Seasonal Scone Recipe

Adjust oven rack to the middle position and preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

Place cold butter and cold cream cheese in the refrigerator until ready to cut so they stay firm — this ensures flaky scones.

In a large bowl, whisk together gluten-free all-purpose flour blend, almond flour, baking powder, baking soda, granulated sugar, and fine sea salt until evenly combined.

Add the cold, cubed butter and cold cream cheese to the dry mixture. Using a pastry cutter, two knives, or your fingertips, quickly cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Work briskly so the fats remain cold.

In a medium bowl or large measuring cup, whisk together the heavy cream, yogurt (or buttermilk), egg, vanilla extract, and lemon zest until smooth.

Make a well in the center of the dry mixture and pour in about two-thirds of the wet mixture. Using a rubber spatula or wooden spoon, fold gently until the dough begins to come together. Add the remaining wet mixture only if the dough seems too dry — it should be slightly shaggy but hold together when pressed. Avoid overmixing.

Fold in the seasonal mix-ins (berries, diced stone fruit, or chopped apple) and toasted nuts gently so pieces stay intact and juices don’t overly wet the dough. If using very juicy fruit, toss them in a teaspoon of flour before folding in to reduce bleeding.

Turn the dough out onto a lightly floured surface (use a tablespoon of gluten-free flour). Gently pat into a disk about 1 to 1 1/4 inches (2.5–3 cm) thick and roughly 7–8 inches (18–20 cm) across.

Using a sharp knife or bench scraper dusted with flour, cut the disk into 8 equal wedges. Alternatively, use a 2 1/2-inch round cutter for drop-style scones.

Transfer wedges to the prepared baking sheet, spacing about 1–2 inches apart. Brush the tops with a little heavy cream (saved from the wet ingredients) and sprinkle coarse sugar on top if desired.

For taller, flakier scones, chill the prepared scones on the baking sheet in the refrigerator for 10–15 minutes before baking. This helps keep the fat cold and prevents spreading.

Bake in the preheated oven for 16–20 minutes, rotating the pan halfway through, until the scones are golden on top and a toothpick inserted into the center comes out clean (avoid hitting fruit). Baking time may vary slightly with oven and fruit moisture; watch for a light golden color.

Remove scones to a wire rack to cool slightly. If making a glaze, whisk powdered sugar with lemon juice or milk until smooth and spoon or drizzle over warm scones. Allow glaze to set for a few minutes before serving.

Serve warm or at room temperature. Store cooled scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently in a 300°F (150°C) oven for 5–7 minutes to refresh.