I love scones. Not a statement you hear quite as often on this side of the pond, but perhaps it’s because scones have a bad rap as being dry and crumbly. Not my scones! I have several moist and delicious gluten free scones recipes, and this gluten free sourdough scones recipe is no exception.
These gluten free sourdough scones bake up light and fluffy, and never dry and crumbly. They may even make it onto your short list for favorite breakfast recipes when you see how quick and easy they come together!
It’s a one-bowl recipe mixed with a fork (I told you it was easy) and they bake in 10 minutes! How’s that for near-instant gratification? Sounds like an American favorite already.
This gluten free sourdough scones recipe also serves the purpose of using up some of that gluten free sourdough discard you may have on hand.
I hate wasting gluten free sourdough discard, so I’ve been developing lots of recipes for using it lately: Gluten Free Sourdough Banana Bread, Gluten Free Sourdough Pancakes, and now these Gluten Free Sourdough Scones!
The best thing about these kinds of recipes is that they truly use the discard — don’t bother feeding the sourdough starter — this is truly the un-fed discard! For more information on making or feeding a gluten free sourdough starter, hop right to my post all about it.
If you’d rather bake a traditional non-sourdough gluten free scone, check out my Easy Gluten Free Scones Recipe, Gluten Free Pumpkin Scones Recipe or Gluten Free Maple-Oat Scones Recipe. All delish!
And don’t forget this recipe can be made grain-free with gfJules Nada Flour!
Gluten Free Sourdough Scones Recipe
Gluten Free Sourdough Scones Recipe
Moist, fluffy, light and slightly sweet -- this one bowl recipe for gluten free Sourdough Scones is ready in under 30 minutes and is soon to be a go-to breakfast favorite! Instructions here are for Lemon-Blueberry Flavor -- feel free to skip the lemon ingredients and use your preferred add-ins for a different flavor.
Ingredients
- 2 cups (270 gr) gfJules™ All Purpose Flour or 220gr Nada Flour**
- 1/3 cup granulated cane sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 4 Tbs. butter or non-dairy alternative (Earth Balance® Buttery Sticks)
- 2 large eggs (or egg substitute like 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water or 1/2 cup aquafaba)
- 1/2 cup gluten free sourdough starter discard (no need to feed it first)
- 1/3 cup yogurt, dairy or non-dairy (like So Delicious® coconut yogurt or Kite Hill® Artisan Almond Milk Yogurt)
- 2 Tbs. lemon juice (for lemon scones)
- 2 tsp. lemon zest (for lemon scones)
- 1 cup fresh or frozen blueberries berries (or use raisins; chopped nuts; chocolate chips; etc.
- 2 Tbs. butter (or non-dairy alternative) for the tops before baking (optional)
Glaze (optional)
- 1 cup sifted confectioner’s sugar
- 2 Tbs. lemon juice
- 1 Tbs. lemon zest for garnish
Instructions
- Preheat oven to 400°F or 375°F convection.
- Whisk together all dry ingredients in a large bottom bowl. Cut butter into the dry ingredients using a pastry cutter or two knives. Stir in the eggs (or vegan substitute), GF sourdough starter, yogurt, lemon juice and zest. Gently fold in berries.
- Turn dough out onto a clean counter or pastry mat dusted with gfJules Flour so that the dough isn’t so sticky. Pat into a circle to a thickness of about ¾ – 1 inch. The diameter of the dough should be approximately 7 inches across.
- Cut into triangles with a bench scraper or butter knife. Place onto a parchment-lined baking sheet and place a small pat of butter or non-dairy substitute on top, if you like.
- Bake for approximately 10 minutes, depending on thickness. Bake just until the tops are lightly browned and the scones resist a gentle finger pressing down on top. There shouldn’t be any uncooked parts of the dough peeking through, but be careful not to overcook!
- Remove to cool on a wire rack while you prepare the glaze.
- Whisk together the glaze ingredients in a small bowl. The consistency should be drizzl-able. Spoon on top or drizzle over each scone and sprinkle with lemon zest before serving.
Notes
This recipe is easily doubled.
**Nada Flour 1 cup = 110grams
Nutrition Information
Yield 9 Serving Size 1Amount Per Serving Calories 329Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 55mgSodium 253mgCarbohydrates 56gFiber 3gSugar 28gProtein 6g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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