Dozen Gluten Sensitive Scones Recipe

Preheat and line

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.

Place a large mixing bowl and the cubed butter in the refrigerator until ready to use so the butter stays very cold.

In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, granulated sugar, and salt until evenly combined.

If using lemon zest, stir it into the dry mix so it is distributed evenly.

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter, two forks, or your fingertips quickly work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This helps create flaky layers.

If you prefer using a food processor: pulse the dry mix with butter in short bursts (6–8 pulses) until you reach the same coarse crumb texture. Avoid overprocessing which will make the dough too uniform and warm.

In a separate bowl or measuring cup, whisk together the cold heavy cream, cold milk, egg, and vanilla extract until combined.

Make a well in the center of the dry mixture and pour in about two-thirds of the cold liquid mixture. Using a flexible spatula or wooden spoon, gently fold the mixture until it just starts to come together. Add the remaining liquid only as needed — the dough should be moist but slightly sticky. Gluten-free doughs are usually stickier than wheat doughs; avoid overmixing.

If using add-ins (berries or dried fruit), fold them in gently now. For fresh blueberries, toss them first with a tablespoon of flour to reduce bleeding.

Turn the dough out onto a lightly floured sheet of parchment (use the same gluten-free flour). Lightly flour your hands and pat the dough into a circle about 9 inches (23 cm) in diameter and roughly 1 inch (2.5 cm) thick. If the dough is very sticky, work quickly and use a bench scraper dusted with flour.

Using a sharp knife or a bench scraper dusted with flour, cut the circle into 12 even wedges. Alternatively, pat dough to about 3/4–1 inch thick and use a 2 1/2-inch round cutter to stamp out 12 rounds, reworking scraps gently (avoid overworking).

Transfer wedges or rounds to the prepared baking sheets, leaving about 1 inch between each. If the dough warmed, chill the tray for 10–15 minutes to firm up the butter before baking—this helps with rise and flakiness.

Brush the tops lightly with the beaten egg wash if using, then sprinkle coarse sugar over each scone for sparkle and extra crunch.

Bake in the preheated 425°F (220°C) oven for 12–17 minutes, rotating the pans halfway through. Bake until the scones are golden on top and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Remove from oven and let the scones cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool further. Serve warm or at room temperature.

Store cooled scones in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. To refresh, reheat in a 325°F (160°C) oven for 6–8 minutes from thawed, or 12–15 minutes from frozen.