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
- 1 1⁄4 cups brown rice flour, plus more for the baking sheet
- 1⁄4 cup arrowroot starch
- 1 tsp. xanthan gum
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1⁄2 tsp. salt
- 1⁄4 cup granulated sugar
- 2 tsp. vanilla extract
- 1⁄2 cup cold butter, cut into chunks
- 2 large eggs
- 1⁄2 cup sour cream
- 1 tsp. vanilla extract
- 1 large egg white
- 1 Tbsp. warm water
- 3⁄4 cup confectioners’ sugar
- 1 Tbsp. cream
- 1⁄2 cup raspberry preserves
- 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-inch 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 to 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.