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Gluten-Free Honey Scones Recipe

Recipe by: gem bee

"This is a perfect gluten-free and not-too-sweet honey biscuit for strawberry shortcake or even sausage gravy as a breakfast treat. Thinking about how to thicken gravy? We use brown rice flour, works quite well."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook20 m
Ready In35 m

1Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2Whisk gluten-free flour, coconut flour, baking powder, baking soda, sea salt, and xanthan gum together in a bowl. Stir butter, yogurt, honey, and egg together in a separate large bowl. Add flour mixture to butter mixture and stir until dough is just combined.
3Turn dough out onto prepared baking sheet and shape into a large round about 3/4-inch thick. Use a knife to score dough into 8 triangles without cutting all the way through the dough.
4Bake in the preheated oven until golden brown, about 17 minutes. Cut on the scored lines through the dough to separate into individual scones.

Footnotes

Cook's Notes:
For variance in flavors, add some lemon or orange zest, a splash of lemon juice, or any dried fruits, raisins, currants, cranberries.
You can also add chopped walnuts, almonds, hazelnuts. mini chocolate chips, a splash of vanilla, or a pinch of nutmeg or cinnamon.
Many scone mix calls for chilled butter or even frozen butter grated on a cheese grater. I did not find this necessary for light and perfect scones; I used softened or room temperature butter.

Ingredients