Tender, buttery gluten-free scones made with almond, oat, and sweet rice flours that are undetectably gluten-free. A community-favorite recipe with loads of 5-star ratings. These scones take about 20 minutes of active time to make; for best results, chill the dough for 30 minutes before baking.
Mix in juicy blueberries, try the lemon-ginger and orange-currant variations, or play around with your favorite flavors and mix-ins. Serve them up with homemade crème fraîche or easy lemon curd. Browse all of my gluten-free breakfast recipes here. Thanks to Vermont Creamery for sponsoring this post! All opinions are my own.
Scones were one of the first “fancy” pastries I learned how to bake as a food-obsessed tween. My scone addiction followed me through college and into my twenties when I'd wake at the crack of dawn and bake batches to sell at my local coffee shop where I worked as a barista.
I found the methodical process of rubbing cold butter into flour soothing. I loved the feel of the cool, clay-like dough as I shaped it into rounds. And that moment of seeing the baked scones in their gently sloped, conical shapes post-baking was like magic.
I never grew tired of playing with different scone flavor combinations – the wilder the better – some of which I've shared on TBG in the past such as maple apple bacon, chocolate bergamot, brown sugar banana, and these reader-favorite buckwheat flour scones studded with jammy blueberries. Find all my favorite biscuit and scone recipes here!
I'm thrilled to share this moist gluten-free scone recipe made with heavy cream and almond flour today. You're going to love it!
Gluten-Free Almond Flour Scones
I shared a few gluten-free scone recipes in my gluten-free cookbook made with sweet rice, millet, and oat flours: blackberry, banana teff, amaranth cinnamon peach, and chestnut fig. I wanted to have plenty of nut-free recipes in my book for those with allergies.
But I was curious as to how almond flour would play in that same formula since I love almond flour recipes so much. Would the extra protein add structure? Would the extra fat add richness? Would the mild flavor enhance the buttery taste and tender texture?
The answer to all these questions turned out to be a resounding yes! With a few tweaks to the method and ingredients, I had an almond flour scone recipe that rivaled its wheaty counterparts. These gluten-free almond flour scones are so light, tender, buttery, and classic-tasting, I keep forgetting that they're gluten-free! See this post for more tips for baking with gluten-free flours.
When you take your first bite of one of these GF scones fresh from the oven crispy, golden edges give way to plushy, warm middles fragrant with buttery steam. Top with a pat of butter and savor the delicate sweetness mingling with creamy melted buttery bliss. Don't forget to wash it all down with a spot of tea!
Here's what one reader had to say about the recipe:
Fantastic Recipe
“The scones were fantastic! Loved by the Celiac and non-Celiacs in my family. Turned out just like your picture. Love being able to prepare them before I go to bed and then bake them up in the morning! Now I'm going to try the other variations, including Lonio's "stollen scones!" Thanks again for the great recipe! <3”
—Carol
Ingredients and Substitution Suggestions
This gluten-free scone recipe comes together with just a handful of pantry-friendly ingredients.
- Great scones start with great butter! I used Vermont Creamery cultured butter here, which tastes fresh and clean with notes of lactic tang from the culturing process. Top warm scones with extra butter, or try my extra-buttery scone variation in the recipe notes!
- Sugar adds subtle sweetness. For refined sugar-free, sub maple sugar, coconut sugar, or another granulated sweetener of your choice.
- Egg adds additional structure. Wheat scone recipes typically don't contain egg, but here it enhances the texture and makes up for the lack of gluten. For egg-free, make a flax egg (see recipe notes, below!)
- Cream brings the dough together and adds richness. Chilled full-fat coconut milk will work for a dairy-free option.
- Baking powder lightens the dough.
- Salt and vanilla sharpen the flavors.
- Use any mix-ins you like! I've shared a few favorites here including gluten-free blueberry scones, lemon ginger, and orange currant.
Flours for Gluten-Free Scones
A trio of flours, plus some tapioca starch, creates a dreamy texture that tastes and feels shockingly like wheat-based scones. But I've given loads of substitution suggestions, so feel free to experiment with what you have on hand. You can also use a good GF all-purpose blend in place of any or all of the flours listed here. I'd recommend Bob's Red Mill 1 to 1 GF all-purpose flour.
- Blanched almond flour provides protein, structure, and richness. Sub almond meal or another nut or seed meal. For nut-free, sub tiger nut flour, or millet flour.
- GF oat flour makes the dough floofy, tender, and wheat-like. Sub sorghum, chestnut, teff, or buckwheat flour.
- Sweet rice flour helps stick the dough together. Sub cassava flour or GF AP flour.
- Tapioca starch makes these scones light and pillowy. Sub arrowroot starch.
Gluten-Free Blueberry Scones, Plus other Flavors and Mix-Ins
Scones take well to a variety of flavors and mix-ins – sweet or savory – so feel free to go wild! I've shared three of my favorite classic scone flavors here:
- gluten-free blueberry scones
- lemon ginger scones
- orange currant scones
I also asked for favorite scone flavors on social media, and here are a few sweet and savory reader suggestions that I'm eager to try next:
- matcha scones
- feta spinach olive
- apricot pistachio cardamom
- cranberry orange
- chocolate ginger cardamom
- maple oat
- cherry corn
- earl grey tea and mango
- lemon blueberry almond
- Stollen scones with candied citrus, boozy dried fruit, and spices (cinnamon, cardamom and nutmeg)
Method: How to Make Gluten-Free Scones
This recipe for breakfast scones is easy to make, and a few techniques really make them shine! They take about 20 minutes of active time to whip up, and the recipe makes 8 scones.
Tips for Baking Gluten-Free Scones
- Keep your ingredients and dough cool. Scone dough is similar to pie dough in that small pebbles of butter not fully incorporated into the dough add flake to the finished product. Make sure your butter is cold to start with, work quickly, and chill the dough as directed.
- Chilling the dough also helps the gluten-free flours absorb moisture, resulting in a smoother consistency in the final scones.
- Scones’ bottoms tend to darken rapidly when baking, so always stack two baking sheets on top of each other, line with parchment paper, and bake in the upper third of the oven.
- Do ahead: The dough can be made, shaped and refrigerated airtight overnight. Cut, unbaked scones can be frozen for longer storage and baked to order from frozen at 375ºF for about 20 minutes.
What temperature should you bake scones at?
Scones should be baked in a hot oven that's been preheated to 425ºF. This ensures golden, craggy tops and tender, moist middles.
