We love this gluten-free scone recipe by our friend, San Francisco food stylist and allergen-friendly recipe developer Jeffrey Larsen. With a vegan variation that creates equally delicious results, everyone can enjoy wonderful scones!
Gluten-Free Berry Scones Recipe with a Vegan Variation
- 1-1/4 cup (150 grams) sorghum flour, plus more for dusting
- 1/3 cup (34 grams) tapioca starch
- 2/3 cup (96 grams) potato starch (not potato flour)
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon xanthan gum
- 1/2 teaspoon kosher salt
- 1 tablespoon orange zest or the zest of 1 lemon
- 8 tablespoons (1 stick) cold, unsalted butter, cut into small pieces
- 3/4 cup frozen blueberries or raspberries or 1⁄2 cup currants or raisins
- 2 eggs used separately
- 1/2 cup (125 grams) sour cream
- 1 teaspoon pure vanilla extract
- Coarse sugar for sprinkling (optional)
Position the oven rack in the center of the oven. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
In a medium mixing bowl, mix together the sorghum flour, tapioca starch, potato starch, brown sugar, baking powder, baking soda, xanthan gum, salt, and citrus zest. With a pastry cutter or fork, cut butter into flour mixture until the mixture is crumbly and resembles a coarse meal, then add the berries.
In a small bowl, beat 1 egg until very light and foamy. Add the sour cream and vanilla, then add the mixture to the dry ingredients and mix with a big spoon until all the ingredients come together. The dough will be soft and somewhat sticky, but should not be wet.
Transfer the dough to a countertop dusted with 1 tablespoon of sorghum flour. Dust the top of the dough with a little sorghum flour, push the dough together until all dry ingredients are incorporated, then shape it into a large round 3⁄4-inch thick and 7–8 inches in diameter. Don’t play with the dough too much; the warmth of your hands will melt the butter. With a very sharp knife, cut the dough into 8 even triangles.
Place the triangles 1 inch apart on the prepared baking sheet. In a small bowl, beat 1 egg, beat in 1 tablespoon of water, then brush scones with the egg wash. Sprinkle each scone with the coarse sugar and bake for 20 minutes, or until slightly golden brown and cooked through.
Photo Maren Caruso