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Gluten-Free Cinnamon Chip Scones Recipe

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4 from 7 reviews

These Gluten Free Cinnamon Chip Scones are buttery, tender, and lightly sweetened treats perfect for breakfast or a cozy snack. Made with Bob’s Red Mill 1:1 Gluten Free All Purpose Flour and studded with cinnamon chips, these scones offer a delightful cinnamon flavor with a crisp, golden exterior thanks to an egg wash finish. Easy to prepare and perfectly portioned into 12 scones, they bake up flaky and moist without any gluten.

Ingredients

Dry Ingredients

  • 2 1/4 cups Bob’s Red Mill 1:1 Gluten Free All Purpose Flour
  • 1/4 cup Sugar
  • 2 tbsp Brown sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Kosher salt

Wet Ingredients

  • 8 tbsp Unsalted butter, frozen
  • 1 large Egg
  • 2/3 cup Whole Milk

Add-ins and Finishing

  • 3/4 cup Cinnamon Chips
  • 1 Egg for egg wash
  • Sugar for sprinkling

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a baking sheet with a silicone baking mat or parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the gluten free flour, sugar, brown sugar, baking powder, and kosher salt until evenly combined.
  3. Prepare Wet Ingredients: In a separate liquid measuring cup, whisk the egg and whole milk together, then refrigerate until ready to use to keep cold.
  4. Incorporate Butter: Grate the frozen unsalted butter directly into the dry ingredient mixture. Using your fingers or a pastry cutter, work the grated butter into the flour until the mixture resembles coarse crumbs. Stir in the cinnamon chips evenly.
  5. Combine Wet and Dry: Pour the cold egg and milk mixture into the flour and butter mixture. Stir gently until the dough comes together into a ball, being careful not to overwork the dough to keep it tender.
  6. Shape Dough and Cut Scones: Lightly dust a clean work surface with gluten free flour. Divide the dough ball in half. Form each half into a disk approximately 5 1/2 inches wide. Cut each disk vertically in half, then cut each half into three triangles to create 12 total scones.
  7. Prepare for Baking: Place six scones at a time on the prepared baking sheet. Whisk an egg in a small bowl to make an egg wash, then brush the tops of each scone lightly. Sprinkle with a bit of sugar for a sweet, crackly finish.
  8. Bake: Bake the scones in the preheated oven for about 18 minutes until they are slightly browned on top and have a crackly texture.

Notes

  • Keep the butter frozen before grating for maximum flakiness in the scones.
  • Do not overmix the dough; overworking can make the scones tough.
  • The egg wash not only gives a beautiful golden color but also helps the sugar stick for a delightful crunch.
  • Make sure to cool the wet ingredients before mixing to keep the butter from melting prematurely.
  • Use a sharp knife to cut the scones to ensure clean, even edges.

Find it online: https://bitezly.com/gluten-free-cinnamon-chip-scones-recipe/