Learn how to bake this British-inspired recipe for the March Gluten Free Baking Challenge. Channel your inner Great British Baking Show contestant!
You guys made some seriously AMAZING recipes with Gluten Free Choux Pastry last month for the February Gluten Free Baking Challenge! Eclairs and Cream Puffs were definitely the favorites!
This month, we’re switching gears. We’re baking another international-inspired recipe but this one isn’t quite as intimidating as a classic pastry dough. Are you ready?!
Let’s Bake!
The March 2021 Gluten Free Baking Challenge Recipe is ….
This is a British-inspired gluten free scone recipe. Similar, but not the same as Southern Biscuits or American-style Scones. Serve these scones with a clotted cream and jam!
If you can’t get your hands on real clotted cream (like me) you can make a faux version. It’s not the same as the real thing but it’s close enough, hence the use of “faux”.
I show you exactly how to make it in on Instagram with the full recipe and video tutorial for Faux Clotted Cream there.
Tips for Making Scones
- This recipe works well with King Arthur Gluten-Free Measure for Measure Flour and Cup4Cup. Omit the xanthan gum if the blend you use contains it. If you use Cup 4 Cup, the scones will rise a little higher.
- Be sure to measure your flour properly if you’re not using a scale. Over-measuring your flour will result in tough, hard, and dry scones.
- For extra thick, tall scones, roll the dough out to 1 1/2 – 2 inches thick because the scones do not rise as much as scones made with regular all-purpose flour. Thicker scones will take a bit longer to bake and you will only get about 8 scones.
- Be sure to cut your butter into the dough until the pieces of butter are fairly small. If the butter bits are too big, they won’t incorporate into the dough well and the scones will come out dense.
- Try to work the dough as little as possible to keep the scones from being tough.
- Serve the scones with Clotted Cream or Faux Clotted Cream and jam.
- Leftover Gluten Free Scones dry out fairly quickly at room temperature. I suggest freezing leftovers and reheating them in the oven.
Can I Make Dairy Free Scones?
Yes, you can but they might not rise quite as high since they’ll contain less protein. For dairy free scones, use Silk Heavy Whipping Cream Alternative + 1 Tablespoon white vinegar in place of the buttermilk. You could also use unsweetened dairy free milk, such as Almond or Soy.
To replace the butter, use Miyoko’s European Style Cultured Vegan Butter.
Can these be made egg free?
I haven’t made these with an egg substitute but you could try these with a flax egg or a store-bought egg replacer.
Gluten Free Scones Video Tutorial
Where To Share Your Photos
Share your photos to one or more, mentioned below. Only one is required as an entry for the giveaway so don’t feel like you need to share everywhere!
- Instagram – Share your photo of the Gluten Free Baking Challenge recipe to your public Instagram account. (If it’s a private account, I won’t be able to see it.)
- To qualify, you must use the #gfbakingchallenge and tag @whattheforkfoodblog
- Then, you must enter the link to your Instagram post in the giveaway form below.
- Facebook Group – If you’re a member of the Gluten Free Baking Club Facebook group, you can post your image there.
- To qualify for the prize, include the #gfbakingchallenge in your post!
- Once your post is approved, grab the link and to the post and enter it into the giveaway form below.
- Click here to request to join the group.
- Facebook Page – Share your photo to my What The Fork Food Blog Facebook page with the official baking challenge hashtag, #gfbakingchallenge then enter the link to your post into the giveaway form below the recipe.
The March 2021 Gluten Free Baking Challenge Prize
This month’s gluten free baking challenge prize is a $50 Amazon eGift Card. Please note, your chance of winning the challenge prize has nothing to do with photo quality. The winner will be randomly drawn from the giveaway form. There will be additional entries to increase your chances of winning.
To be eligible for the prize, you must use the entry form to enter. The giveaway form is located at the end of this post directly after the recipe. All winning entries will be verified and winners will be contacted by email.
Be sure to follow me on Instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!
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Gluten Free Scones
Gluten Free Scones are a simple scone recipe with few ingredients and minimal equipment. They’re perfect for breakfast, brunch, or with afternoon tea!
Ingredients
- 2 cups (265g) gluten free flour blend (see notes)
- 1 teaspoon xanthan gum (omit if your blend contains it)
- 2 tablespoons (30g) granulated sugar
- 1 tablespoon (10g) aluminum free baking powder
- 1/2 teaspoon (5g) fine sea salt
- 1/4 teaspoon baking soda
- 4 tablespoon unsalted butter, cold and cubed
- 1 large egg, beaten
- 2/3 cup buttermilk, cold
Instructions
- Preheat oven to 400 degrees and line a half sheet pan with parchment paper or a silicone baking mat.
- In a large bowl, whisk/stir together the gluten free flour, xanthan gum (if using), granulated sugar, baking powder, salt, and baking soda.
- Add the butter to the dry ingredients and use a pastry cutter (or fork) to cut the butter into the flour until it resembles coarse crumbs.
- Make a well in the center of the flour/butter mixture and add the egg and buttermilk. Stir the buttermilk and egg together then stir in the flour until all the dry ingredients are incorporated.
- Turn the dough out onto a lightly floured surface and gently pat the dough into a rectangle (or use a floured rolling pin) until the dough is about a 1 1/2 - 2 inches thick.
- Cut the dough with a 2-inch biscuit cutter and place the scones on the prepared baking sheet. Re-roll the dough as needed (by stacking the scraps and flattening).
- OPTIONAL STEP (but highly recommended): refrigerate the scones for 30 minutes before baking.
- Just before baking, brush the tops of the scones with buttermilk. This will make them nice and golden brown.
- Bake for 12-14 minutes or until the scones are browned and baked through.
Notes
- This recipe works well with King Arthur Measure for Measure and Cup 4 Cup. Omit the xanthan gum if the blend you use contains it.
- Be sure to measure your flour properly if you're not using a scale. Over-measuring your flour will result in tough, hard, and dry scones.
- Be sure to cut your butter into the dough until the pieces of butter are fairly small. If the butter bits are too big, they won’t incorporate into the dough well and the scones will come out dense.
- Try to work the dough as little as possible to keep the scones from being tough.
- Serve with Clotted Cream (or Faux Clotted Cream) and jam.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 187
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Calories are based on 8 scones and will vary depending on ingredients used and yield.
Jackie
Sunday 28th of March 2021
I just love how tender these are - and not too sweet. 5 stars!
Shay
Saturday 3rd of April 2021
Thank you Jackie!
Beth Teegarden
Wednesday 17th of March 2021
I have never made scones so was a bit nervous. I read the recipe a dozen times and also all of the notes and baking tips. They turned out amazing and I’m so happy I gave it a try! This will definitely be in my staple of baked goods. Thank you Shay!