It’s rare that I come up with a recipe in the pastry or bread category that comes out perfect the first time. Now, this is a pretty basic scone recipe, but I altered the ratios of butter, cream and yogurt and played with the spices and extracts for a flavor I knew I’d love. These scones came out perfect… biscuit-y without being too crumbly, the perfect dryness of a scone with enough moisture to hold it together. The cinnamon sugar mixture leaked out and formed crunchy, crispy, chewy little sugar morsels and the tops of the scones had just the right amount of crunch. These were incredibly easy to make and when paired with a slice of bacon and a cup of coffee — total heaven.
- 2 cups gluten free flour blend (add a teaspoon of xantham gum if yours doesn’t have it). I used this kind and added xantham gum.
- 1/4 cup coarse granulated sugar
- 2 tsp. baking soda
- 1/8 tsp. cardamom powder
- 1/8 tsp. nutmeg
- 1 tsp. cinnamon
- 6 tablespoons butter (cold)
- 1 tsp. almond extract
- 1/2 tsp. butter extract
- 1/2 cup whole milk grass fed yogurt (plain)
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
- 2 eggs
For the cinnamon brown sugar filling:
- 3-4 tablespoons butter
- 1/2-3/4 cup brown sugar
- 2 tsp. cinnamon (more or less, to taste)
- 1 tsp. vanilla
- 2 more tablespoons butter for drizzling the top
- 2 tablespoons granulated sugar for dusting the top
In a medium sized bowl that will fit in your fridge (click here for one I love), mix together the dry ingredients. Chop the butter into tablespoon-sized pieces and cut it in with a pastry cutter or a fork, only until it is partially mixed and you can see large bits of butter. Add the eggs, cream, yogurt, lemon juice and extracts and mix just until it comes together. Cover and refrigerate at least two hours, or overnight.
When you are ready to bake them, mix up the rest of the butter, brown sugar, vanilla and cinnamon.
Dust your countertop with gluten free flour and dump the dough out on top of it. Dust a little bit of flour on top of that, and knead it with the palm of your hands, just a few times, until it stays together. Press it down into a rectangle about an inch thick. Spread the cinnamon-sugar mixture on it, and then fold it in half, making sure the cinnamon filling is in the middle. Press it down to about an inch thickness again. Brush melted butter over the top and sprinkle about two tablespoons of granulated sugar on top. Cut into triangles, however large or small you’d like. I cut mine pretty thin to make about 13 smallish scones. Place them on a baking sheet (lightly greased or sprayed) and bake at 400 degrees for about ten minutes.