BEST EVER GLUTEN FREE SCONES
Categories Bread Egg Breakfast Bake Vegetarian Quick & Easy Wheat/Gluten-Free
Yield 8 scones
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F. Grease a large baking sheet (or line with parchment). Whisk together flour, sugar, baking powder, xanthan gum and salt. Work in the cold butter until the mixture is crumbly with pea-sized or just larger bits of butter remaining. Gently stir in the additions. Whisk together the eggs, milk, and vanilla until frothy.Add to the dry ingredients, stirring until well blended. The dough should be cohesive and very sticky. Place on a gf floured surface. Pat out to about 1 in. thick (do not attempt to roll out - the dough will be too sticky for this and adding more flour will only create a dry, dense, result) . Use a biscuit cutter to cut into circles and place onto prepared pan. Lightly brush milk on top of the scones and sprinkle with sparkling sugar if desired. Place baking sheet, uncovered, in the freezer for 15 minutes. Bake for 15 to 20 minutes or until golden brown. Remove from the oven and let rest for 5 minutes before serving.
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odila zulaica
[email protected]These scones were delicious! I will definitely be making them again.
Phyo Thi Ha
[email protected]These scones were a bit bland. I think I would have preferred them with a little more spice.
DARKART2057 TIKTOK
[email protected]I love that this recipe uses simple, wholesome ingredients. I feel good about feeding these scones to my family.
Lady Fluffistein
[email protected]These scones were a bit too dense for my taste. I think I would have preferred them to be a little more light and fluffy.
Zeeshan Hanif
[email protected]I've made these scones several times and they always turn out perfectly. They're my go-to recipe for gluten-free scones.
Mike Too
[email protected]These scones are the perfect treat to enjoy with a cup of tea or coffee.
Maria Mooney
[email protected]I made these scones with my kids and they had a blast. It was a great way to spend a rainy afternoon.
MD Mamunur RoshiD
[email protected]These scones were a bit too sweet for my taste. I think I would have preferred them with less sugar.
itzjiyabluepop
[email protected]I'm not a huge fan of cranberries, so I substituted blueberries instead. The scones were still delicious!
Shelena Paula
[email protected]These scones are the perfect grab-and-go breakfast. They're filling and delicious.
Sonson Mohhamed
[email protected]I made these scones for a brunch party and they were a hit! Everyone loved them.
Nazaqat Hussain
[email protected]The scones were a bit too crumbly for my liking. I think I would have preferred them to be a little more dense.
Eva the puppie squad Marino
[email protected]I love that this recipe uses almond flour. It gives the scones a nice nutty flavor.
Saima Irfan
[email protected]These scones were easy to make and turned out perfectly. I'll definitely be making them again!
Sujat Khan
[email protected]I followed the recipe exactly, but my scones turned out flat and dense. I'm not sure what went wrong.
Ethan Wilkinson
[email protected]These scones were a bit dry for my taste. I think I would have preferred them with a little more butter.
Frank Loya
[email protected]I was skeptical about trying gluten-free scones, but I was pleasantly surprised. These scones were delicious!
Ali Ashab
[email protected]I've never had gluten-free scones that tasted this good! They were so fluffy and moist.
Diamond Andrews
[email protected]These scones were a delight! The texture was light and flaky, and the flavor was perfectly balanced. I especially enjoyed the subtle sweetness of the cranberries.