How long does it take to bake scones?
Scones only take around 20-25 minutes to bake. But start checking them at 15 minutes to make sure they aren't browning too much and to rotate the pan for even cooking.
How do you know if scones are cooked in the middle?
Tap the bottom of a scone; if it sounds hollow, it's done! Or you can break a scone open; it should be moist in the middle, but not doughy or wet. Scones will continue cooking from residual heat.
Troubleshooting
Here a couple of common scone issues and how to resolve them:
- The scones spread too much: this could be caused by having added too much liquid to the recipe, not enough flour, or the oven temperature being too low.
- Try decreasing the liquid by 1-2 tablespoons and add more as needed to form a dough that just holds together.
- Or try increasing the oven temperature by 25-50ºF. Best to use an oven thermometer to ensure accuracy.
- The scones are dry: either they were over-baked or not enough liquid was added.
- Try increasing the liquid by 1-2 tablespoons
- Or shorten the baking time by 3-5 minutes.
- The scones didn't rise: this is likely due to old baking powder that has lost its ability to rise pastries.
- Buy a new container of baking powder and try again!
- The scones are crumbly: either the dough wasn't kneaded enough or not enough liquid was added.
- Knead the dough longer to bring it together; this increases the stickiness of the ingredients.
- Or try adding 1-2 tablespoons more liquid to the dough.
- The scones are too dark:
- Decrease the oven temperature by 25ºF or bake the scones on a lower rack.
- The scones are too light:
- Increase the oven temperature by 25ºF or bake the scones on a higher rack. Be sure to brush the unbaked scones with cream and sprinkle with sugar to promote browning.
Gluten-Free Scones for Everyone
A few allergy- and special diet-friendly variations to try if need be.
Low-Fodmap Scones
One serving of these scones is naturally low in FODMAPs (fermentable carbohydrates that can bother people with SIBO, IMO, and IBS). To lower the FODMAP count further, use low-lactose cream or coconut milk in place of the heavy cream, and use millet or tiger nut flour in place of the almond flour.
Refined Sugar-Free Scones
Use maple sugar, coconut sugar, or another favorite granulated sweetener in place of the granulated sugar. Best to sub by weight.
Gluten-Free Nut-Free Scones
In place of almond flour, use tiger nut flour or millet flour.
Gluten-Free Dairy-Free Scones
Use a good vegan butter such as Miyoko's in place of the butter and use chilled full-fat coconut milk in place of the cream.
Gluten-Free Egg-Free Scones
Use a flax egg (1 tablespoon ground flax + 3 tablespoons hot water, left to thicken and cool 20 minutes) in place of the egg.
Vegan Gluten-Free Scones
Combine the dairy-free and egg-free variations above!
Paleo Scones
Omit the rice and oat flours, using 1 cup each almond flour and cassava flour. Use coconut milk instead of cream and maple sugar or coconut sugar instead of granulated sugar.
Gluten-Free Strawberry Shortcake
Cut the dough into round biscuits and top with lightly sweetened fruit and whip for almond flour strawberry shortcake.
Teatime or Breakfast Cheeseboard with Scones
Scones are delightful for breakfast, brunch, or tea in the afternoon! Make it a party by serving them on a board along with your favorite accompaniments. Here are some of mine:
- butter & crème fraîche
- homemade lemon curd
- fresh and aged chèvre (shown here from Vermont Creamery: blueberry thyme chèvre, strawberry spritz chèvre, Cremont, and Bijou)
- honey & jam (especially fond of this strawberry rhubarb chia jam)
- fresh seasonal fruit
However you serve these scones, I hope you love them as much I love sharing my recipe!
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free scone recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Tender Gluten-Free Scones with Almond Flour
Print Recipe Pin RecipeIngredients
Dry Ingredients
- ⅔ cup (110 g) sweet white rice flour*
- ⅔ cup (75 g) blanched almond flour**
- ⅔ cup (69 g) GF oat flour***
- 3 tablespoons (22 g) tapioca flour****
- ¼ cup (50 g) organic granulated sugar*****
- 2 ½ teaspoons (7 g) baking powder
- ½ teaspoon fine sea salt
Wet Ingredients
- 6 tablespoons (85 g) cold Vermont Creamery unsalted cultured butter, sliced ⅛-inch thick
- 6 tablespoons (90 ml) heavy cream, more as needed
- 1 large egg
- 1 teaspoon GF vanilla extract
- 1 ¼ cup (165 g) blueberries (fresh ones look prettier but frozen will work!)
For Serving (optional)
- Crème Fraîche, butter, honey, and/or jam
Instructions
Make the Scone Dough
- In a large bowl, combine the sweet rice, almond, oat, and tapioca flours with the ¼ cup sugar, baking powder, and salt. Whisk to combine.
- Add the butter slices (and citrus zest, if you're using any). Blend with a pastry cutter or your fingertips until the butter is broken down into the size of small peas.
- If you're using fresh or dried fruit, toss them in at this time. Pop the flour mixture in the fridge for 10 minutes or longer to cool the butter back down.
- Whisk together the 6 tablespoons cream, egg, and vanilla (if using) in a measuring pitcher. Chill until needed.
- Remove the flour mixture from the refrigerator. (If you're using frozen fruit, toss it in now.) Gradually add the cream mixture, working with a flexible silicone spatula until the dough holds together when you give it a squeeze. If the dough is too dry, add a few drops of cold cream directly to the floury bits.
Shape the Scones
- Gently but firmly press the dough together with your hands and shape it into a rough ball. Place on a piece of beeswax wrap or plastic wrap and form it into a disk that measures 6 inches across and about 1 ¼ inches high. Don't worry about overworking the dough since there isn't any gluten to toughen here!
- Wrap and chill the dough disk until firm, at least 30 minutes and up to overnight.
Bake the scones
- When ready to bake, position a rack in the uppermost spot of your oven and preheat to 425ºF. Stack a rimmed baking sheet atop a second rimmed baking sheet and line with parchment paper. This will all keep the scones' bottoms from over-browning.
- Remove the dough round from the refrigerator, unwrap and place on a cutting board dusted lightly with oat flour. Brush the top of the scone with a little cream and sprinkle lightly with sugar. Use a large, sharp chef’s knife to cut the scone into 8 wedges and place the wedges on the prepared baking sheet, spaced well apart.
- Bake the scones until golden on top and cooked through, 20–25 minutes, rotating the pan after 15 minutes to brown them evenly.
