Now, I know what you might be thinking, “What’s the big deal with scones?” Well, let me tell ya, these aren’t just any ol’ Gluten-Free Berry Scones. They’re gluten-free, which means folks who can’t have gluten can enjoy ’em too!
So, what’s the deal with these scones? Well, imagine a soft, crumbly pastry packed with juicy berries bursting with flavor. They’re perfect for breakfast, snack time, or anytime you’re craving something sweet and satisfying.
Now, I gotta be honest, making gluten-free baked goods can be a bit tricky sometimes. But don’t you worry, I’ve got some tricks up my sleeve to make sure these scones turn out just right.
One thing I love about these scones is how versatile they are. You can use any kind of berries you like – strawberries, blueberries, raspberries, you name it! And if you’re feeling fancy, you can even add a sprinkle of sugar on top before popping ’em in the oven for that extra bit of sweetness.
But enough talk – let’s get baking! Trust me, once you try these Gluten-Free Berry Scones, you’ll be hooked. So grab your mixing bowl and let’s whip up something delicious together!
Table of Contents
Chef’s Notes – Gluten-Free Berry Scones
- Room Temperature Ingredients: Ensure all ingredients, especially eggs and butter, are at room temperature for easier mixing and better texture.
- Berry Variety: Use a mix of your favorite berries—blueberries, raspberries, or strawberries. Frozen berries can be used, but make sure to thaw and drain them to avoid excess moisture.
- Gentle Mixing: When folding in the berries, be gentle to prevent them from breaking and bleeding too much into the dough.
- Dough Consistency: The dough should be slightly sticky but manageable. If it’s too dry, add a bit more milk, a tablespoon at a time.
- Cutting Tips: Use a sharp knife or a bench scraper to cut the scones to ensure clean edges, which will help them rise evenly.
- Baking Sheet Preparation: Use parchment paper to prevent sticking and ensure even browning.
- Resting Time: Allow the dough to rest for 10 minutes before baking to relax the gluten-free flour and improve the texture.
- Adjusting Sweetness: For less sweet scones, reduce the sugar in the dough by a tablespoon or two. You can also adjust the glaze’s sweetness by varying the amount of powdered sugar.
- Freezing Tips: These scones freeze well. Freeze the unbaked scones on a baking sheet, then transfer to a zip-top bag. Bake from frozen, adding a few extra minutes to the baking time.
Gluten-Free Berry Scones
These Gluten-Free Berry Scones are a delightful treat, perfect for any summer morning! Soft, tender, and bursting with fresh berries, these scones are finished with a luscious glaze that will have you coming back for more. Whether you’re enjoying them warm from the oven or at room temperature, these scones are sure to impress. Perfect for breakfast or a sweet snack, they’re easy to make and even easier to devour!
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Ingredients
- Dry Ingredients
3 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
1/4 cup granulated sugar
5 tsp baking powder
- Wet Ingredients
5 2/3 tbsp unsalted butter, softened
1 1/2 cups milk (dairy or non-dairy)
3 large eggs, room temperature
- Add-ins
1 cup fresh mixed berries (chopped)
- Glaze
1 cup powdered sugar
2-4 tsp milk (adjust for desired consistency)
1 tsp vanilla extract
- Alternative Ingredients:
Gluten-Free Flour Blend: Use almond flour or coconut flour for a different texture.
Granulated Sugar: Substitute with coconut sugar or a sugar substitute like stevia.
Butter: Replace with coconut oil or vegan butter for a dairy-free option.
Milk: Use almond milk soy milk, or oat milk as non-dairy alternatives.
Eggs: Substitute with flax eggs 1 tablespoon ground flaxseed + 3 tablespoons water per egg.
Directions
- Mix Dry Ingredients – In a large mixing bowl, combine the gluten-free flour blend, granulated sugar, and baking powder. Mix well to ensure even distribution.
- Incorporate Butter – Cut the softened butter into the dry ingredients using your hands or a pastry cutter until the mixture resembles coarse crumbs.
- Prepare Wet Mixture – In a separate bowl or measuring cup, whisk together the milk and eggs until well combined.
- Form Dough – Gradually add half of the wet mixture to the dry ingredients and stir to combine. Continue adding the wet mixture until a soft dough forms (you may not need all of it).
- Add Berries – Gently fold in the chopped fresh berries until evenly distributed throughout the dough.
- Shape and Cut Dough – Pat or roll the dough into a round shape about 1 to 1½ inches thick. Cut the dough into eight equal triangles.
- Prepare for Baking – Place the scones on a parchment-lined baking sheet and brush the tops with any remaining egg/milk mixture. Let them rest for 10 minutes.
- Bake Scones – Preheat your oven to 425°F (220°C). Bake the scones for about 15-20 minutes or until they are lightly browned and puffed.
- Make Glaze – While the scones are baking, prepare the glaze by mixing powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Finish and Serve – Once the scones are done baking, drizzle the glaze over them while they are still warm. Serve warm or at room temperature with jam or clotted cream.
Equipment
- mixing bowls
- measuring cups and spoons
- chef’s knife
- cutting board
- baking sheet
- Pastry Brush
Nutrition Facts
- Calories: 250kcal
- Carbohydrates: 40g
- Protein: 4g
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 60mg
- Sodium: 200mg
- Potassium: 100mg
- Fiber: 2g
- Sugar: 15g
- Vitamin A: 300IU
- Vitamin C: 10mg
- Calcium: 100mg
- Iron: 1mg
FAQ – Gluten-Free Berry Scones
Can I use frozen berries instead of fresh ones?
Yes, you can use frozen berries. Make sure to thaw and drain them well to prevent excess moisture in the dough, which can make the scones too wet and affect their texture.
What can I use as a dairy-free substitute for butter and milk?
For a dairy-free version, replace the butter with coconut oil or vegan butter and use almond milk, soy milk, or oat milk instead of regular milk. This will ensure the scones remain moist and tender.
How do I store leftover scones?
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 3 months. Thaw at room temperature or reheat in the oven before serving.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time. Shape the scones, place them on a baking sheet, and refrigerate for up to 24 hours. Bake directly from the refrigerator, adding a few extra minutes to the baking time if needed.
What’s the best way to reheat frozen scones?
To reheat frozen scones, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. This will give them a freshly baked taste.
Can I use a different flour blend if I don’t have a gluten-free all-purpose flour blend?
Yes, you can experiment with other gluten-free flours like almond flour or coconut flour. Keep in mind that the texture and moisture content may vary, so you might need to adjust the amount of liquid accordingly.
How do I know when the scones are done baking?
The scones are done when they are lightly browned and puffed. Insert a toothpick into the center of a scone; if it comes out clean or with a few crumbs, they are ready. Be careful not to overbake, as gluten-free scones can dry out quickly.
