Gluten-Free Vanilla Scones

My youngest son does not have much of a sweet tooth, but when he does want sweets he usually wants something with a strong vanilla flavor to it. When we were grocery shopping last week, a salesperson offered us a sample of vanilla bean scones. My son really wanted to try one, but since they contained gluten I told him that we could make scones when we got home. He asked if I could leave out the bean and just make vanilla scones. I was happy to oblige since vanilla beans are quite expensive.

I do not know of any rule that says scones must be dry and crumbly, so I created these scones to be tender and moist. I also made them dairy-free so my oldest son could enjoy them too.

Gluten-Free Vanilla Scones

Yield: 16 servings

Prep Time: 5 minutes

Baking time: 20 minutes

Ingredients:

1 cup rice flour, plus extra for rolling dough out
3/4 cup tapioca flour
1/4 cup potato starch
1 teaspoon xathan gum
1/2 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
6 tablespoons butter or df margarine, cut up
1 egg
1/2 cup milk (I used vanilla almond milk)
4 teaspoons gf vanilla

Topping:

2 tablespoons milk (I used vanilla almond milk)
1 tablespoon sugar

Directions:

Preheat the oven to 425 degrees.

Combine the dry ingredients in a large bowl.

Cut in butter with a pastry blender or 2 cross cutting forks.

In a small bowl, blend the egg, milk, and vanilla together with a whisk.

Add the liquid to the dry mixture and stir until the liquids are completely incorporated.

Divide the batter in half and form two 1/2″ thick circles on ungreased baking sheet. The dough is very sticky, so you will want to use some rice flour as you roll it out. Then use a pizza cutter to cut each circle into 8 wedges, but do not seperate the dough.

Use a basting brush to brush the tops with milk and then sprinkle with sugar.

Bake for 15 – 20 minutes or until the scones begin to brown. Cool on a wire rack.

I was planning on serving the Vanilla Scones with jam, but my family decided that was not necessary and ate them plain.



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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

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