Gluten Free Classic Scones

Total time40 min

Prep time15 min

Cook time15 min

These scones come together with cold butter cut into pea-sized crumbs, then folded with cream, milk, egg, and a touch of vanilla for a dough that's tender rather than dense. The fold-and-pat technique builds those signature flaky layers without ever needing a rolling pin or a heavy hand, and a quick chill before baking helps them hold their shape as they rise. Brushed with cream and finished with a sprinkle of coarse sugar, they bake up deep golden on top with a soft, pillowy interior underneath. Pull them from the oven while they're still warm, split one open, and watch the steam rise — this is a solid pick for a gluten free breakfast spread or afternoon coffee break.

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Ingredients

8 servings

2 cups all-purpose flour, plus more for dusting
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ cup granulated sugar
1 tbsp baking powder
½ tsp fine salt
6 tbsp unsalted butter, cold and cut into ½-inch cubes
½ cup heavy cream, cold
¼ cup whole milk, cold
1 large egg
1 tsp vanilla extract
1 tbsp heavy cream, for brushing
1 tbsp coarse sugar, for sprinkling (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2
Whisk together the flour, granulated sugar, baking powder, and salt in a large mixing bowl until evenly combined.

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