Gluten free Buttermilk Scones that are eveything you’ve been missing since going gluten free.
When I was younger I participated in 4-h with horses. One of the perks of showing well was going to the state fair at the end of the summer. Showing at the state fair was an awesome experience. It was full of crowds of people, farm animals, bright colors, loud noises and the smell of fair foods.
One of my favorite things about the fair was getting fresh scones filled with butter and raspberry jelly. The Washington state fair in Puyallup is known for it’s scones. They have several booths throughout the grounds to keep up with the demand. Once midday hits, all of them have lines.
Since becoming gluten free I’ve missed those scones. Every year around September I crave their warm flakey texture and tart but sweet filling. So I’ve recreated them to be gluten free. I make them at home whenever the cravings strike.
Their just like I remember….
Over the years I’ve played around with getting the recipe just right and I’ve found I really love using buttermilk to make them. The buttermilk gives them a superior texture and flavor. I even enjoy eating them on their own from time to time, but I always have a few with raspberry jelly and butter. If you really want amazing scones don’t substitute the buttermilk.
Once you make some you can dress the buttermilk scones up however you like, jam, jelly, preserves, butter, you name it and it will probably work. However, if you want to have them on the savory side, you’ll want to half the amount of sugar in the recipe below.
I find that they are best while still warm, but if you have leftovers they keep well in ziplock. They can be eaten cold or reheated, just know that reheating them in the microwave changes their texture and they get chewy, so I opt to reheat them in the oven and they turn out fine.
If you like this recipe you’ll want to check out my recipe for Raspberry White chocolate Scones as well!Print
Fluffy, buttery scones that can be enjoyed alone or with butter and jam.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Appetizer, Breakfast, Dessert, Snack
- Cuisine: American
- 3 cups Bob’s red mill’s gluten free 1 to 1 flour blend
- 1 TBS Baking Powder
- 1 tsp Salt
- 1/2 cup White Sugar
- 1 Stick Butter (Cold)
- 1 Egg
- 1 cup Buttermilk
- In a stand mixer combine the flour, baking powder, salt and sugar.
- Cut butter into cubes and add to the mixer. Mix until the butter has broken down to pea sizes.
- Add the egg and buttermilk and mix until fully combined.
- Divide the dough in half and shape into disks. cover with cling wrap and let chill in the fridge for 20 minutes (or overnight).
- Preheat oven to 350F
- Remove dough from the fridge and take off the cling wrap. Cut into wedges by cutting in half, then quarters, then eighths. Repeat this with the other disk.
- Place the scones on a baking stone or tray and bake for 30-35 minutes. The scones will puff up slightly and begin to turn golden brown.
- Let them cool slightly before moving to a cooling rack. They can be served as soon as they are cool enough to handle.
- Calories: 375
Keywords: Gluten free, Scones