Scones have been in my baking wheelhouse for several years. Converting these English gems into delicious gluten-free delight has been on my to-do list for months. I’m not sure if it was my mom or grandmother’s recipe, but my mom and I used to make scones in large batches every major holiday.
Now being gluten-free, I’ve been working to recreate family recipes I grew up with. I’ve learned the importance of taste and texture when creating recipes, resulting in a product so tasty you wouldn’t know is gluten-free.
As I prepared to jump in with both feet to recreate this iconic English treat typically service with clotted cream, the history of these creamy yet flaky bites peaked my interest. History doesn’t clearly define scones as being English, as there are mentions of scones in the Scottish and Irish cultures. The first documented mention of scones dates back to 1513 according to the website TheNibble.com, which was by a Scottish poet. Scones were typically made of wheat, oats, barley and round in shape. I know when I stay in London they’ve been a staple at the bed and breakfast where I stay.
My mother’s side of the family has Scottish, Italian and German roots, so seems natural to me this would be a family recipe. With blueberries being in season I thought what a perfect pairing for scones. And with the new royal baby, HRH George Alexander Louis, what a better recipe to share as it’s the perfect classic english treat!
- 2 cups gluten-free flour
- 3 tablespoons light brown sugar
- 2 teaspoons gluten-free baking powder
- 1/4 teaspoon of gluten-free baking soda
- 3/4 teaspoon kosher salt
- 1 stick (4 oz) cold unsalted butter, cut into small pieces
- 1 1/2 cup fresh blueberries
- 1/2 cup gluten-free buttermilk
- 1/4 cup of heavy cream
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/3 cup gluten-free flour (sifted; extra for kneading into scone mixture if too wet)
- To finish scones:
- 1 large egg
- 1/4 cup heavy cream
- 1/2 cup dusting sugar
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silpat mat. Get all of your ingredients measured out, including separating out the egg yolk and egg white (bringing egg whites to room temperature), set aside.
- Sift all dry ingredients together (*Note: I use Gluten-Free Pantry All Purpose Flour for this recipe). I sift the ingredients a few times since I¬â„¢m using a gluten-free flour vs. cake flour, as I find I get a better overall finish on the scones. With a pastry cutter, cut in butter to dry ingredients until you achieve a crumb like texture. Add in buttermilk, heavy cream, egg yolk and vanilla, using a fork to fully incorporating wet ingredients into the dry ingredients.
- Next place egg white into mixer and beat on medium-high speed until they develop into stiff peaks. Allowing the egg white to come to room temperature yields more volume when whipping. Gently fold into scone mixture until fully incorporated.
- Empty scone mixture onto a lightly floured surface (I use a marble pastry board as it stays cold). Gently knead scone mixture adding in additional flour if too wet. I like my scones more on the moist side vs. the dry side. Form scone mixture into a large square 1-inch thick. Lightly push fresh blueberries into scone mixture so each scone has at least 3-4 in each bite.
- Using a biscuit cutter, cut out scones and place onto the baking sheet. Mix together large egg, cream and brush onto scones with silicon pastry brush. Lightly dust with sugar which will create a light crust on the top of the scone. Remove once a light golden brown onto a cooling rack.
If you have scone mixture left over, form into 1-inch thick square and repeat step above until all scone mixture is used.
Serve with whipped butter, tea or coffee. Scones are best served fresh out of the oven while still warm! To go full English serve with clotted cream.
I also using this recipe without adding fruit. Cream scones are perfect for breakfast, brunch or taking to a baby shower. Finish off with sweet whipped butter, marmalade or fresh preserves ¬ It¬â„¢s the perfect treat!