- Remove from the oven and transfer the scones to a wire rack. Let cool until warm, 10-20 minutes; they are still baking from residual heat. Serve warm or at room temperature.
Margaret says
Thank you so much for this wonderful post and I can’t wait to try making some of your scone suggestions. As I live in Australia, very grateful for the substitutes offered as my heart sank when I read oat flour was needed. (Not allowed for coeliac’s in Aus. 😡). Also thank you for the measurements in grams…you make it so easy to follow. Will let you know how I go…
Alanna Taylor-Tobin says
Hi Margaret,
That's so interesting about oat flour in Aus – I never knew that, though I do have a friend with celiac who can't tolerate even certified GF oats, so I get it! I believe it's a case of molecular mimicry, where the protein molecules in oats look similar to gluten?
Please let me know what you try as a sub – it's a pretty sturdy recipe thanks to the other flours, so most anything should work. Keep me posted!
Lonio says
I am a huge fan of your work and your recipes. I have been looking for a great scone recipe for a long while now. I have tried the one in your cookbook and am DELIGHTED to see you experimenting with almond flour in this one. I can't wait to try it, especially as scones are one of the things I have truly been missing while working through my IBS and CFS. I might be among the very few, but I honestly would choose the nicely baked and warm scone over the croissant, especially if I know it's one of your recipes.
I have some homemade candied citron I make every December still hanging about, so I think I might chuck that in with a bit of rum-soaked currents. A little stolen-inspired flavor combo I think will just be delightful this spring.
Alanna Taylor-Tobin says
Ok I LOVE the concept of stollen scones – I'm definitely going to try that! Please let me know how it goes. And thank you for the super sweet note – I'm so glad you're enjoying my book and TBG recipes!
I'm really sorry to hear that you're suffering with IBS and CFS and I hope you feel better really soon. Feel free to email me if you ever want to chat health stuff!
Lonio says
I have to admit that the stollen scones were knock your socks off. I make my own candied citron and, after soaking that and currants in some whiskey for about an hour, mixed it into the dry mix with ghee. I also added cinnamon, cardamon, and nutmeg to the dry. Warm out of the oven, they tasted exactly like a warm December memory. I hope you can try them yourself!
I also made up a batch of scones right after with lemon zest and blueberries that I froze to bake off every morning. I am so delighted to have scones that I can eat!
Thank you so much for the top notch recipe and I'll get in contact soon. I always love being able to chat health :)
Alanna Taylor-Tobin says
Well those stollen scones sound like an absolute dream! I'll have to try your version this winter. About how much of everything would you say you added? I used to make stollen at a local bakery and we would add some almond paste – I bet that would be amazing here too!
I'm envious that you have freshly baked scones every morning – life goals! ;)
Lonio says
I'll be completely honest when I say that my measuring habits when it comes to spices are very *hand wavy* but I'd say about a tsp of cardamon and nutmeg each and a 1/2 tbsp of cinnamon (which I almost always go a bit heavy on). I make my own almond paste every winter from blanched super fine almond flour and our local honey, and it's always delicious! I considered putting some into these scones but decided to just go with the dried fruits to start. For those it's about a half cup of each to 3 tbsp of whiskey (or a generous splash). I ended up using the buckwheat flour you recommended for your substitution and coconut milk, since I can't have most animal dairy.
I think if I were to make these with the almond paste, I might roll two disks of the dough and have a thin later of almond paste laid between them before cutting into portions, then seal the edges before baking. Then you really get the nuance of the stollen and an even distribution of 'marzipan.' What do you think?
The lemon blueberry scone this morning was exactly what I needed. Thank you for making my morning treat possible!
Alanna Taylor-Tobin says
That all sounds amazing, especially the homemade marzipan. That's brilliant! I bet the buckwheat tasted lovely with those wintry spices and citrus too. Yum! What time should I come over for tea?? ;)
ninotchka says
I'm super excited to make these--I will do some combination of GF/paleo to cut down on grains. I would also _love_ a British style scone recipe sometime.
Alanna Taylor-Tobin says
Please let me know what you try! Love the idea of GF British-style scones too. Is there a recipe that you like for those, even one with wheat?
Judging by this recipe, here's what I would try for GF British-Style Scones:
Decrease the sugar to 2 tablespoons and the butter to 3 tablespoons, working in the butter until the mixture resembles breadcrumbs. Use 1/2 cup cold milk in place of the cream (you may need to add more or less to get the right consistency). Knead a few times to gather the dough into a ball. Pat out into a 1-inch high round and cut into rounds with biscuit cutters. Gather up the scraps and repeat. Brush the tops with cream or beaten egg and bake at 425ºF until done.
ninotchka says
You are the best, Alanna! I made the scones with a combination of cassava, almond, oat, and tapioca flours and they were *delicious*! I didn't add enough liquid and underworked the dough, so it came out of the fridge crumbly and I lost about a third to the waste bin, but I know how to remedy this next time. I don't have a favorite non-GF English scone recipe because I've been on anti-allergy diets for so long (the UK-based GF recipes I've seen all seem to use self-rising flour, fwiw). The texture is really so different from American scones and not something I've ever gotten remotely close to (my attempts at grain-free US-style biscuits have all been pretty sad).
Alanna Taylor-Tobin says
Ugh I'm sorry that happened with the scone crumbles! I got the same feedback from a friend, so I'll update the instructions to be more clear about handling the dough. Thanks for the feedback!
Hm I may not be familiar enough with what the texture of British scones should be, but I'm curious if this flour combination could work. Let me know if you experiment and I'll do the same!
ninotchka says
Sounds good, Alanna. I will try your suggested flour combination and butter to milk ratio. I found this recipe, which says the butter should go in softened--the baker also uses a food processor, which I don't have, but I'm hoping I can approximate the texture with my pastry cutter:
https://www.fifteenspatulas.com/english-style-scones/
My second attempt at the North American-style scones are currently in the oven--I used frozen blueberries, so they look messy, but I didn't want to pay $8/lb. for conventional.
Alanna Taylor-Tobin says
I'll be interested to hear how it goes! How did you like the scones?
Carol says
I'm making these right now! In the printable instructions, you left out when to add the blueberries (or the other versions add-ins), but luckily, the pictures showed when to add the blueberries! Thought you'd want to fix that. Thanks for the recipe! We're going to have them for breakfast tomorrow. :)
Alanna Taylor-Tobin says
Thank you for catching that and letting me know! I updated the instructions to include all mix-in directions.
