Gluten Free Vanilla Bean Scones
While gluten free baking in general can sometimes pose a challenge, these Gluten Free Vanilla Bean Scones are delicious and not difficult at all to put together. Whenever I bake anything, I make the effort to use quality ingredients. It really does make a difference! King Arthur Gluten Free Flour is the best gluten free flour I have found and is measured cup for cup, which makes it easy to substitute for regular flour.
A scone is a cross between a biscuit and a lightly sweet cake. This recipe is ideal for using gluten free flour, in my opinion. I don’t have to worry too much that the scone isn’t “light” enough, because it should by nature be a bit more dense than a cake. This is a great recipe to try your hand at gluten free baking if you are new to it.
Although I don’t make a ton of gluten free treats, this Gluten Free Vanilla Bean Scone recipe is definitely a keeper! My husband EJ does not “like” gluten free anything. To be honest he kind of scoffs at the whole gluten free idea, saying he likes extra gluten in his food! Yet will eat these right out of the oven. And even when they are a day or two old he will eat them without even heating them up. Well, to be transparent, I may or may not have told him they are gluten free!
You can drizzle a simple vanilla glaze on top for a bit more sweetness. I have also melted some Guittard milk chocolate baking chips in the microwave and spread that on top. Delicious! You could also add in some mini chocolate chips (1/3-1/2 cup), dried fruit, or other flavored chips directly into the batter before baking.
These Gluten Free Vanilla Bean Scones are best when eaten warm. Just like biscuits, they are most delicious a few minutes out of the oven! Let them cool slightly and drizzle with icing, if desired. I have included a recipe for a simple glaze below. If you have leftovers, store covered loosely with foil. To reheat the scones, place on baking sheet with foil tented on top. Put into a preheated 350 degree oven and heat until warm, about 5 minutes or so.
Gluten Free Vanilla Bean Scones
Ingredients
- 2 cups King Arthur Gluten Free Flour
- 1 1/2 Tbsp baking powder
- 1/3 cup sugar
- 1/3 cup cold butter cut into small pieces
- 1 1/2 cup heavy cream
- 1 Tbsp vanilla bean paste can substitue vanilla extract
- 1 tsp milk
- 1 Tbsp coarse sugar
Simple Glaze/Drizzle
- 1 cup confectioner's sugar
- 2 Tbsp butter melted
- 1 tsp vanilla extract
- 2-3 Tbsp milk
Instructions
- Preheat oven to 375°. Combine first three ingredients in a large bowl.
- Cut butter into flour mixture, using your hands, until crumbly. Add heavy cream and vanilla bean paste, stirring until combined. At this point, add in any chips or dried fruit, if desired.
- Dump the dough out onto a surface very lightly dusted with gluten free flour. Do not add too much flour, only use enough where dough isn't super sticky. Knead the dough about 4-5 times, then shape into a round flat circle about an inch or so thick. I do not use a rolling pin for this, I just use my hands.
- Using a pizza cutter, I cut the dough into triangular shaped pieces and place on a parchment lined baking sheet. Place the baking sheet into the freezer and let sit about 20 minutes, so that the butter and cream chill down. This will help make the scones tender.
- Right before baking, brush tops of scones with a little milk and sprinkle some sugar on top. Bake at 375° for 18-20 minutes, careful not to overbake. The scones will rise while baking and when done should be light brown in color. Remove from oven.
- While scones cool a bit, if you want to ice the scones, prepare the glaze by whisking together the confectioner's sugar, butter, vanilla extract, and enough milk to reach desired consistency. Drizzle over scones. Enjoy!