Gluten Free Scones

Gluten Free Scone Recipe


Gluten Free Scone Recipe

Are you one of millions of Americans who are challenged to live a gluten free existence?   If so, this article will help you discover how to make delicious gluten free scones.  There are many gluten free afternoon tea adaptations for a variety of favorite foods.  In this article I have included two of my favorite scone recipes.  The first is from King Arthur Flour and includes a recipe for creating your own multi-purpose gluten free baking mix.  The second comes from an extensive source of gluten free recipes…  


King Arthur Flour ‘s   Gluten-Free Scones

These moist scones have delicately crunchy, golden-brown tops. We like to add dried fruit to these, but leave it out if you prefer.

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

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


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; if you haven’t added dried fruit, use a slightly smaller amount of dough, about 1/4 cup. 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.


*Make your own blend:  Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a homemade blend using regular brown rice flour.Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it’ll make your baked goods grittier (unless you manage to find a finely ground version).
Recipe summary

Tips from our bakers

Note: For a dairy-free version of these scones, substitute margarine for the butter; and soy milk, almond milk, or rice milk for the milk called for in the recipe. Results may vary from the original.


Gluten Free Scone


Gluten Free Girl’s  CURRANT  SCONES

Scones seem intimidating at first. However, once you have made them a couple of times, you’ll see there’s a rhythm to them. Combine the dry ingredients and the butter. Freeze. Break up the butter, a bit. Combine the liquids. Add the liquids until a dough forms. Pat it down, cut wedges, do an egg wash. Bake. Cool. Eat.

You’ll see directions to put flours and doughs into the freezer. Don’t skip this step. Working with everything cold means you’ll have flaky layers and a light dough instead of the hardened clumps so often sold as scones in coffee shops.

390 grams whole-grain gluten-free mix

1 ½ teaspoons baking powder

½ teaspoon baking soda¼ teaspoon kosher salt

(1/3 cup) sucanat

(1/2 cup) currants

(1/2 cup or 1 US stick) cold butter, cut into 8 to 10 pieces

(1/2 cup) thick Greek yogurt or crème fraiche

1 cold egg1 egg yolk, lightly beaten

2 tablespoons raw sugar

Preparing to bake. Line a baking sheet with parchment paper. Or, if you want your scones to puff up higher, grease a 9-inch pie pan (preferably not glass). Preheat the oven to 350°.Mixing the dry ingredients. Pour the flour, baking powder, baking soda, salt, sucanat, and currants into the bowl of a stand mixer. Mix them together on low speed until they are well combined.Add the pieces of butter. Put the entire mixing bowl into the freezer for at least 5 minutes and no longer than 15 minutes.Mixing the liquids.

While the bowl is chilling, combine the buttermilk, yogurt, and egg. Whisk them together well.Making the scone dough. Put the bowl back on the stand mixer. Mix on the lowest speed until the butter has broken down a bit. The pieces of butter should be the size of lima beans.Slowly, pour the buttermilk mixture into the flour-butter mixture with the mixer running on low speed. As soon as the dough comes together — with loose flour remaining on the bottom of the bowl — turn off the mixer.Forming the scones. Remove the bowl from the stand mixer. Turn over the dough with your hands. It will be a bit wet, with the loose flour at the bottom. Gently, turn the dough in the loose flour until all the flour is mixed in. Do not over-mix.

You want to keep the buttery layers in the dough.Dump the dough onto the baking sheet (or in the pie pan). Pat the dough into a 7-inch circle about 1 inch thick. Brush the egg yolk over the top, then sprinkle with the raw sugar. Cut the circle of dough into 8 wedges. Put the dough into the freezer for 15 minutes.Baking the scones. Slide the dough into the oven. Bake until the entire circle of dough is golden brown and firm to the touch, about 50 minutes. Allow the scones to cool on a wire rack for 30 minutes, then slice the wedges.Serve.Makes 8 scones.
A few notes:

If you want to make cheddar chive scones, take out the sucanat and currants. Replace them with 84 grams of cheddar cheese, diced into ¼-inch cubes, ¼ teaspoon smoked paprika, and a good handful (about ½ cup) fine-diced chives. Use about 100 grams of cornmeal and 290 grams of whole-grain flours. Brush the top with the egg yolk and a pinch of coarse sea salt. All the rest is the same.

All scones are best the day they are made, but they will keep in an airtight container for 3 days. After a day, heat them in a 300° oven for 8 minutes or so. You can also freeze these — plastic wrap works best — for up to 1 week. A scone a day!


Gluten Free Girl is a great source for recipes and basic understanding of the gluten free lifestyle.  Here is a helpful article on their website to help you get going:


Tea Party Girl asks:  Do you have a Gluten Free Scone recipe to share?  Place it in our comments box!

