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
3/4 cup sweet rice flour (like this, do not substitute regular rice flour, sweet rice flour has a starchier consistency)
3/4 cup Pam’s Baking Mix (like this, do not use another baking mix as it may not work)
1 3/4 teaspoons baking powder
pinch of salt (use 1/8 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 1/2 cups of organic sugar and 3/4 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
1/3 cup fresh or frozen blueberries
- 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!