Savory Scones

Proud gluten-free baking moment! For anyone who has tried baking with gluten-free flour, you know that some recipes work out great, and some make you want to give up baking all together. Thankfully, this recipe from the King Arthur Flour site turned out perfectly!

I specifically used the gluten-free version of the flour mentioned in order to make this recipe. Other than switching out the type of flour, I didn’t have to make any other adjustments to get the right consistency–which is a huge plus when working with alternative flours.

Some tips and tricks I discovered along the way:

1.) If you want to make different types of scones with one batch of dough, mix your dry ingredients together, add the butter, and then the heavy cream BEFORE adding in the toppings. This way, you’ll have the dough as your base first and you can split it in half before adding in your extra ingredients.

2.) Once your dough is mixed and you’ve added the toppings of your choice, then refrigerate the dough for at least 15 minutes. This helps firm up the dough so it’s easier to work with and it helps create a flakey, biscuit texture.

3.) Don’t bother trying to roll out the dough with a rolling pin, just use your hands to form a ball, flatten it, and make it even the whole way around. The recipe suggests flattening the dough so it is 3/4″ thick and that seemed to work out well for me.

4.) Definitely line your baking sheet with parchment paper! It’s better to avoid losing half of your delicious scone on the baking sheet right from the start!

5.) I baked my scones at 425 degrees Fahrenheit for just about 22 minutes. I also rotated my tray half way through. And don’t forget to brush your scones with some of the left over heavy whipping cream. That’s what makes them golden brown!

Other than that, I found the recipe was easy to follow and I loved the fact that I could pick and choose different ingredients to make a variety of scones.

Try out other combinations and comment below with your favorite!