Our First Recipe Booklet Has Arrived~

Scone Recipe Book

Finally! The Tea Party Girl (TM) Scones and Spreads recipe booklet is here. This recipe booklet contains 42 outstanding recipes and can be printed out on your own computer. You will love adding this booklet to your collection or buying and sharing them as gifts.

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Break and Bake Scones? Walmart’s latest innovation

Break and Bake Scones


Break and Bake Scones


Tea Party Girl makes every effort to test new afternoon tea foods.  Today’s review features Barista Break and Bake Scones now available in three flavors at Super Walmart.  Break and Bake scones are located next to Nestle cookie dough products in the refrigerator section.

Break and Bake scones sell for around $2.50 and make eight  3 inch by 2 inch mini scones.  Scones come in chocolate chip, blueberry and almond flavors and take around 20 minutes to bake.

Here’s what I thought.  First off, I love the idea.  It is a fantastic option for a busy woman looking to offer a “fresh” afternoon tea experience without all the effort.

Unfortunately I wasn’t enchanted.   This may be an ok option in a pinch but be sure to let the scones cool before serving. When served hot these scones taste artificial.  Only when the pastries are completely cool do they begin to resemble the taste of a coffee shop scone.

My suggestion?  Freeze your own scones ahead of time.  Choose to use either a quality scone mix like Cupboard of Blessings or Iveta or make your own house recipe.  Once you have cut the dough into triangles place them on a cookie sheet in the freezer.  Freeze till hard and toss into ziplock bags.  The scones will hold for up to 3 months and be ready when you are.  Preheat your oven, bake the scones and YOU are a super star.  You saved time and effort and most importantly, the scones taste great!

Here is a simple scone recipe that you can freeze ahead of time:


Freeze Ahead Scones

1 cup sour cream
1 teaspoon baking soda
4 cups flour ( I like pastry flour)
1 cup baker's sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter - chopped
1 egg
1 cup dried cranberries, or raisens, or chopped mango

In a small bowl, blend the sour cream and baking soda, and set the bowl aside till later. 
Preheat your oven to 350 and grease the cookie sheet.
Mix dry ingredients and cut in cold butter. Work till mixed. 
Stir in sour cream mixture and egg. Don't over stir. 
Turn the bowl over and knead the dough for a short time on a floured board. 
Pat the dough into a round and cut into 12 pizza like triangles.
Bake for 12 minutes or so.



Scones From Victorian House


Scones. They go with just about everything.  But they are at their best when enjoyed with a cup of nice hot tea.  Whether your preference is regular, time tested and true old-fashioned scones or you are into adventurous new exotic flavors, The Scone Lady has the perfect scone for you!  The Scone Lady is Debbie Anderson, owner of Victorian House Scones. Grab a cup of tea and enjoy!


Lady Dawnya:

Hi, everyone. Welcome to a Tea Party interview.  I am always thrilled to be bringing you some new and exciting things to do with tea and today we’re not actually focusing on tea itself we’re focusing on a companion article. A companion item that often goes hand in hand, and it’s not toast. So I would like to introduce you to The Scone Lady, from Victorian House Scones this is Debbie Anderson. And Debbie, welcome!

Debbie Anderson:

Thank you. I’m happy to be here.

DS: It’s great to have you. Victorian House Scones is the name of your company, right?

DA: Right.

DS: And where are you guys located?

DA: We are located in Lafayette, Indiana.

DS: Are you a retail location?  I know we’re going to talk a little about your website, so you do have a website.  If people are listening to this and are in Indiana is there a place they can actually drop by?

DA: We don’t actually have a retail location. Our retail presence, so to speak, is our website. What we are primarily is wholesalers and manufactures of the scone mix and then we sell to tea rooms, gift shops, B&B’s and so on.  So they can go ahead and retail our mixes, or we also sell commercial size bags for them alone so that they can go ahead and serve scones to their guests.

DS: Fabulous, okay so let’s step back here because Debbie has agreed to let us in on a secret. Now some of you may actually be listening to this broadcast and have this question on your mind and that is “What is a scone?” Now Debbie do you ever get that question? What is a scone?

DA: I get this question all the time and of course if I say to someone “Would you like a sample of a scone?” they look at me like “Why would I want to eat rocks?” because they assume I said stone. A scone actually as I tell them is a biscuit, primarily; it’s more a biscuit than a cookie or a cake.

Its origins lie in the British Isles, be it Scotland, be it England. And where I first found them is I had a father who, when he was doing traveling, would pick up books at airports. He tended to pick up Miss Marple mysteries. And then he would hand then to me when he got back so I grew up reading Miss Marple. And if you ever read British mysteries, they solve everything over tea and scones. I still never knew what a scone actually tasted like. But I knew they were very cool and obviously enlightening.

Tea Party Girl Asks: Have you ever tried Victorian House Scones?  If not, what is YOUR favorite scone recipe or scone company?  Comment and let us know!