How did you like the scones?!
Carol says
The scones were fantastic! Loved by the Celiac and non-Celiacs in my family. Turned out just like your picture. Love being able to prepare them before I go to bed and then bake them up in the morning! Now I'm going to try the other variations, including Lonio's "stollen scones!" Thanks again for the great recipe! <3
Alanna Taylor-Tobin says
I'm so glad they were a hit! I want to try those stollen scones too - don't they sound amazing?!
Debbie Feely says
Your photo of your scone board is gorgeous! I made a mini version for lunch. I wish that photo was pinnable.
The scones are so good. My little granddaughter ate three! They will appear again for Mother’s Day brunch. I liked these better than the cream scones in your book. I did use flax egg in these. My usual recipe uses buttermilk instead of cream, no egg and no tapioca. They are more cakey and I prefer these. I’m glad you keep creating!
Alanna Taylor-Tobin says
I'm so glad these were a hit with the family and that the flax egg worked well - yay!
Sorry about the photo! I can only select one to have as the main pin. But just FYI there's a button you can add to your toolbar that will allow you to be able to pin most images by hovering over them. A little "P" will appear in the righthand corner which you can click on once you've installed the toolbar extension. Here's a link for installing it in Chrome if you use that browser: https://chrome.google.com/webstore/detail/pinterest-save-button/
Alene says
Hi Alanna! Happy Mother's Day. And if you're not a mother, you certainly are to all of us gluten free types. And I certainly appreciate it. I traded the rice flour for cassava flour, of course. My husband felt the scones were too crumbly. Although they looked beautiful, just like yours, and they tasted fine, I also found them a little crumbly. That happened with something else I made, possibly a honey cake. I think it might be the cassava flour. More tapioca and oat instead? They are so beautiful, and I really wanted him to enjoy them.
Alanna Taylor-Tobin says
Aw thanks Alene! Yes I would try using a tablespoon or two more tapioca and that much less cassava flour (or use more oat/almond flour instead of cassava). You may also need to add more cream; the scones can be crumbly if there isn't enough liquid. Let me know what you try!
Rachel says
Great base recipe! Super easy to follow and I love when a recipe uses weight measures. I baked these up for a bridal shower brunch and made 4 variations that all worked out perfectly. Lavender Earl Grey, Rosemary Orange, Maple Bacon, and Hawaiian (dried pineapple, coconut, macadamia, & white chocolate chips). For the maple bacon, I used an egg yolk and subbed maple syrup for the egg white by weight with no problems. My husband is the toughest gluten free critic so he was my taste tester. He thought they were great.
Alanna Taylor-Tobin says
I'm so glad they were a hit! Those variations all sound incredible!
Lindsay says
What should the consistency of the dough be before putting it in the fridge?
I'm making these right now, and the batter seems VERY wet... like thick muffin batter. I definitely can't form it into a ball. Not sure if I just need to try putting it in the fridge for a while to firm it up, or if it needs more flour? I did use strawberries instead of blueberries, maybe they're too watery? Any advice??
Alanna Taylor-Tobin says
Hi Lindsay,
Ooof I'm sorry this recipe is giving you trouble! Sometimes the batter just needs to firm up in the fridge if the butter got soft during the mixing process or if it's a warm day. Just curious for my own knowledge - did you make the recipe as written or did you try any of the variations I suggested? Did you use weights or volume to measure ingredients?
It's possible that the strawberries added more moisture than bluebs especially if they're quite ripe and juicy (also yum!) but I wouldn't think they'd make *that* big of a difference. But softer butter can definitely make the batter more soft at first, and chilling should fix the problem.
Please let me know how they turned out and if I can help troubleshoot some more!
Gigi says
I cannot articulate how incredibly delicious these are! I am in experimental mode, playing with alternative ingredients in the kitchen lately, so used coconut cream and allulose. They were so, so soft, wet, cakey, and scrumptious I couldn’t stop treating myself to them! They reminded me of the famous ‘Jordan Marsh’ blueberry muffin in the sense that they were so super-moist. I’m wondering if this recipe could produce a domed copycat…? Either way, I’ll be trying different mix ins today again! These are scrumptious and beautiful!!
Alanna Taylor-Tobin says
Ok I LOVE the idea of converting this recipe to a domed blueberry muffin! Please let me know if you experiment with that and I'll do the same! That's great that these work with allulose and coconut cream. Thanks for experimenting and for the sweet note!
sandy says
I LOVE making scones. But now I need to make them gluten free. When making conventional scones with wheat flour, I grate my frozen butter as it always works out much better. Would this work with your gluten free flours? Or should I follow your directions to slice the butter as directed? I have made your tart shell recipe with rave reviews from EVERYONE! Looking forward to making the scones just as soon as I figure out how to slice or grate the butter. Thank you for your beautiful pictures and wonderful recipes :)
Alanna Taylor-Tobin says
Hi Sandy, Great question! Yes, you can absolutely grate frozen butter! I just hate washing greasy butter off of my grater so I prefer this method, but they should give the same result. Please let me know how it goes!
Gigi says
Local blueberries have been flirting with me at the co-op and word has it they are so sweet and delicious- blueberry everything! Do you happen to have a blueberry muffin recipe I could reference as well? Refined sugar, gluten, and dairy free…?
Alanna Taylor-Tobin says
Yessss fresh blueberries have been amazing here too! I have a blueberry muffin recipe in my cookbook made with corn flour. You can easily make it refined sugar-free by subbing coconut sugar or maple sugar by weight, and in place of the buttermilk, use plant yogurt thinned with plant milk. Please let me know if you try it!
Vivian says
Hi Alanna, I tried this recipe and found your instructions so easy to follow. My issue was that I could taste the baking powder and the scones really raised during baking. Do you know what I might have done wrong? Thanks so much!
Alanna Taylor-Tobin says
Hi Vivian,
Thanks so much for trying my recipe and for the note! That's interesting about the baking powder. It's not unusual for a recipe of this size to have up to 1 tablespoon of baking powder; I actually decreased it a little to make the scones richer and more dense. I also dislike when I can taste the leavening in a recipe – ick! As long as you measured accurately, I can't think of a reason why that would be the case, but maybe your baking powder was especially fresh and lively?
If you liked the recipe enough to make it again, I would just decrease the amount of baking powder to 1 1/2 or 2 teaspoons. It doesn't sound like it will make the scones too flat since they rose so well this time. Let me know if you give it another go!
