Gluten-Free Scones

By mitzzy

These moist scones have delicately crunchy, golden-brown tops.

Note: thanks to some of your comments below, we've adjusted the amount of the brown rice flour blend, to make a firmer dough.

Ingredients

• 1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour or 2 1/4 cups brown rice flour blend*
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg, optional
• 1/2 cup (1 stick) cold butter
• 3/4 cup diced dried apricots, raisins, or cherries
• 2 large eggs
• 1/3 cup cold milk
• 1 teaspoon gluten-free vanilla extract
• See recipe for this blend below.

Preparation

Step 1

1) Preheat the oven to 400°F. Grease a divided scone pan, or grease (or line with parchment) a baking sheet.

2) Whisk together the flour or flour blend, sugar, baking powder, xanthan gum, salt, and nutmeg.

3) Work in the cold butter till the mixture is crumbly.

4) Stir in the dried fruit.

5) Whisk together the eggs, milk, and vanilla till frothy.

6) Add to the dry ingredients, stirring till well blended. The dough should be cohesive and very sticky.

7) Drop dough by the 1/3-cupful into the scone pan or onto the baking sheet. Let the scones rest for 15 minutes.

8) Sprinkle the scones with sparkling sugar or cinnamon sugar, if desired. Bake for 15 to 20 minutes, till golden brown. Remove from the oven and let rest for 5 minutes or so before serving. Best enjoyed warm, with butter and jam.

Yield: 8 scones.