Gluten Free Vanilla Bean Scones
Delicious treat for your family and friends! Gluten Free and egg free is a bonus!
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!