1 hours 15 mins
⅔ cup sweet white rice flour
⅔ cup almond flour
⅔ cup gluten-free oat flour
3 tablespoons tapioca flour
¼ cup sugar, more as needed
2 ½ teaspoons baking powder
½ teaspoon fine sea salt
Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat
6 tablespoons cut into 1/8-inch slices
6 tablespoons whipping cream, more as needed
1 large egg
1 teaspoon gluten-free vanilla extract
Vermont Creamery Crème Fraîche
Butter, honey and/or jam
- Combine sweet rice, almond, oat and tapioca flours, 1/4 cup sugar, baking powder and salt in large bowl. Add butter; blend with pastry cutter or your fingertips until butter is broken down to size of small peas. Refrigerate 10 minutes on until butter is cool again.
- Whisk together 6 tablespoons cream, egg and vanilla in measuring glass. Refrigerate until needed.
- Remove flour mixture from refrigerator. Gradually add cream mixture, stirring with flexible silicone spatula, until dough holds together when you give it a squeeze. If dough is too dry, add a few drops of cream directly to floury bits.
- Gently press dough together with your hands to shape into rough ball. Place on piece of beeswax wrap or plastic wrap; shape dough into 6x1 1/4""; disk. Wrap and chill 30 minutes or up to overnight until firm.
- When ready to bake, move oven rack to top position. Heat oven to 425ºF. Stack rimmed baking sheet atop second rimmed baking sheet; line with parchment paper. (This will prevent bottoms of scones from overbrowning.)
- Remove dough from refrigerator. Unwrap; place on cutting board dusted lightly with oat flour. Brush dough with a little cream; sprinkle lightly with additional sugar. Use large, sharp chef's knife to cut dough into 8 wedges. Place wedges onto prepared baking sheet, spaced well apart.
- Bake 20-30 minutes or until scones are golden on top and cooked through, rotating pan after 15 minutes. Remove from oven; transfer scones to wire rack. Let cool 10-20 minutes or until warm. Serve warm or at room temperature.