Vivian says
Thank you! I truly appreciate your fast feedback. I will give it another try later this week and I'll let you know how they turn out.
Best,
Vivian
Alanna Taylor-Tobin says
Perfect – keep me posted!
So J says
A pint of whipping cream makes about 6 batches of scones...
I made these several different ways, and I'm just highlighting a few. All substitutions by weight unless otherwise noted
1. Chestnut flour instead of oat flour (no fruit added)
2. Buckwheat flour instead of oat flour, hazelnut flour instead of almond flour, 2 T of coconut sugar (no fruit added)
3. Cassava for mochiko, pumpkin seed flour for almond flour, no sugar, chunks of cream cheese and dried chives (or dried dill) or chunks of cheddar and pickled jalapenos. I also had to add more whipping cream for the scones to hold together. These were a little more delicate. (no fruit)
Your recipes always inspire and I love that you encourage us to tinker and give us recommendations. THANK YOU!
Alanna Taylor-Tobin says
Ok you just blew my freaking mind with that pickled jalapeno and cheddar scone idea! I'm definitely going to make that someday, YUM! All these variations sound divine. It seriously warms my heart that you've created so many awesome variations on these scones. Love to meet a fellow kitchen tinkerer!
Emilye says
Hi Alanna,
So happy you offer tips on how to make these dairy and egg free. Vegan butter isn’t available where I live. I’m wondering if I could use oil (eg. Avocado oil) instead?
Alanna Taylor-Tobin says
Hi Emilye,
Great question! I think you'd have better luck using chilled coconut oil, and you may need to use a tablespoon less oil and more milk (or coconut milk) since butter is about 80% fat whereas coconut oil is closer to 100% fat. They *might* end up more crumbly, especially if you sub out the egg, so you may want to do some experimenting (maybe adding more tapioca and less of another flour). Please let me know if you try!
Emilye says
Thanks for the tips Alanna! Will definitely report back when I try a vegan oil-based version of these :) thanks a lot for getting back to me, I really appreciate it!
Alanna Taylor-Tobin says
You bet – keep me posted!
Emilye says
I just made them and they are diviiiine 🤩 following your tips, I used coconut oil (liquid form) instead of butter and coconut yogurt for the heavy cream. I stuck to the flours listed to avoid too many changes in one go. (I used liquid coconut oil because I have made scones once using frozen coconut oil, and the pockets of coconut oil never melted in the oven..)
My dough was refrigerated overnight so it did take longer to bake. The texture is fantastic! Flaky on the outside with a soft, moist crumb inside. Sweetness is just right. I am so happy with how these turned out, as I have been looking for ways to use up my sweet rice flour. Thank you so much Alanna for this amazing recipe! I wish you would come out with a book specifically on vegan gluten free baking 😍
Alanna Taylor-Tobin says
Amazing, I'm so glad it worked out! Did you use the full amount of coconut oil? How did you incorporate it into the dough? That's fascinating about the frozen coconut oil – good to know. Thanks very much for sharing your variation, this will be helpful for other readers I'm sure!
Emilye says
I followed your suggestion and used less coconut oil, around 5 tbsp (which came to 56g when j weighed it). To incorporate it, I simply drizzled the oil over the flour and rubbed it in with my fingers. Then added the coconut yogurt and mixed everything together.
I did notice that my scones didn’t rise much in the oven, not sure why — could it be because i refrigerated the dough overnight?
Alanna Taylor-Tobin says
Nice, I'm so glad it worked! That makes sense that they didn't rise as much. The water in the cold butter releases steam in the oven, raising the layer of dough above it, causing the scones to rise. The egg also contributes to the rise more so than a flax egg due to its protein structure. So I think it has more to do with the ingredient subs than the overnight chill. You could try increasing the baking powder a touch if you like!
Emilye says
Ahh that makes sense re: my scones not rising as much as regular butter/egg scones. Thank you for clarifying :)
(I tried to reply to your last comment but couldn’t find the reply button, for some reason.. so am writing a new comment in response).
Thanks again for all your tips, super helpful :)
Alanna Taylor-Tobin says
You bet, anytime! Thanks for being game to experiment, I know it will be helpful for other readers too.
And ah yes, Wordpress only makes room for a certain number of replies per thread, so you're all good!
Crystal says
Do you have any suggestions for a pumpkin variation on these Scones? Could I sub pumpkin Puree for some of the egg or cream?
Alanna Taylor-Tobin says
We must have a psychic connection because I was just wondering this myself last night! Yes I would try subbing in maybe 1/4 cup pumpkin puree for 3 tablespoons of the cream and adding some golden pumpkin pie spice. These would be so good topped with maple glaze! Please let me know if you try it!
Ana Guerrero says
Oh yes - a very high five star rating on these :)
Alanna Taylor-Tobin says
Yay!!
Ana Guerrero says
These are delicious! It's November, so the good blueberries are long gone, so I used some dried unsulfured apricots I had in the fridge. I didn't have any oat flour (or teff, chestnut or buckwheat), so I used sourghum which I think you've suggested on another bake and it worked great! Will definitely make these again.
Alanna Taylor-Tobin says
Oh I'm so glad you like them and that the apricots and sorghum flour worked well. I bet those taste so nice together! Feel free to leave a star rating as well if you're so inspired!
Rose says
Hey Alanna i like to cut the scones to look like the original scone"rou d", so i quess i can use a round glass?
Alanna Taylor-Tobin says
Yes that will work! You can press the dough scraps together and cut out more rounds that way. Alternatively you can shape balls of dough into rounds, though they won't have the pretty cut edges that way. Please let me know how it works out!
Kylie says
Hi Alanna! I’m going to make the dairy free version of these and was wondering if you think full fat oat milk would work in place of the full fat coconut milk? I’m having a hard time finding the coconut milk at the grocery store. Thanks!
Alanna Taylor-Tobin says
Hi Kylie! Sorry you're having trouble finding that ingredient. Usually coconut milk can be found with other Asian-type foods. It has a much higher fat content and more thickness than full-fat oat milk. The oat milk should work in a pinch, but you'll need to use less of it and the scones won't be as rich. However, you could increase the butter by 2 tablespoons to try to compensate for the richness. Alternatively you could try using a non-dairy creamer. Please let me know what you try!
Shannon says
These are sooooo good I'm taking a batch to a wreath making party this afternoon! I'd like to try a savory version too, something like your bacon cheddar beer scones, but gluten free. How would you recommend adjusting the dough ingredients? Thank you for your wonderful recipes, your cookbook, and making gluten-free fun!
