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Prep time
30 minutes
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Cook time
35 minutes
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Serves
8
Author Notes
Fluffy and buttery scones that can be enjoyed alone or with butter and jam. These gluten free scones are easy to make and are a wonderful treat while still warm. They make great snacks for tea time or for your next breakfast or brunch. —AStrayKitchen
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Ingredients
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3 cups
Bob’s red mill’s gluten free 1 to 1 flour blend
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1 tablespoon
Baking Powder
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1 teaspoon
Salt
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1/2 cup
White Sugar
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1
Stick Butter - Cold
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1
Egg
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1 cup
Buttermilk
Directions
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In a stand mixer combine the flour, baking powder, salt and sugar.
Cut butter into cubes and add to the mixer. Mix until the butter has broken down to pea sizes.
Add the egg and buttermilk and mix until fully combined.
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Divide the dough in half and shape into disks. cover with cling wrap and let chill in the fridge for 20 minutes (or overnight).
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Preheat oven to 350F
Remove dough from the fridge and take off the cling wrap. Cut into wedges by cutting in half, then quarters, then eighths. Repeat this with the other disk.
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Place the scones on a baking stone or tray and bake for 30-35 minutes. The scones will puff up slightly and begin to turn golden brown.
Let them cool slightly before moving to a cooling rack. They can be served as soon as they are cool enough to handle.
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