Step 1

Preheat the oven to 350º F.

Step 2

Add the 2 ¼ cups gluten free flour blend, ½ cup cane sugar, 2 teaspoons baking powder, and ½ teaspoon salt to a large bowl. Use a whisk to blend the dry ingredients together.

Step 3

Remove 6 tablespoons unsalted butter from the freezer and take a large cheese grater to grate the cold butter into the dry ingredients. (You can also use a pastry blender to chop the butter into the flour.)

Step 4

To prevent the frozen butter shreds from sticking together use a spoon to grab some flour from the bowl and sprinkle it over the butter. This helps the shreds stay separate when you mix the flour mixture with the butter.

Step 5

If you are using powdered buttermilk, add the 1 cup buttermilk or buttermilk powder with water to a large bowl. (The buttermilk powder I use is 1/4 cup buttermilk powder to 1 cup of water.)

Step 6

Pour this buttermilk mixture into the dry ingredients. Mix into a nice soft dough. The scone dough can be chilled or shaped the scones now, depending on how gritty the flour blend you use is.

Step 7

Place the dough on a silicone mat or a lightly floured surface. With most flour blends, you will not need to flour the surface, but if you use a starchy blend and your dough is sticky, go ahead and sprinkle some gluten free flour under the dough.

Step 8

Form a circle with the scone dough, about 1 1/2 to 2 inches thick. Use a sharp knife to cut the dough into 8 wedges. They should be equally sized.

Step 9

Move each wedge to a prepared baking tray. I like to line my pan with parchment paper, but you can also spray the cookie sheet with gluten free baking spray. (If you have a scone pan, you can use that instead.)

Step 10

Brush the top of each scone with either buttermilk or milk. This will help the scones bake with a beautiful golden brown color.

Step 11

Bake the scones at 350º F for 25-30 minutes. The actual baking time can vary depending on how thick you make your scones and how big the wedges you cut out are.

Step 12

Remove the scones from the hot oven and place them onto a wire rack to cool. It is a good thing to wait until the scones are cooled before eating them.