Alanna Taylor-Tobin says
I'm so glad you love these scones – thanks for saying such nice things! <3
Ok I totally want to make those savory scones now too. Here's the original bacon cheddar scone recipe for reference. The original recipe uses 2 3/4 cups flour and the GF recipe uses 2 cups + 3 tablespoons flour. So you could decrease the flavoring ingredients a bit if you like (or use the full amounts and have them be extra flavorful!).
And then for the scone base, I would omit the sugar and add an extra egg. The dough will be more wet to do the drop biscuit method as in the original recipe. If you want to use some beer in place of the cream, I would try maybe 1/4 cup cream and 2 tablespoons GF beer, adding more beer if needed to get the dough to the right consistency. It might take a bit of experimentation to get the right amount of spread. Please come back and let me know if you try it!
Shannon says
Okay, so I tried a version where I used this recipe, minus the sugar and with 5 T of butter instead of 6, about 5 oz grated sharp cheddar and about 1/3 cup mixed chopped green onions, fresh dill, and fresh rosemary (added after the butter and then chilled) 4-5 T cream, and about 1.5 T dry sherry (no beer in the house), into a disc, cut into wedges, topped with cream and more cheese and they baked up beautifully and made a really nice savory side with a roasted pork tenderloin 😁
Alanna Taylor-Tobin says
Oh wow, that sounds so freaking amazing! Thank you so much for sharing - I can't wait to try your version soon!
Elizabeth says
This bacon cheddar version sounds lovely! I made a mash up of your gf recipe with your bacon apple scones and it worked well. I did the dough from this recipe, but used half bacon fat/butter (like in your gluten one). I did not do the maple syrup, as I was worried it would be too much liquid for a gf dough, but instead used maple sugar. Next time I'll use regular sugar since I didn't really taste the maple anyway (I didn't do the glaze either).
Alanna Taylor-Tobin says
That all sounds *so* good! I'm glad it worked out well.
Monika says
I have celiac and also can’t tolerate tapioca or oats. I have your cookbook and was super excited to find your website with suggested substitutions for oat flour and tapioca. I’m looking forward to trying out more recipes.
Alanna Taylor-Tobin says
Hi Monika, ugh I'm sorry you're suffering with food sensitivities - those are no fun! I hope the subs are helpful. Please reach out if you want any other substitution suggestions for recipes in Alternative Baker or TBG. Can't wait to hear what you try!
Amy Richards says
These turned out great. Wish I could add pictures. Made them with fresh strawberries, buckwheat instead of oat, vegan butter and cream, and flax egg. In other words they were egg, gluten, and dairy free. I also added a bit of almond extract and used coconut sugar. They won't come out with quite the density of a normal scone but do capture the taste and external texture well. I recommend letting them fully sit after to cool for 30 minutes as they keep baking once you pull them out and won't solidify until they rest (i.e., if you poke them right when you pull them, they may be deceivingly gooey but they WILL set. Don't put them back in or the outside will burn. The double baking sheet hack is one I'll take with me for future use! For context I am the South of the U.S. so we have a lot of humidity, I did not add any extra cream above the 6 TBSP.
Alanna Taylor-Tobin says
Those flavors sound so good together - buckwheat, strawberries, and coconut sugar. Yum! Thanks so much for trying the recipe and adapting it to be your own. I love when people experiment with these formulas. Appreciate your sharing!
Jean Eikenes says
I made the Gluten Free Almond scones this evening, replacing the white rice flour with corn starch which made them more cookie like. The texture was too light for a scone. I also used palm sugar instead of regular sugar and do not think that would have changed the texture. I will enjoy your advice as I do love scones. Oh yes, I added lemon zest and dried cranberries.
Alanna Taylor-Tobin says
Hi Jean,
I can imagine that corn starch wouldn't produce the same results as sweet rice flour. The sweet rice flour is important for the texture of the scones. But if you can't find any, you can sub a gluten-free all-purpose blend such as Bob's Red Mill 1 to 1, which is made with sweet rice flour.
Palm sugar should work, but it's best to sub it by weight. Also yum - lemon zest and dried cranberries sound like a great combination!
Please let me know if you try them with the suggested flours!
Traci | Vanilla And Bean says
Hi Alanna! One of my favorite pastries of all time - scones, and one of the first pastries I learned how to make too! Now, I'm not GF, but the combination of oat flour and almond flour are a dream team in my book and because the combo is whole grain, and nutty, even better... tender, flavorful and earthy. These scones are perfection! Rob and I love your music choice on the video... so soothing and beautiful. Whose the artist?
Alanna Taylor-Tobin says
Hi Traci!
Awww thank you for checking out the video and post and for the sweet words. How I wish we could have a scones and tea party together!
I love this piece of music too. Makes me feel like I'm back in ballet class, hehe! My super talented videographer Nadia Cheema picked it out. Here's the link to it on Epidemic Sound.
Big hugs!
A
Sandy says
Recipe was awesome! I didn't have blueberries so I used raisins and orange zest. Will make again.
Alanna Taylor-Tobin says
Yay! So glad you liked them!
Summer says
I made the Paleo version you provided and these are the best Paleo scones I've eaten. They're just like I remember! Thank you so much for providing such amazing recipes and options for those of us that can't eat grains. :-)
Alanna Taylor-Tobin says
I'm so happy to hear that the paleo version of the scones worked! I hadn't tested that variation myself but I hoped it would work based on other recipes I've made with that combination and ratio of flours. Thanks for testing it out and for the great feedback!
Summer says
I also made the shortcakes and they worked great too! 😉
Alanna Taylor-Tobin says
Aw amazing – so glad you loved them!
Heather Hamilton says
These were delicious! I subbed sorghum for the oat flour just to try as we really love sorghum. The texture and taste on these is amazing. So tender, good structure and the perfect amount of sweetness. We used them as the base for strawberry shortcake. Also I was impatient so I popped them into the freezer for 10 minutes instead of the fridge time and it worked fine. Thanks for another fabulous recipe!
Rich says
Another victory for the Bojon Gourmet!
Had to sub sorghum for the oat flour (wife can't do oats). Tender with a bit of crisp on top, buttery and super tasty. Leftovers freeze well.
Easy recipe, give it a try!
Alanna Taylor-Tobin says
Woohoo! I'm so glad the scones were a hit and that they worked well with the sorghum flour. Thanks so much for the note!
