Gluten Free Drop Scones

Gluten Free Drop Scones


Using QUeen Milling All Purpose Flour

Dough is dropped from the spoon onto the pan, rather than rolled or cut.  Do not form a ball by using an ice-cream scoop.

1 ¾ Cup (265 grams) of QM All Purpose Flour Blend – sifted
½ Cup sugar
1 Tbsp. Baking powder
3 eggs (1 for egg wash)
½ cup heavy cream + 1Tbsp. for egg wash
1 tsp. vanilla extract
1 tsp. almond extract
¾ cup unsalted butter frozen
1-cup dried fruit of your choice (dried cherries are excellent)
Sanding sugar - for dusting if desired.

Egg Wash – 1 egg + 1Tbsp. of heavy cream whipped.

Combine dried ingredients and dried fruit and set aside.
Combine wet ingredients and set aside.
Finely grate (box grater) or chop frozen butter and add to dry ingredients and mix.
Add wet ingredients and stir until combined
The mixture will be very sticky. Scoop out approx. 1/8 cup
Place on baking sheet and brush egg wash on scones.
Dust with sanding sugar if desired.

Bake for 15 min at 400 degrees, lower rack.

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