Indulge in the warm, comforting aroma of freshly baked scones with a delightful twist! Our Gluten-Free Cinnamon Chip Scones are not just a treat for those avoiding gluten; they’re a deliciously sweet and spicy delight that everyone will love. With a perfect balance of cinnamon chips and a buttery texture, these scones will elevate your breakfast or afternoon tea to a whole new level. Ready in just 35 minutes, you’ll want to keep this recipe close at hand for when those cravings strike. Let’s dive into the simple steps to create this mouthwatering treat!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 2 cups gluten-free all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup cinnamon chips
- 1/2 cup milk
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will help prevent the scones from sticking and make cleanup easier.
- In a large mixing bowl, combine 2 cups of gluten-free all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together until they are well combined and free of lumps.
- Add 1/2 cup of cold, cubed butter to the dry ingredients. Using a pastry cutter, fork, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. The butter should be well incorporated, but small pieces should still be visible.
- Gently fold in 1/2 cup of cinnamon chips into the mixture, ensuring they are evenly distributed throughout the dough.
- Pour in 1/2 cup of milk gradually, mixing until the dough just comes together. Be careful not to overmix; the dough should be slightly sticky but manageable. If the dough feels too dry, you can add a little more milk, one tablespoon at a time.
- Turn the dough out onto a lightly floured surface (using gluten-free flour) and gently knead it a couple of times to bring it together. Pat the dough into a circle about 1-inch thick.
- Using a sharp knife or a pizza cutter, cut the dough into 8 equal wedges. You can also use a round cutter if you prefer round scones, but keep in mind that the baking time may vary slightly.
- Transfer the scone wedges to the prepared baking sheet, leaving some space between each scone to allow for spreading as they bake.
- Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
- Once baked, remove the scones from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your gluten-free cinnamon chip scones warm or at room temperature. They are delightful on their own or served with butter, jam, or your favorite spread!
Tips
- Use Cold Butter: Make sure your butter is cold and cubed before adding it to the dry ingredients. This helps create the flaky texture that scones are known for.
- Don’t Overmix: When combining the dough, mix until just combined. Overmixing can lead to tough scones, so be gentle!
- Adjust Milk as Needed: If the dough feels too dry, add a little more milk, one tablespoon at a time, until it reaches the right consistency.
- Cut Evenly: For uniform baking, ensure that your scone wedges are cut evenly. This will help them bake at the same rate.
- Experiment with Flavors: Feel free to add nuts or swap out cinnamon chips for chocolate chips or dried fruit for a different flavor profile.
- Serve Warm: These scones are best enjoyed warm, straight from the oven, or lightly toasted with a spread of butter or jam.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 3g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 45mg
