Gluten-Free Vanilla Scones with Icing

Rich, crumbly scones are great for a quick breakfast, served with brunch, or with an afternoon cup of tea. While the scones bake, make a simple icing to drizzle over the top.

Serves: 8Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 1¼ cups brown rice flour, plus more for the baking sheet
  • ¼ cup arrowroot starch
  • 1 tsp. xanthan gum
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ¼ cup granulated sugar
  • 2 vanilla extract
  • ½ cup cold butter, cut into chunks
  • 2 large eggs
  • ½ cup sour cream
  • 1 tsp. vanilla extract
  • 1 large egg white
  • 1 Tbsp. warm water
  • ¾ cup confectioners’ sugar
  • 1 Tbsp. cream
  • ½ cup raspberry preserves

Directions

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper. Dust with brown rice flour. Set aside.
  • Place brown rice flour, arrowroot starch, xanthan gum, baking powder, baking soda, salt, and granulated sugar in the bowl of a food processor. Pulse to combine. Add the cold butter and pulse until the butter is the size of a pea. Add the eggs, sour cream, and vanilla. Pulse again, until the dough comes together in a ball. Tip the dough onto the prepared baking sheet.
  • Dust your hands with brown rice flour and form the dough into a 10" disk. Cut into 8 even wedges and separate slightly. Whisk egg white with water. Brush the tops of the scones with the egg white mixture.
  • Bake for 13–16 minutes, or until the tops are golden-brown. Remove from oven and move scones to wire cooling rack for 15 minutes.
  • Meanwhile, in a small mixing bowl, whisk together the confectioners’ sugar and milk until smooth. Scrape the icing into a small, sealable, plastic bag. Cut a small corner off the bag. Drizzle icing in zigzags over the scones. Serve with raspberry preserves.

Recipe Information

Serves: 8

Ingredients

  • 1¼ cups brown rice flour, plus more for the baking sheet
  • ¼ cup arrowroot starch
  • 1 tsp. xanthan gum
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ¼ cup granulated sugar
  • 2 vanilla extract
  • ½ cup cold butter, cut into chunks
  • 2 large eggs
  • ½ cup sour cream
  • 1 tsp. vanilla extract
  • 1 large egg white
  • 1 Tbsp. warm water
  • ¾ cup confectioners’ sugar
  • 1 Tbsp. cream
  • ½ cup raspberry preserves

Directions

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper. Dust with brown rice flour. Set aside.
  • Place brown rice flour, arrowroot starch, xanthan gum, baking powder, baking soda, salt, and granulated sugar in the bowl of a food processor. Pulse to combine. Add the cold butter and pulse until the butter is the size of a pea. Add the eggs, sour cream, and vanilla. Pulse again, until the dough comes together in a ball. Tip the dough onto the prepared baking sheet.
  • Dust your hands with brown rice flour and form the dough into a 10" disk. Cut into 8 even wedges and separate slightly. Whisk egg white with water. Brush the tops of the scones with the egg white mixture.
  • Bake for 13–16 minutes, or until the tops are golden-brown. Remove from oven and move scones to wire cooling rack for 15 minutes.
  • Meanwhile, in a small mixing bowl, whisk together the confectioners’ sugar and milk until smooth. Scrape the icing into a small, sealable, plastic bag. Cut a small corner off the bag. Drizzle icing in zigzags over the scones. Serve with raspberry preserves.

Nutrition Information

Nutrition Information
Amount per serving
Calories230
Total Fat1.5g
Saturated Fat0.5g
Cholesterol0mg
Sodium440mg
Total Carbohydrate53g
Dietary Fiber2g
Sugars26g
Protein2g