I love your site and everything else..... Please update and give us better info..
Thanks
Derrick
Obviously you don't do much relevant research or actually follow this blog otherwise you wouldn't post such a blindly inaccurate comment. A) you are wrong about sugar. B) nothing needs to be updated except the perception of eating sugar. So let me guess, should we replace natural sugar with man made chemicals to fool ourselves into thinking we're eating something good but actually make ourselves sicker? Should we forego sugar and anything enjoyable and just eat tasteless food in general? Maybe we should stop eating since everything we eat is, has been or will be the cause of everything wrong with the world and our health. Unfortunately even the air we breathe and most water are also bad for us too. But at least we feel better by denying ourselves the pleasure of real sugar. You made a great point here.
Ilse
I'm finding it very difficult to source the flour and baking product in Dorset. England. Can you suggest how I may alter regular rice flour and baking mixes please? I'd love to give these a try.