Pie Cottage Scones-with Gluten Free Flour
A gluten-free adaption of scones I've been making my family for decades.
Servings: 8 scones
Ingredients
- 2 3/4 cups gluten-free flour mix
- 1/4 cup sugar
- pinch of baking soda less than 1/8 teaspoon
- pinch of salt less than 1/8 teaspoon
- 1 1/2 tablespoons baking powder
- 1 egg
- 4 tablespoons melted butter
- 1/2 cup sour cream or yogurt
- 1 teaspoon vanilla extract
- 1/2 cup cream or milk
Instructions
- Preheat oven to 425F.
- In a large bowl mix gluten-free flour mix, sugar, baking soda, salt, and baking powder together.
- Make a slight well on top of the dry mix, crack the egg on top and lightly beat the egg with a fork.
- Add melted butter, sour cream or yogurt, vanilla, milk, and mix everything together with a fork.
- Turn onto a lightly floured piece of plastic wrap and form into a round disc that is about 1 1/2 inches thick and about 7 inches in diameter.
- Paint some milk on top with a brush and sprinkle on some sugar.
- Cut the round disc into 8 pieces.
- Bake on a parchment covered baking sheet for 18-20 minutes. They should look golden brown on top and the kitchen will smell really good.
- Serve with jam and butter.
Notes
I've made these using almond milk, too.
To make with all purpose gluten-full flour, use just 2 cups.
To make with all purpose gluten-full flour, use just 2 cups.