Gluten-Free Buttery Tea Scones Recipe

Introduction

These gluten-free buttery tea scones are tender, flaky, and perfect for a cozy afternoon treat. With a crisp golden exterior and a soft crumb inside, they pair wonderfully with your favorite jam or clotted cream. Customize them with your choice of fillings for a delightful twist.

Ingredients

• 240 grams brown rice flour
• 160 grams tapioca starch
• ½ cup sugar
• 5 teaspoons baking powder
• 1 teaspoon xanthan gum
• ½ teaspoon salt
• ¾ cup cold butter, cut into small chunks (about 170 grams)
• 1 cup milk
• 1 egg, beaten
• Optional fillings (1 cup total): fresh blueberries, dried cranberries, grated cheddar, or chocolate chips

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Step 2: In a large mixing bowl, whisk together brown rice flour, tapioca starch, sugar, baking powder, xanthan gum, and salt until well combined.
3. Step 3: Add the cold butter chunks to the dry ingredients. Use a pastry blender, two knives, or a fork to cut the butter into the flour until the mixture resembles coarse crumbs.
4. Step 4: Pour in the milk and beaten egg, then mix thoroughly with a spoon or rubber spatula until a sticky dough forms.
5. Step 5: If using, stir in your choice of 1 cup of fillings. For multiple flavors, divide dough into separate bowls before adding each filling.
6. Step 6: Use a cookie scoop or tablespoons to drop mounds of dough onto the prepared baking sheet. Lightly dampen your fingers and flatten any sharp edges or points on the dough for even baking.
7. Step 7: Bake for 12 minutes or until the scones turn golden brown on top.
8. Step 8: Remove from the oven and transfer scones to a cooling rack. Let them cool for about 10 minutes before serving.

Tips & Variations

• If you don’t have a pastry blender, two knives or a fork work well to cut butter into the flour.
• You can pulse the flour and butter in a food processor but avoid over-processing to keep the butter cold and crumbly.
• Add dry spices like cinnamon or pumpkin spice to the flour mixture for extra flavor.
• Incorporate wet flavorings such as lemon zest or vanilla extract with the milk and egg for a fragrant boost.
• Lightly wetting your fingers before shaping helps smooth rough edges on the scones for a more polished look.

Storage

Store leftover scones in a sealed container or resealable bag at room temperature for 2 to 3 days. To enjoy them warm and soft, reheat briefly in a toaster oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flour instead of brown rice flour?

Yes, you can substitute with other gluten-free flours, but the texture and flavor may vary. Brown rice flour gives a nice balance of chew and structure in these scones.

Can I freeze these scones?

Absolutely. Freeze baked scones in an airtight container or bag for up to 1 month. Thaw at room temperature and reheat gently before serving.

Gluten-Free Buttery Tea Scones Recipe

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★★★★★

4.4 from 71 reviews

These Gluten-Free Buttery Tea Scones combine the wholesome goodness of brown rice flour and tapioca starch with rich, cold butter to create tender, crumbly scones perfect for teatime or breakfast. Easily customizable with optional fillings like fresh blueberries, dried cranberries, grated cheddar, or chocolate chips, these scones are baked to golden perfection for a delightful, gluten-free treat.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 scones 1x
• Category: Tea Time Snack
• Method: Baking
• Cuisine: Gluten-Free
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 240 grams brown rice flour
• 160 grams tapioca starch
• ½ cup sugar
• 5 teaspoons baking powder
• 1 teaspoon xanthan gum
• ½ teaspoon salt

Wet Ingredients

• ¾ cup cold butter, cut into small chunks (approximately 170 grams)
• 1 cup milk
• 1 egg, beaten

Optional Fillings (1 cup total)

• Fresh blueberries
• Dried cranberries
• Grated cheddar
• Chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for baking the scones.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together brown rice flour, tapioca starch, sugar, baking powder, xanthan gum, and salt until well combined.
3. Cut in Butter: Add the cold butter chunks to the dry ingredients. Using a pastry blender, two knives, or a fork, cut the butter into the flour mixture until the mixture resembles coarse crumbs with bits of butter well-coated in flour.
4. Add Wet Ingredients: Pour in the milk and beaten egg. Stir with a spoon or rubber spatula until a sticky dough forms, ensuring all ingredients are well incorporated.
5. Incorporate Optional Fillings: If desired, stir in 1 cup of your chosen fillings such as fresh blueberries, dried cranberries, grated cheddar, or chocolate chips. For multiple flavors, divide dough into separate bowls before adding different fillings to each.
6. Shape Scones: Use a cookie scoop or tablespoons to drop mounds of dough onto a parchment-lined baking sheet. If you prefer, gently flatten any sharp edges or points on the dough with slightly wet fingers to form traditional scone shapes.
7. Bake: Place the baking sheet in the oven and bake for 12 minutes or until the scones are golden brown and cooked through.
8. Cool: Transfer the baked scones to a cooling rack and allow them to cool for about 10 minutes before serving to ensure the perfect texture.
9. Store Leftovers: Store any leftover scones in a sealed container or bag for up to 2-3 days. Warm them briefly in a toaster oven or microwave to soften before serving again.

Notes

• ¾ cup of butter is approximately 170 grams in weight.
• If you do not have a pastry blender, two knives or a fork work well for cutting butter into the flour.
• You can also pulse butter and flour in a food processor, but be careful not to over-process to keep the butter chunks intact for flakiness.
• Enhance flavor by adding dry spices like cinnamon or pumpkin spice to the dry ingredients.
• Incorporate wet flavorings such as lemon zest or vanilla extract along with the milk and egg for extra aroma.
• Mix in any scone fillings after combining the wet and dry ingredients.
• Dampen your fingers slightly to gently press down any rough spots on the dough before baking for a smoother finish.
• Store leftover scones in a sealed container and briefly reheat to restore softness and flavor.

Keywords: gluten-free scones, tea scones, buttery scones, brown rice flour scones, blueberry scones, cranberry scones, cheddar scones, gluten-free baking