Aisha says
My scones spread like considerably. Does this have anything to do with altitude? Any tips (I chilled the scones for about 6 hours before baking)?
Alanna Taylor-Tobin says
Hi Aisha,
I'm sorry to hear about the spreading and thank you for the feedback! I'm happy to help troubleshoot.
I did a little research on high altitude scone baking and the only thing I found is that sometimes the flour is drier at higher altitudes and tends to absorb more liquid. But if the scones spread too much, it would indicate the opposite - that maybe they need a little less liquid or a little more flour. So sounds like altitude may not be the issue!
I would try decreasing the liquid by 1-2 tablespoons to start, and follow the instructions to add only as much liquid as needed to get a dough that just holds together. Also make sure your oven is hot enough when you put the scones in. If it's too cool, that can cause the scones to spread too much.
Let me know if this helps or if I can help troubleshoot some more. You inspired me to add a "troubleshooting" section to the post, so thank you for writing!
-Alanna
Linda Faircloth says
First time ever making scones, and the recipe seemed a little bit overwhelming at first, but I was determined. Oh my! Am I glad that I perservered :) It was easy to make, and so tasty! It was worth every minute - waiting for it the batter to chill and to cook thoroughly. I cooked them about 5 more minutes than suggested, but lightly covered. They came out perfect! Thank you for the recipe and the alternative suggestions for flour. I opted for the Casava flour rather than Rice...so yummy!
Alanna Taylor-Tobin says
Hi Linda,
Aw I'm so glad the recipe was easy to follow and that scones worked well with the cassava flour. Thanks so much for the note!!
-A
RPM says
I made these as written, only I used Miyoko's Plant Butter and Country Crock Plant Cream, and they came out beautifully! So tender and tasty!
I'm thinking of making a cranberry & orange version, but am wondering if I should increase the sugar just a bit. Any suggestions?
I also really like your idea of making these into shortcakes.
Alanna Taylor-Tobin says
Aw I'm so glad the scones worked well with the vegan butter and cream - fabulous!
Love the idea of a cranberry orange version of these. If you're using fresh or frozen cranberries, it might be a good idea to increase the sugar in the dough (maybe 2 more tablespoons, and decrease the cream as needed). But if you're using dried, those are usually sweet enough on their own so you can probably keep the recipe the same.
Let me know what you try!
Colleen says
Thank you so much for this wonderful recipe! I recently discovered that I have developed a wheat and rice allergy and it about shattered my heart. Scones are the one thing I bake and it with a cup of tea has been in my go-to comfort/self-care routine for years. I just made your scones (lemon and ginger) with the substitution of cassava for rice flour and they were absolutely delicious. Even better than my favorite old scone recipe. This gives me so much hope that I can continue to replace all of my favorite comfort foods. Thank you, thank you!
Alanna Taylor-Tobin says
Oh man, it would be really hard to have allergies to both wheat and rice, ugh! I'm so glad you were able to enjoy these scones and that subbing cassava for rice worked well. Please let me know if I can help adapt any other of my recipes, although cassava should work well as a rice sub in most or all of them. :)
Allison says
Been wanting to make these all week. Finally did and they were a hit with everyone. Thanks for sharing another delicious recipe!
Alanna Taylor-Tobin says
I'm so glad you gave them a try and that they were a hit, woohoo!
Ashley G. says
Hi There! LOVE LOVE LOVE all your recipes! I have kind of a big ask, so no worries if this is too ridiculous, lol! Wondering if you could help me tweak this b/c I have a hodgepodge in my pantry that is about to expire that I'd love to use.
All I have on-hand is GF All-Purpose Flour, Some Potato Starch, and I do also have some "Oatsome" GF Oat Flour blend (it's really for easy overnight oats, but it's basically just blended rolled oats, Oatmilk powder, cane sugar, chia seeds, milled flax, hulled hemp hearts, and salt...all blended together in a type of "oat flour" blend (can still see whole flakes of oats, but the rest is pretty pulverized).
I can also run to the store if you think there's no way to make these work...just wasn't sure if there was any way to salvage with the ingredients I have on-hand). If not, would love any suggestions you have for this "Oatsome Mix"....I did that thing where I bought I giant bag at Costco (hey, it was organic and on sale!), and then learned that my entire family hates overnight oats 😂). Here is a link to the mix: https://www.amazon.com/Oatsome-Organic-Overnight-Gluten-Free-Oatmeal/dp/B0C6BBTWHV/ref=asc_df_B0C6BBTWHV/?tag=hyprod-20&linkCode=df0&hvadid=663425280239&hvpos=&hvnetw=g&hvrand=15219258790021296488&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9010870&hvtargid=pla-2187126198150&psc=1&mcid=4478dd8355433da5b36a88b4cd2db93e
Would I be able to sub this out in any of your recipes? Looking for wholesome breakfast ideas for my GF and very picky 9yo. Thanks!
Alanna Taylor-Tobin says
Hi Ashley,
I love these kind of puzzles! And that overnight oat mix sounds delicious. Was it a texture reason that your family didn't like it?
So one caveat with potato starch is that because it's hygroscopic (meaning it grabs onto moisture), it tends to make baked goods soggy if they're not eaten right away. It works well for breads to make them soft and floofy, but I'm not sure how it would work in scones. I tested it in my pie crust and it was great at first but the leftover pie was super soggy the next day. So not sure on that ingredient, though it would otherwise be an ok 1 to 1 sub for the tapioca starch here.
The GF AP flour should work great in place of any or all of the flours here. Although if you're omitting the almond flour, I'm not sure how the scones will be. The protein that it adds is helpful in this recipe, and I'm not sure if the other ingredients in the AP blend and oat flour will make up for it or not.
As for the Oatsome blend, I think it could work well here, although if the texture is more coarse than the regular oat and almond flours, it might not be as absorbent. On the other hand, flax and chia *are* very absorbent, so they might make up for the coarser oat flour and flakes.
My best guess would be to try using half and half GF AP blend and Oatsome in place of the sweet rice, almond, and oat flours (weight is usually more accurate, but volume would probably work if you don't have a scale). And then potato starch in place of the tapioca flour. Depending how sweet the mix is, you may want to take the sugar down by a tablespoon or two (or omit it entirely if the mix is very sweet).
When you add the liquid, check the consistency of the dough; you may need to hold back on some of the liquid if it's getting too moist/add more flour, or you may need to add more liquid if it's not coming together.
I'd imagine you could use up more of the Oatsome mix in things like muffins, banana bread, and/or pancakes too.
