Gluten-Free Buttery Tea Scones
These melt-in-your-mouth buttery tea scones are so delicious that you won't believe they're gluten-free! Whether you make them plain or mix in your favorite scone fillings, they are sure to become a favorite that you'll make again and again!
Lisa from A Day in the Kitchen
brown rice flour
cut into small chunks
Mix in 1 cup (optional):
Preheat oven 450F/230C.
Combine brown rice flour, tapioca starch, sugar, baking powder, xanthan gum, and salt in a mixing bowl and whisk together to combine.
Add cold butter chunks to the flour mixture and use the pastry cutter to cut the butter into the dry ingredients. Butter should be well-blended into the flour and resemble coarse flour.
Add milk and beaten egg to the flour-butter mixture and mix well with a spoon until dry ingredients are well incorporated. Dough will be sticky.
Stir in 1 cup of scone fillings, if desired.
Scoop moundfuls of dough onto parchment-lined baking sheet.
Flatten any edges or points on the scone mounds with slightly wet fingers.
Bake for 12 minutes.
Let cool on rack for 10 minutes before serving.
Store leftover scones in a sealed container or bag for 2-3 days. Warm in the toaster oven or the microwave to soften.
¾ cup of butter is the equivalent of 170g in weight.
If you do not have a pastry blender, you can use two knives to cut the butter into the flour.
You can also pulse the butter and flour in a food processor, being careful not to process too much. You do not want the butter to get too soft.
Add dry flavorings like cinnamon or pumpkin spice to the dry ingredients.
Add wet flavorings like lemon zest or vanilla with the milk and egg.
If adding fillings to your scones, mix them in after you have mixed the flour mixture with the milk and egg.
Lightly dampen your fingers to push down any rough spots on the scones before baking.
Store leftover scones in a sealed container for a couple of days. If necessary, heat scones in a toaster oven or microwave briefly to soften.