In honor of my UK members, I decided to share a gluten free Devonshire scones recipe. These scones are light like fluffy gluten free biscuits in the U.S. (Europeans call heavy crackers “biscuits”.) If you’re not a fan of typical, heavy scones, you’ll love these! Typically served with strawberry jam and clotted cream, these gluten free Devonshire scones are truly soft and light.
(Devonshire was the former name of Devon County, in South West England. compared to typical English scones.
How I Created This Recipe:
Using a traditional Devonshire scone recipe, I adjusted it a bit for gluten free not only by substituting gluten free dry ingredients but adding additional baking powder and a little vinegar for a nice and light rise.
If you prefer buttermilk biscuits, try my Fluffy Gluten Free Biscuit Recipe.
Fluffy gluten free Devonshire scones anyone would enjoy.
Ingredients:
- 1 cup white (or brown) rice flour
- 1 cup cornstarch (or more potato starch)
- 1/2 cup potato starch (or more cornstarch), plus more for dusting
- 1 tablespoon granulated sugar
- 4 teaspoons gluten-free baking powder
- 2 teaspoons xanthan gum
- 3/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces (or palm oil or dairy free margarine) (Earth Balance or Smart Balance)
- 2/3 cup nonfat to whole milk (or rice milk), heat to approximately 110°F
- 2 large eggs, lightly beaten, at room temperature
- 1/2 teaspoon apple cider vinegar
- 2-1/2 tablespoons unsalted butter or margarine, melted, for brushing
Instructions:
- Preheat the oven to 425°F.
- In a large bowl, whisk together the rice flour, cornstarch, potato starch, sugar, baking powder, xanthan gum, and salt.
- Using a pastry cutter or two knives, cut the butter into the flour mixture until fine crumbs form.
- Slowly pour the warm milk into the dry mixture.
- Pour the eggs and vinegar into the dough and stir to combine; set aside for 10 minutes.
- Either distribute the dough among ungreased muffin tins, drop 1/4 cup mounds onto an ungreased baking sheet, or pat gently onto a starch-dusted surface, and cut with a 2-inch starch-dusted biscuit cutter or glass. If you roll them out, be sure to keep the dough high. They do not rise that much. Cut out only 6 rounds and reroll the scrap dough to make 2 more biscuits.
- Bake the biscuits for 7 minutes. Brush the tops with melted butter. Continue baking for an additional 5 to 8 minutes. Serve immediately or the same day with strawberry jam and clotted cream (in the U.K.) or mascarpone, cream cheese, or whipped cream (in the U.S.).
- Wrap and freeze leftovers. Defrost at room temperature and reheat in a preheated 350°F oven until thoroughly warm.
I haven’t had a scone for over 7 years. I followed the recipe exactly but put the butter in the freezer for 30 mins and finely grated it into the recipe after dipping the edge I was holding in the flour and used white vinegar. Mixed up a treat. These are delicious and light and fluffy. I only made a half mix to try the mixture and am wishing I had made more. Can’t wait to try some of the other recipes.
This makes an amazingly light biscuit! I’ve missed having a nice biscuit for going on 3 years and this one was such a delight! I cannot have rice or corn, so I used 1 cup tapioca flour and 1.5 cups of potato starch to sub the rice flour/cornstarch. Thank you!!