Gluten Free Snickerdoodle Scones
Sconedays: a favorite flavor tailored to a scone
Finally, I made a gluten free scone recipe for my son-in-law. I’d already been thinking about how it would be fun to make a scone with snickerdoodle flavors since Rebel and I enjoy snickerdoodle cookies so much. Because Max loves cinnamon rolls, it seemed like the snickerdoodle flavor would be a good fit for a gluten free scone.
I opted to use goat butter again, which we’d found to have a mild flavor and gave the scones a nice buttery taste and texture. We tried goat butter in scones last fall because it has less lactose in it than cow’s milk butter. For this recipe, you can use regular butter, goat butter or vegan margarine. For the liquid, use either milk or nondairy milk — we used almond milk.
Max liked the scones, although at first they were under baked, and then possibly a few were over baked. In gluten free baking, it’s more of challenge to find the sweet spot for how long to leave something in the oven. We decided these scones are best baked until just golden around the edges.
Recently, we all had an amazing trip to Canada, and Rebel, Elyse and I fulfilled a longtime dream of having tea at The Empress in Victoria. Max had their gluten free scones, and I had a bite. The texture and taste were amazing, and I was so impressed that the chef took the effort to make such a quality gluten free tea plate. Same with their dairy free plate. Delicious. More on that soon — and that gives us a new challenge to achieve.
Hope you enjoy these scones. Let us know if you make them and what you think.
~ Lee
Gluten Free Snickerdoodle Scones
ingredients:
- 2 1/2 cups gluten free flour blend (Bob’s Red Mill or King Arthur)
- 1/2 cup almond flour (not meal)
- 2 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1/2 cup butter, goat butter or vegan margarine (well chilled)
- 1 cup milk, or nondairy milk such as almond milk
- 1 teaspoon vanilla
- 1 egg
- milk
- 2 tablespoons sugar
- 1 teaspoon cinnamon
instructions:
How to cook Gluten Free Snickerdoodle Scones
- Heat oven to 400°
- Whisk together the dry ingredients: gluten free flour (see notes), almond flour, cream of tartar, baking soda, salt, and 1/3 cup sugar.
- In a small bowl, whisk together 1 cup milk, vanilla and egg. Set aside.
- Slice the butter into small cubes. Cut the butter into the flour mixture with a pastry blender or fork until coarse and resembles the size of small peas.
- With a fork, stir in the milk mixture until the dough just comes together.
- Turn the dough onto a lightly floured board. With floured hands, knead the dough 4-5 times.
- Divide the dough in half, setting one half aside. Press the remaining half of the dough into a circle, about 3/4" thick.
- With a dough scraper or large knife, cut into 6 or 8 triangles.
- Place on an ungreased baking sheet. For easy cleanup, use silpat mats or parchment paper.
- In a small bowl, combine 2 tablespoons sugar and the cinnamon. Brush tops of the scones lightly with milk and sprinkle generously with the cinnamon sugar.
- Bake for 14-16 minutes until golden brown. Store leftover scones in an airtight container in the refrigerator.
