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Gluten-Free Scones



prep time:

20 mins

cook time:

55 mins

Total time:

1 hour 15 mins





  1. 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.
  2. Whisk together 6 tablespoons cream, egg and vanilla in measuring glass. Refrigerate until needed.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.
  7. 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.