How to Make Gluten Free Scones Like a Bakery

One of my favorite things about scones is their shape. There’s just something about that wedge that makes a scone something more than a slightly sweet biscuit. A lot of the scones recipes that I’ve found online call for making drop scones, but it’s really easy to take a few extra minutes to cut the scones into wedges. Here’s how:

1. First, pat the dough into a round that is approximately 3/4″ thick.

2. Then, cut the dough into 6 – 8 wedges.

3. Separate the wedges and place them about an inch apart on a greased baking sheet.

4. Brush milk or beaten egg whites over the tops of the scones and sprinkle with sugar before baking.

Ready to try this yourself? Here’s the recipe for my favorite gluten free scones.


Comments

  1. Where’s the recipe???

  2. Kathleen Whitney says:

    Dear MF
    What flour mix should I use?
    Hope it has no yeast in it.
    Thanks as always for your time and generousity
    KW

  3. Hi Barry, the recipe will be coming along shortly. I forgot to add xanthan gum to the batch in the picture so I’ve got to make another batch this weekend.

    Kathleen, I used my all purpose flour mix, so any baking mix that you like should work. And no, there is not yeast. Just baking powder and baking soda.

  4. This was great. This is the first GF bread/scone that tasted as good as the non-gluten version. We also made this recipe egg-free with an egg subsitute because of my son’s allergy and added a lemon icing. We will definately be trying more of your recipes.

  5. Wha,wha, what???!!! Gluten-free cooking school?! Sign me up! …Can you add some videos to your site that show the process from start to finish? Thanks!

    http://www.noglutenbakery.com

  6. You had me at “like a bakery”! :-) A must bake, for sure! Thank you so much for sharing all of this wonderful information! I must tell my 3400+ Facebook friends about your site!!!

  7. I made the recipe that you posted later. It just came out of the oven. Tastes good! It’s a little more bread-y than I would like, but I didn’t use your flour mix (I’ll try that). My main comment is that my dough looked nothing like the photo above – it was much wetter – so there was no way to pat it into a round. I did get it into a round following another author’s instructions (from Carol Fenster’s <a href="" Gluten Free Quick & Easy=""). Should I add less liquid?

Trackbacks

  1. [...] few weeks ago I posted a lesson on How to Make Scones Like a Bakery. Several of you asked for my scone recipe, so I made it again this weekend so that I could take [...]