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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.

Ingredients

Scale

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

Find it online: https://bakedbylisa.com/gluten-free-buttery-tea-scones-recipe/