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 yummier one-bowl breakfast bread!
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Servings: 8
Calories: 227kcal
Ingredients
- 2 (270) cups (grams) gfJules™ All Purpose Flour OR 220 grams Nada Flour for grain-free**
- 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
- 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 fresh or frozen berries; raisins; peeled and diced fresh peaches*; 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
For the Tops of the Scones Before Baking (optional)
- 2 Tbs. butter or non-dairy alternative for the tops before baking
- 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 blender 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 dough, then gently fold the dough over itself, so that the butter-cinnamon-sugar mixture is in the middle of the dough. Gently pat the dough 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 place a small pat of 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 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!
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
227
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
59
mg
20
%
Sodium
314
mg
14
%
Potassium
160
mg
5
%
Carbohydrates
37
g
12
%
Fiber
1
g
4
%
Sugar
7
g
8
%
Protein
3
g
6
%
Vitamin A
259
IU
5
%
Vitamin C
0.1
mg
0
%
Calcium
124
mg
12
%
Iron
0.4
mg
2
%
* 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.