Last updated on May 27th, 2023
Here, for your convenience, is the recipe from the “Amazing Gluten-Free Scones + Teatime in the Garden” video that was recently published on YouTube. These little breads check all the right boxes for me: Easy. Delicious. Addicting. Cream — not butter — is the only fat in the scone dough. There is no need to cut butter into flour!
To see me make, bake, and serve these amazing gluten-free scones, watch the above video. And if you are looking for scones that are made with regular wheat flour, well, I have lots of recipes to share with you! Click here to view.
I tested this recipe with two different brands of gluten-free “all-purpose” flour: King Arthur “Measure for Measure,” and another brand called “Cup 4 Cup.” Cup 4 Cup was the clear winner for me, as it behaved almost identically to wheat flour during the mixing and rolling-out stage.
Amazing Gluten-Free Scones
- 3 cups (360g) neutral-tasting gluten-free "all-purpose" flour, "Cup4Cup" brand is strongly recommended
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup granulated sugar
- 1 1/2 cups (350ml) heavy cream (i.e., "whipping" cream)
- 1 teaspoon pure vanilla extract
- Extra cream for brushing on scones, plus Demerara sugar for sprinkling on top of scones
- Center the oven rack and preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. Pour the vanilla extract into the cream, and stir briefly to combine.
- While stirring slowly and gently, slowly add the cream mixture to the flour mixture. If dry bits of flour remain in the bottom of the bowl, moisten them with an extra tablespoon of cream.
- On a lightly-floured work surface, gather the dough into a ball, and then flatten the ball into a disk. Lightly dust the top with flour. Using a rolling pin, form the dough into a circle that is approximately 1 inch thick.
- Using a floured 2-inch-diameter biscuit cutter, cut out rounds, re-rolling scraps as necessary. Put the rounds on the prepared baking sheet, spacing them 1 to 2 inches apart. Brush tops with cream, and then sprinkle with Demerara sugar.
- Put the baking sheet in the freezer for 15 minutes. Chilling the dough this way will insure that the scones maintain their upright posture during baking.
- Bake the thoroughly-chilled scones in the preheated oven until they puff, and their tops color appetizingly -- 12-15 minutes. Cool on a wire rack. Serve with clotted cream (or whipped cream) and jam.
Julie Culshaw says
hooray! I have a version of this recipe, in which you divide the dough into 4 parts and pat each part out into a disc about 1/2″ thick. The four discs are then layered and you press down with your hand to make them stick together. Then cut out and bake. The layering creates the flakiness that is usually achieved by kneading. But of course you can’t knead gluten-free dough.
Now if only I could make clotted cream. My efforts have not succeeded.