Gluten-free baking has become increasingly popular as more people discover the benefits of a gluten-free diet, whether due to celiac disease, gluten sensitivity, or simply a desire for healthier eating. Among the many gluten-free baked goods, scones hold a special place. They are versatile, easy to make, and can be enjoyed at any time of the day. In this article, we will explore the art of making gluten-free scones with buttermilk, a recipe that combines the rich, tangy flavor of buttermilk with the light, crumbly texture of scones.
Gluten-free scones are an excellent choice for those who need to avoid gluten but still want to enjoy baked goods. Traditional scones are made with wheat flour, which contains gluten. However, gluten-free flours, such as almond flour, rice flour, or a gluten-free flour blend, can be used to create scones that are just as delicious and satisfying. The addition of buttermilk not only enhances the flavor but also contributes to the tender texture of the scones.
To make gluten-free scones with buttermilk, you will need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Gluten-free flour blend | 2 cups |
| Baking powder | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Sugar | 1/4 cup |
| Cold unsalted butter | 1/2 cup (1 stick) |
| Buttermilk | 3/4 cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Optional add-ins (e.g., dried fruit, chocolate chips) | 1/2 cup |
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, salt, and sugar until well combined.
Cut the cold butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the buttermilk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. If you're using any add-ins, fold them in at this stage.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about 1 inch thick and cut it into 8 wedges.
Place the scones on the prepared baking sheet and bake for 15-18 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Yes, you can use regular flour if you do not need to avoid gluten. However, the texture and flavor may differ slightly from the gluten-free version.
Yes, you can substitute the buttermilk with a dairy-free alternative, such as almond milk or coconut milk, mixed with a tablespoon of lemon juice or vinegar to mimic the tanginess of buttermilk.
Store the scones in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze the scones for up to 3 months.
Yes, you can prepare the dough and shape the scones, then refrigerate them overnight. Bake them straight from the refrigerator, adding a few extra minutes to the baking time if needed.
Gluten-free scones with buttermilk are a delightful treat that can be enjoyed by everyone, whether you follow a gluten-free diet or not. The combination of gluten-free flour and buttermilk creates a tender, flavorful scone that is perfect for breakfast, brunch, or an afternoon snack. With the right ingredients and a few simple steps, you can easily make these scones at home and customize them to your liking. So, why not give this recipe a try and enjoy the delicious results?
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