The Best Gluten Free Orange Scones (2024)

Substitutions:

• Use another citrus juice like lemon for lemon scones.
• To make this recipe dairy-free, use plant-based butter.

Tips For Success:

• Always ensure your baking powder or baking soda is not expired. Expired products will affect your gluten-free baked goods’ rise and texture.
• Be sure your butter is very cold. It will help the flakiness of the gluten free orange scones.
• Every gluten free flour blend has a different starch-to-grain ratio. This affects how much moisture is needed in the recipe. If your scone dough is wetter or drier than mine, you must adjust it with more flour or milk.

Ways to cut butter into the flour:

There are two main ways to cut butter into the dry ingredients. I prefer using a pastry blender, but both methods work really well.

1. Add the cold butter chunks to the flour mixture. Use a pastry blender (aka pastry cutter) to cut the butter into the flour.
2. Freeze the butter and grate it into the flour mixture.

Do gluten free scones rise?

Yes, gluten free scones can rise nicely as long as you include either baking powder or baking soda.

When do people eat scones?

Scones are popular for both breakfast and tea time.

How do you store scones?

Store scones in an airtight container in the refrigerator, where they will keep fresh for up to 4 days. You can also freeze them in a freezer-safe zipper bag. Be sure the scones are completely cooled before putting them in a container.

• ▢ 2 cups gluten free flour blend 286.7 grams King Arthur blend only. See notes.
• ▢ ½ cup sugar
• ▢ 2 teaspoons baking soda
• ▢ ⅛ teaspoon salt
• ▢ 2 large eggs
• ▢ 6 tablespoons unsalted butter
• ▢ ¼ cup orange juice
• ▢ ¼ cup milk or non-dairy milk
• ▢ 2 tablespoons orange zest

Glaze

• ▢ 1 cup powdered sugar
• ▢ 2-3 tablespoons orange juice

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  Preheat the oven to 350º F.

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  In a large mixing bowl, add the dry ingredients and whisk to blend.

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  Add the cold butter chunks and use a pastry blender to cut the butter into the dry ingredients. The resulting mixture should resemble crumbles.

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  In a smaller bowl, add the wet ingredients, including the orange zest. Whisk to mix.

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  Pour the wet ingredients into the dry ingredients and mix into a soft dough.

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  Place the dough onto a parchment paper lined baking sheet. Shape the dough into a circle shape two inches thick.

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  Cut the dough into 8 wedges. Sprinkle coarse sugar over the dough (optional.)

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  You can bake the scones in a circle or separate the scones and bake.

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  Bake for 22-27 minutes. The baking time will vary depending on if you bake in a circle or as individual scones and by the thickness of the scones.

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  Remove the scones from the oven to a cooling rack.

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  Add the powdered sugar to a small bowl. Mix in 2-3 tablespoons of orange juice. Glaze the scones when the scones are fully cooled.

1. I used King Arthur Measure for Measure to test this recipe. Other blends will work, but I haven’t tested any others. Keep an eye on the moisture level; some blends will need more or less moisture, depending on the starch level.
2. If your blend doesn’t contain xanthan or guar gum, add one teaspoon.
3. You can use a pastry blender or a cheese grater to cut in the cold butter.
4. Store in an airtight container in the fridge for up to 4 days. Freeze in a zipper-style freezer bag.