Sunday, March 9, 2014

The Perfect Gluten Free Scones

On Friday, I bought a jar of raspberry curd at Williams-Sonoma.  I couldn't help myself. It just looked so incredibly beautiful, and it contains two of my favorite things, raspberries and butter.  

So now I had this raspberry curd, but what to do with it.  Scones!  

I thought my daughters would love some chocolate chips in their scones, so I made four with and four without.  I didn't want anything to overpower the taste of the raspberry curd I planned on putting on my scones.  

These scones with raspberry curd were sheer perfection.  I don't think I have ever had a better scone, even in my gluten eating days.  My husband spent the morning raving about them.  He told me that they were the best I had ever made, I should start selling scones, he could give them to a 100 people and no one would know they were gluten free, and he knew why he married me.  :-)

My daughters loved their chocolate chip scones, which they ate with some butter and raspberry curd.

Gluten Free Scones


1/3 C (67g) granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1/2 C (1 stick) unsalted butter - frozen
1/2 C Greek plain yogurt 
1 large egg
Optional - mini chocolate chips


Put the butter in the freezer for at least 20 to 30 minutes, or freeze overnight.  

Preheat oven to 400 degrees and line a large baking sheet with parchment paper.

In a large bowl, whisk the Cup4Cup, sugar, baking powder, baking soda, and salt.  Grate the frozen butter into the flour mixture, and stir with a spoon to combine.  

In a small bowl, whisk 1/2 cup yogurt with the egg, then add to your dry ingredients.  Stir with a large spoon, then knead until just combined.  

Place the dough on a piece of lightly floured parchment paper, press it into a 7 inch circle, then cut it into 8 wedges with a sharp knife. 

Bake for 13 to 15 minutes, until lightly browned.   

Recipe Notes

I weigh my flour and sugar on my kitchen scale.  

My favorite yogurt to use with this recipe is Stonyfield Organic Greek 0% Fat Plain Yogurt.  

I have also used Stonyfield Organic Smooth & Creamy Lowfat Plain Yogurt.  I put about 3/4 cup of it in a fine mesh strainer over a large bowl, and let it sit in the refrigerator for 20 to 30 minutes until some of the liquid drains out.  This step helps thicken the yogurt.  I usually have a little bit left over after I measure out 1/2 cup for the recipe.  

I always divide my dough into two pieces after weighing it on my kitchen scale.  I knead mini chocolate chips into one ball of dough for my daughters.  I press both pieces of dough into small individual rounds, about one inch thick and 4 1/2 inches across, then cut them into four pieces each before placing them on my baking sheet.  

If your dough seems too wet and sticky and is hard to work with, add a little more flour.    

This recipe was adapted from the recipe I use for blueberry and raspberry scones, which you can view here.  I also love to make pumpkin scones with Cup4Cup flour.  


  1. I love lemon curd but have never had raspberry curd. I'm sure it's delicious and perfect with these scones. Thanks for sharing them at Gluten-Free Wednesdays.

    1. Linda, I hope we have a chance to meet at the Gluten-Free Living Conference. Thanks for sponsoring Gluten-Free Wednesdays! The raspberry curd was so good, I went back and bought 2 more. :-)

  2. Oh, this recipe looks AMAZING! I am a huge scone fan. :) Do you know if another gluten free flour will work?? Cup 4 Cup is not available locally in MN and I would have to order it online. Thanks for your help and this amazing looking recipe!

    1. I use several brands of GF flour, depending on the recipe, but I personally wouldn't make this recipe with anything but Cup 4 Cup. A friend of mine made scones with Better Batter, another favorite of ours, and she said it made them crumbly, though they still tasted good. You can make a mock Cup 4 Cup. Here's a link to the recipe from Gluten Free on a Shoestring. Hope this helps. Enjoy!

    2. I just found a store that sells Cup 4 Cup locally! Wahoo! Gonna pick some up and try your recipe hopefully tomorrow. Super excited! Say, I was thinking of using coconut palm sugar for the granulated 1/3 cup your recipe calls for. I use coconut palm sugar pretty much in anything. Do you see any problem using it in your recipe?

    3. So glad you were able to find the Cup 4 Cup! I would think the coconut palm sugar would be ok. I have always heard it was interchangeable with granulated sugar.

    4. Coconut palm sugar totally worked! I posted pics on FB and tagged you in them as well as shared your recipe link. THANK YOU!!! :) My two year old just got introduced to the wonderful world of scones! :)

    5. Confession...I just made them AGAIN but this time with raspberries and white chocolate chips, my favorite scone - a little bit of heaven :)