Gluten Free Scones

Tender, flaky, and impossible to tell apart from the real thing — these gluten-free scones are a game changer. Made with cold grated butter worked into a simple dough, they bake up with beautifully layered, buttery texture that rivals any bakery. Warmly spiced with cinnamon and studded with plump raisins, they're the perfect companion to your morning coffee or afternoon tea. A crowd-pleasing treat that just happens to be gluten-free.

Yield: 8

Author: Kelli Bowman

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Gluten Free Scones

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Tender, flaky, and impossible to tell apart from the real thing — these gluten-free scones are a game changer. Made with cold grated butter worked into a simple dough, they bake up with beautifully layered, buttery texture that rivals any bakery. Warmly spiced with cinnamon and studded with plump raisins, they're the perfect companion to your morning coffee or afternoon tea. A crowd-pleasing treat that just happens to be gluten-free.

Ingredients

• 3 ½ cups gluten-free flour (I use Caputo Fioreglut Gluten Free)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 tablespoons cane sugar
• 12 tablespoons cold butter, grated
• 1 cup buttermilk or 1 cup milk with 1 tablespoon white vinegar (let sit 5 minutes)
• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons cinnamon
• 1 cup raisins
• 2–3 tablespoons extra cane sugar

Instructions

1. Preheat oven to 400 degrees.
2. In a bowl, combine the flour, salt, cane sugar, and baking powder.
3. In a separate bowl, whisk together the buttermilk (or milk with vinegar), vanilla, and egg.
4. Add the grated butter to the dry ingredients and work it in until crumbs form. Then stir in the cinnamon and raisins.
5. Pour in the wet ingredients and mix with your hands until the dough comes together. It should be soft but not overly sticky. If too dry, add a few splashes of milk as needed.
6. Turn the dough out onto parchment paper and shape it into a circle. Pat it evenly to about 1 inch thick.
7. Slice the dough like a pizza into 8 equal pieces. Place on a baking tray, spacing slices apart.
8. Brush the tops with heavy cream if desired and sprinkle the remaining cane sugar on top.
9. Bake for 18–20 minutes, until the edges are golden brown.
10. Cool on a wire rack and enjoy.

Recommended Products

Caputo Fioreglut Gluten Free Flour

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