Please let me know if you give the scones a try!
xo,
A
Deborah DeAngelo says
I followed the recipe except I didn’t have any sweet rice flour, so I did use Bob’s one-to-one as you had indicated I love the flavor love the way they look, but just wondering why mine may have fallen apart a bit even after they cooled?
Alanna Taylor-Tobin says
Hi Deborah, Thank you for trying these with the Bob's one to one and for the feedback! I'm sorry to hear that the scones were a bit delicate, but I'm so glad you love the flavor and look of the scones!
I'm thinking it's likely one of two things: if the scones are crumbly because they're too dry, perhaps it would help to add a little more liquid? Otherwise, it may be that the AP flour is less sticky than the sweet rice flour (I wouldn't have thought that would be the case, but it's my best guess!) In that case, you could try swapping out 1-2 tablespoons (7-15 g) of the AP flour and adding in more tapioca flour for some extra stickiness.
Please let me know if you try the scones again with either of those modifications. Happy baking to you!
-Alanna
Deborah deangelo says
Thanks for the tip! I’ll let u know as I will make them again!
Linda says
I have my dough refrigerating right now, but it is fairly sticky, not gooey though. Is that normal? I felt like I was careful on measurements, no added liquid, etc.
Alanna Taylor-Tobin says
Hi Linda,
Great question! Ideally the dough, pre-chilling, is slightly sticky but close to the consistency of clay.
If it's a little stickier than that, it could be due to the butter softening, in which case it should firm up in the fridge.
If the dough is still sticky when cold, not to worry - just use a little extra flour when shaping them. They might spread a little more than usual as they bake. Next time you make them, you can try adding a little less liquid or a little more flour. No big deal!
It sounds like you did everything just right. Sometimes there are slight variations in how absorbent the flours are due to grinding method, brand, humidity, and how they're measured (weight vs. volume). Thankfully scones are one of those recipes where it's pretty easy to adjust the moisture content to compensate for those factors.
Please let me know how the scones turn out, and don't hesitate to ask if you have any more questions!
-Alanna
Ali says
Good morning! I am doubling this recipe to use for your Irish Soda Scones recipe :) I will be using buttermilk instead of heavy cream. I have doubled all dry ingredients but before adding baking powder I wanted to check on how to proceed. I presume it bp should not be doubled and maybe I should also be adding a bit of baking soda because of the buttermilk? Thank you so much for your help!
Alanna Taylor-Tobin says
I've been wanting to try GF Irish soda scones myself! I think that's a good call to use the leavening measurements from the Irish soda scone recipe (1 tablespoon baking powder and 1 teaspoon baking soda) to counter the acidity from the buttermilk. Please let me know how they turn out!
xo,
A
Ali says
Thank you! I followed your advice and they turned out absolutely delicious :) Adjustments to note: Didn't need all the egg/buttermilk mixture and they were perfectly cooked in 15-16 min. Soaked the currants in sherry, yum. They were a big hit!
Alanna Taylor-Tobin says
Fantastic to hear! Thanks for testing this and for the notes, that's super helpful. :) Curious if you think this would work as a larger round loaf as well?
Kim says
Made these for the first time today...Delicious!
I used chocolate chips instead of fruit.
If I freeze the dough round/wedges how do I bake them? I read two different methods in the post.
Thank you in advance for your response.
Cheers,
Kim
Alanna Taylor-Tobin says
Hi Kim,
I'm so glad you liked the scones and that they worked well with chocolate chips instead of fruit - yum!!
I think the best option is to cut the dough round into wedges, then freeze them on a small baking sheet spaced apart. Once frozen, you can transfer them to a freezer bag so can bake as many as you like at a time. When you're ready to bake, place them in a 375ºF oven for about 20 minutes or until they're done.
Please let me know how that goes!
-Alanna
kim says
Thank you!
I am curious about the lower baking temp. Is that to keep them from burning before thawing/cooking?
Cheers,
Kim
Alanna Taylor-Tobin says
Yes exactly! It should give the centers time to thaw and bake without the edges over-browning.
Jackie Williams says
I'm confused where all the great reviews came from, because I followed this recipe to the letter and ended up with scones that looked great, but crumbled into dust when picked up. I realized there is no Xanthan gum in the recipe - the one ingredient that would hold them together! Very, very disappointed!
Alanna Taylor-Tobin says
Hi Jackie,
I'm so sorry to hear about your experience with this recipe. Thanks for taking the time to leave feedback!
Ideally the scones should be a touch more delicate than a wheat scone, and they're fragile when first out of the oven and still warm, but they should hold together well enough once cool as they do in the video and photos.
My best guess would be that the dough might have needed a little more liquid and/or a bit more kneading to help it hold together. Because there's no xanthan gum, the liquid joins with the protein in the egg, almond flour, oat flour, and sticky tapioca and sweet rice flours to help them hold together. Working the dough helps activate the sticky ingredients and helps the scones hold together better too.
If that doesn't do the trick, you could absolutely try adding in 1/2 - 1 teaspoon xanthan gum with the flours. Or you could swap in another couple tablespoons of tapioca flour in place of that much oat flour which should help them be more cohesive. I've stopped using xanthan gum in my recipes because I don't feel great when I eat it, and many of my readers can't tolerate it or don't have access to it, so I use other sticky ingredients (like tapioca and sweet rice flour) in its place.
I hope that helps. Happy baking,
Alanna
Amanda Gries says
This recipe for scones is flawless! I’ve made these scones several times with my kids. We’ve made them both with and without blueberries, depending on what we have on hand, and always with lemon zest for that perfect citrus note —yum!! Last week we didn’t have heavy cream on hand, so we used buttermilk and turned out soooo well!
Alanna Taylor-Tobin says
Hi Amanda,
Aw I'm so glad you love this scone recipe! Lemon zest sounds just perfect with the blueberries, yum. That's great to know that buttermilk works as a cream sub - brilliant!
xo,
A
Grace says
I made these last week using sweetened dried blueberries, I let the dough rest in the fridge for about an hour before baking. They turned out great!
This weekend I made another batch but with a different brand of dried blueberries that were unsweetened. I also made them the night before, so they sat in the fridge overnight before baking. This time they had a terrible bitter aftertaste, like the baking powder reacted in a weird way. They were inedible.
Have you ever had this happen? Or do you have any idea what would cause this to happen?
I want to make more but I don't want to waste more ingredients without knowing what went wrong to avoid that happening again.