Mary Berry Gluten Free Scones
Mary Berry Gluten Free Scones are a variation of traditional scones, made with gluten-free flour to accommodate those with gluten sensitivities or celiac disease. They maintain the classic characteristics of scones—light, fluffy, and slightly crumbly—thanks to a well-balanced combination of ingredients and techniques inspired by Mary Berry, a renowned British baker and television presenter.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: 1/2 cup dried fruits (such as raisins or cranberries) or chocolate chips
Instructions
- Preheat Oven: Heat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together gluten-free flour, baking powder, baking soda, sugar, and salt.
- Cut in Butter: Add cubed butter to the flour mixture and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
- Add Wet Ingredients: In a separate bowl, whisk together buttermilk, egg, and vanilla extract.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. If desired, fold in dried fruits or chocolate chips.
- Shape Dough: Turn the dough onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick round.
- Cut Scones: Use a floured round cutter to cut out scones and place them on the prepared baking sheet.
- Bake Scones: Brush the tops with a little buttermilk and bake for 15-18 minutes until golden brown.
- Cool and Serve: Allow scones to cool slightly on a wire rack before serving.