Easy Gluten Free Scones Recipe
This easy gluten free scones recipe will make quick work of breakfast, as it's ready in under 25 minutes, start to finish! It's hard to find a more delicious one-bowl recipe!
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Servings: 8
Calories: 347kcal
Ingredients
- 2 cups 270 gr gfJules™ All Purpose Flour or 220gr Nada Flour**
- 1/4 cup granulated cane sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 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
- 3/4 cup yogurt dairy or non-dairy (like So Delicious® coconut yogurt or Kite Hill® Artisan Almond Milk Yogurt)
- 1/2 cup peeled and diced fresh peaches* fresh or frozen berries; raisins; chopped nuts; chocolate chips; etc. OR for Cinnamon Swirl Scones, use 2 Tbs. melted butter (or non-dairy alternative) mixed with 1 tsp. cinnamon & 1 Tbs. brown sugar
- cinnamon-sugar to sprinkle on the tops before baking
Instructions
- Preheat oven to 400°F.
- 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) and yogurt. Gently fold in fruit, nuts, chocolate chips, etc., if using.
- 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.
- If making Cinnamon Swirl Scones, melt butter in a small bowl and stir in cinnamon and brown sugar. Spread on top of the rectangle of dough, then gently fold the rectangle over itself, so that the butter-cinnamon-sugar mixture is in the middle of the dough. Gently pat the rectangle out again so that it is 1 inch thick.
- Cut into triangles with a bench scraper or butter knife. Place onto a parchment-lined baking sheet and brush the tops with butter or non-dairy substitute or milk of choice and sprinkle with a pre-made cinnamon and sugar mixture, if you like.
- Bake for 8-10 minutes, just until the tops are lightly browned and it resists a gentle finger pressing down on top of a scone. There shouldn’t be any uncooked parts of the dough peeking through, but be careful not to overcook!
Notes
(*Note: if using fresh cut fruit like peaches, the dough will be much wetter and more difficult to pat out and cut – if the dough is very wet, simply dollop large spoonfuls of dough onto the parchment-lined baking sheet for “drop biscuit” scones. Bake as directed above.)
This recipe is easily doubled.
**Nada Flour 1 cup = 110grams
Nutrition Facts
Easy Gluten Free Scones Recipe
Serving Size
1
Amount per Serving
Calories
347
% Daily Value*
Fat
13
g
20
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
6
g
Cholesterol
63
mg
21
%
Sodium
412
mg
18
%
Carbohydrates
55
g
18
%
Fiber
5
g
21
%
Sugar
37
g
41
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
** 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.