• Prep Time:
  • Cooking Time:
  • Serves: 8 scones

Gluten-Free Vanilla Bean Scones!

Category: Dinner Party, Holiday, Beans, Desserts

 Ingredients List

  • ~~~~~~~~~~ For Scones ~~~~~~~~~~
  • 270g (2 cups) gluten-free flour (I used Cup4Cup)
  • 10g (2 tsps) baking powder (I use Magic Baking Powder. It's gluten and aluminum-free)
  • 3g (1/2 tsp) baking soda
  • 28g (2 tbsp) granulated sugar
  • 3g (1/2 tsp) salt
  • 113g (1 stick) unsalted butter, chilled
  • 1 egg
  • 167 (3/4) cup buttermilk
  • 11g (1tbsp) vanilla bean paste (I use Nielsen-Massey Madagascar Bourbon Vanilla Bean Paste)
  • ~~~~~~~~~~ For Glaze ~~~~~~~~~~
  • 50g (1/2 cup) confectioner's sugar
  • 5g (1tsp) vanilla extract
  • 10g (2tsp) fresh, blackberry juice

 Directions

Preheat oven to 350ºF.

Line a baking sheet with a silpat mat, or parchment, if you do not own a mat.

Sift the flour, baking powder and baking soda into a medium bowl. Add the sugar and salt and use a hand whisk to combine.

Cut the butter into cubes while still cold and add to the flour mixture. Use a pastry blender to cut the further cut butter into the flour mixture until it reaches a coarse, crumb-like texture.

In a measuring cup or small bowl, lightly whisk together the egg, buttermilk and vanilla bean paste. Add to the flour mixture, leaving a little brush the scones before baking.

With your hands covered in food-safe gloves, work the dough only until it holds together.

Flour a clean surface and move the dough onto the surface, continuing to work the dough until it forms a ball. Use hands to flatten and shape dough into a 7-inch disk. You may also use a 7-inch cake pan to assist in flattening and shaping the dough.

Use a sharp knife to cut a plus-sign (cross shape) into the dough, creating four wedges. Cut cross-wise again, creating two additional wedges from each wedge. You should end up with eight wedges.

Brush wedges with remaining milk mixture and place on the silpat-lined cookie sheet.

Bake on the middle rack for 20 minutes. Baking times may differ depending on your oven.

Remove and allow to cool slightly on a wire rack before glazing.

For the glaze: While the scones are baking, blend a handful of blackberries in a blender or small food processor. Pour through a sieve, using a spoon or spatula to press the juices through.

Place the confectioner's sugar in a small bowl and stir in the vanilla extract juice until fully combined.

Drizzle over scones while still warm. Enjoy!!

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