Here’s a delicious Gluten-Free Fruit Scones recipe — buttery, tender, and perfect with jam or cream. ☕
Gluten-Free Fruit Scones
Ingredients (makes 8 scones)
2 cups (250g) gluten-free all-purpose flour blend (with xanthan gum)
¼ cup (50g) granulated sugar
1 tbsp baking powder
¼ tsp salt
½ tsp ground cinnamon (optional)
5 tbsp (70g) cold unsalted butter, cubed
½ cup (80g) mixed dried fruit (e.g., raisins, currants, chopped apricots, cranberries)
¾ cup (180ml) milk (or dairy-free alternative)
1 tsp vanilla extract
1 large egg (plus 1 extra egg for brushing tops)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix dry ingredients:
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and cinnamon.
Cut in butter:
Add the cold butter cubes. Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture looks like coarse crumbs.
Add fruit:
Stir in the mixed dried fruit.
Combine wet ingredients:
In a separate bowl, whisk together the milk, egg, and vanilla extract.
Make the dough:
Pour the wet ingredients into the dry mixture. Gently mix until just combined — the dough should be soft but not sticky. (Add a spoon of flour if too wet, or milk if too dry.)
Shape:
Turn the dough onto a lightly floured surface and pat into a 1-inch (2.5 cm) thick circle. Cut into 8 wedges or use a round cutter for traditional scones.
Egg wash:
Place scones on the prepared tray. Brush tops with beaten egg for a golden finish.
Bake:
Bake for 15–18 minutes, or until golden brown and risen.
Cool slightly on a wire rack before serving warm with butter, jam, or clotted cream.
Optional Add-ins
Fresh blueberries, raspberries, or chopped apple (fold in gently)
Lemon or orange zest for extra flavor
