Gluten-Free Scones

• servings: 8 servings
• active time: 17 minutes
• total time: 55 minutes

Ingredients

1 3/4 cups (273g) King Arthur Gluten-Free All-Purpose Flour

1/4 cup (50g) granulated sugar

2 teaspoons baking powder

1/2 teaspoon xanthan gum

1/2 teaspoon table salt

1/4 teaspoon nutmeg optional

8 tablespoons (113g) unsalted butter cold cut into pats

3/4 cup (99g) dried apricots raisins or cherries diced

2 large eggs

1/3 cup (74g) milk cold

1 teaspoon gluten-free vanilla extract

Directions

Preheat the oven to 400°F. Grease a divided scone pan, or grease (or line with parchment) a baking sheet., Whisk together the flour or flour blend, sugar, baking powder, xanthan gum, salt, and nutmeg., Work in the cold butter till the mixture is crumbly., Stir in the dried fruit., Whisk together the eggs, milk, and vanilla till frothy., Add to the dry ingredients, stirring till well blended. The dough should be cohesive and very sticky., Drop dough by the 1/3-cupful into the scone pan or onto the baking sheet; if you haven't added dried fruit, use a slightly smaller amount of dough, about 1/4 cup. Let the https://shop.kingarthurbaking.com/items/standard-scone-panscones rest for 15 minutes., Sprinkle the scones with sparkling sugar or cinnamon sugar. Bake for 15 to 20 minutes, till golden brown., Remove from the oven and let rest for 5 minutes or so before serving. Gluten-free scones are enjoyed warm, with butter and jam.

Nutrition

• Serving Size: ['1 scone', '90g']
• Calories: 302
• Total Fat: 13g
• Saturated Fat: 8g
• Trans Fat: 0g
• Cholesterol: 84mg
• Sodium: 282mg
• Total Carbohydrate: 42g
• Dietary Fiber: 1g
• Total Sugars: 14g
• Protein: 4