Gluten-Free Scones
Our easy scone mix makes delicious, buttery scones…fast. Top with jam or lemon curd for a simple breakfast or with fruit and whipped cream for a decadent dessert.
| YOU'LL NEED | OUNCES | GRAMS | BAKER'S % | 5 LBS OF MIX | 25 LBS OF MIX | 50 LBS OF MIX | |
|---|---|---|---|---|---|---|---|
| 2 1/4 cups King Arthur Flour Gluten-Free Scone Mix | 11 | 312 | 100 | 5 lbs | 25 lbs | 50 lbs | |
| 1/2 cup butter, cold | 4 | 113 | 36 | 1 lb, 13 oz | 9 lbs | 18 lbs, 3 oz | |
| 1/2 cup milk | 4 | 113 | 36 | 1 lb, 13 oz | 9 lbs | 18 lbs, 3 oz | |
| 1 large egg | 1.8 | 50 | 16 | 13 oz | 4 lbs | 8 lbs |
Directions
1. Preheat oven to 375°F. Grease a baking sheet, or line with parchment paper.
2. Work butter into scone mix until everything is crumbly. Mix in dried fruit or nuts, if using. In a separate bowl, stir together milk and egg(s). Add to dry ingredients, stirring just until moistened.
If needed, drizzle in another tablespoon of milk to make dough hold together.
3. Scoop balls of dough onto baking sheet about 2" apart, using about 1/4 cup for each scone. Sprinkle with coarse sugar, if desired.
4. Bake in upper third of oven for 14-16 minutes, until scones are light golden brown. Remove from oven, and serve warm.
Classic triangle scones: Prepare as directed above. Shape scones by placing dough on baking sheet and patting into an 8" circle. Cut circle into 8 wedges, separating slightly. Bake as directed.
Yields
11 ounces of mix bakes 9 drop or 8 triangle scones
5 pounds of mix bakes 4-5 dozen scones
25 pounds of mix bakes 24-25 dozen scones
50 pounds of mix bakes 48-50 dozen scones
Tips from our Bakers
- Variations: Add up to 3/4 cup dried fruit or nuts per 11 ounces of mix. Flavor with zest or extracts. Drizzle with glaze. Dried cranberries with 1 tablespoon orange zest per 11 ounces of mix, or diced candied ginger with 1 tablespoon lemon zest per 11 ounces of mix work well.
- For an easy glaze, mix 1 cup confectioners' sugar with 2-3 tablespoons cream, and 1/2 teaspoon vanilla or 2 teaspoons lemon zest. Stir together; drizzle over warm scones.
- For perfectly portioned drop scones, our bakers swear by our scone-scoop. Each heaping scoopful yields roughly ⅓ cup of dough. Sprinkle with sparkling sugar, and you've got scones fit for a king. All of our mixes were tested using this handy scoop.
- For a dairy free version, replace the butter and milk with vegan buttery sticks and rice milk.
- King Arthur Flour recommends the GFCO's Certified Gluten-Free Food Service Training and Management program for professional gluten-free baking instruction. For more information, please visit GFFoodService.org.
