Perfectly Flaky Gluten Free Cinnamon Chip Scones: Your New Favorite Recipe!
Imagine sinking your teeth into a warm, tender, and perfectly sweet scone, speckled with delightful cinnamon chips, all while being completely gluten-free. These gluten free cinnamon chip scones offer an irresistible texture and just the right amount of sweetness, making them the ultimate companion to your morning coffee or afternoon tea. Forget dry, crumbly gluten-free baked goods; this recipe guarantees soft, flaky perfection every single time.
The world of “scones” can sometimes be a little confusing, as the term refers to two distinct styles of pastries. While traditional English scones are typically denser, resembling a rich biscuit, and often served with jam and clotted cream, this recipe focuses on the sweeter, more tender American-style scones. These are the delightful treats you’d find at a high-end bakery or your local Starbucks, renowned for their light crumb and generous inclusions. Our gluten-free version captures that beloved American scone experience, ensuring everyone can enjoy this classic indulgence.
Whether you prefer a robust coffee or a delicate tea, these cinnamon chip scones will elevate your beverage break into a moment of pure bliss. They are versatile enough for a special brunch, a comforting breakfast, or simply a sweet treat to brighten your day.
Disclosure: This post contains affiliate links. In other words, if you click a link and purchase something I will receive a commission at no cost to you. I only recommend products I use and enjoy myself.
The Secret to Perfect Scones: Why Cold Ingredients Matter
If you’ve ever wondered how bakeries achieve those incredibly soft and flaky scones, the secret is surprisingly simple yet incredibly crucial: cold ingredients. This fundamental principle is the cornerstone of the best scone recipes, transforming ordinary dough into a pastry masterpiece.
The temperature of butter, in particular, plays a monumental role in baking, and it’s never a random specification in a recipe. Whether butter is melted, at room temperature, cold, or even frozen, each state serves a unique purpose and significantly impacts the final texture of your baked goods. For a comprehensive understanding of this fascinating culinary science, Cook’s Illustrated offers an excellent simple explanation of butter temperature 101.
In the context of scones, our goal is to incorporate tiny, distinct bits of very cold butter into the flour mixture. This technique mirrors the method used for making flaky pie crusts. As the scones bake, these cold butter pieces melt, releasing steam. This steam creates small air pockets within the dough, which then separate the layers of flour, resulting in that wonderfully soft, tender, and undeniably flaky texture. If the butter is too warm, it will fully incorporate into the flour, leading to a scone that is soft and chewy, rather than light and airy – a delightful outcome for cookies, but not what we’re aiming for in a classic scone.
Essential Ingredients for Your Gluten-Free Scones
Crafting these delicious gluten-free cinnamon chip scones requires a few key ingredients, each playing an important role in achieving the perfect flavor and texture. Here’s what you’ll need:
- Bob’s Red Mill 1:1 Gluten Free All Purpose Flour: This is my absolute go-to gluten-free flour blend, and for good reason. It consistently delivers excellent taste and a texture that closely mimics traditional wheat flour. I highly recommend it, especially when adapting regular recipes to be gluten-free, as its “1:1” ratio often means direct substitution is possible without complex adjustments. Its balanced blend helps create a scone that isn’t gummy or dense.
- Granulated Sugar: Provides essential sweetness and helps with browning, contributing to the scone’s lovely golden crust.
- Brown Sugar: Adds a deeper, more caramel-like sweetness and helps keep the scones moist thanks to its molasses content. This subtle depth of flavor complements the cinnamon beautifully.
- Cold Butter (preferably frozen): As discussed, this is the star ingredient for a tender, flaky scone. Freezing the butter beforehand makes it much easier to grate, and it stays cold longer during handling, minimizing the risk of melting prematurely. Unsalted butter is preferred so you can control the salt content.
- Baking Powder: The primary leavening agent that gives these scones their wonderful rise and airy structure. Ensure your baking powder is fresh for best results!
- Kosher Salt: A crucial flavor enhancer. Salt balances the sweetness and brings out the nuances of the cinnamon, preventing the scones from tasting flat.
- Large Egg: Acts as a binder, adding richness and helping to create a cohesive dough. It also contributes to the scone’s structure and tenderness.
- Whole Milk: Provides moisture and richness to the dough. The fat in whole milk contributes to a softer crumb, but other milks can be used if necessary, though it might slightly alter the texture.
- Cinnamon Chips: These are the stars of the show, infusing every bite with warm, sweet cinnamon flavor. They melt slightly during baking, creating delicious pockets of spice.
How to Make These Gluten Free Scones: A Step-by-Step Guide
Baking scones might seem intimidating, especially when they’re gluten-free, but they are actually quite straightforward to make. Follow these simple steps for perfect results:
- Prepare Your Dry Ingredients: In a large mixing bowl, combine all the dry ingredients: gluten-free flour, granulated sugar, brown sugar, baking powder, and kosher salt. Whisk them together thoroughly. This ensures that the leavening agents and flavorings are evenly distributed throughout the flour mixture.
- Prepare Your Wet Ingredients: In a separate liquid measuring cup or small bowl, whisk together the egg and whole milk. Once combined, place this mixture in the refrigerator. Keeping the liquid ingredients cold is just as important as keeping the butter cold, as it helps maintain the overall low temperature of the dough when everything is mixed.
- Incorporate the Butter: Take your frozen butter and use a cheese grater to grate it directly into the bowl of dry ingredients. This method creates small, even pieces of butter quickly. Once the butter is grated, use your fingertips or a pastry cutter to gently work the butter into the flour mixture until it resembles coarse meal with some pea-sized crumbs remaining. It’s vital to work quickly to prevent the butter from warming up. If you notice the butter becoming soft or starting to melt, place the bowl (and even the butter) into the freezer for 5-10 minutes to chill it down before continuing. This step is crucial for flakiness! Now, gently fold in your cinnamon chips.
- Combine Wet and Dry: Pour the chilled liquid ingredients into the butter-flour mixture. Mix until everything just comes together and forms a shaggy dough. The key here is not to overwork the dough. Overmixing can develop any existing gluten (even in GF flours, some starches can become gummy), leading to tough scones, and it also warms the butter too much, sacrificing flakiness.
- Shape the Scones: Lightly dust a clean work surface with gluten-free flour. Divide the dough in half. Take one half and gently form it into a disk about 5 ½ inches wide and relatively thick (about 1 inch). Repeat with the other half. Using a sharp knife or a bench scraper, cut each disk in half vertically, then cut each of those halves into three triangles. This should yield 12 scones in total.
- Bake to Perfection: Preheat your oven to 350 degrees Fahrenheit (175°C). Line a baking sheet with a silicone baking mat or parchment paper. Arrange 6 scones on the prepared baking sheet, ensuring they have enough space between them. In a small bowl, whisk an additional egg to create an egg wash. Brush the tops of each scone with the egg wash for a beautiful golden finish, and then sprinkle with a little extra granulated sugar for a lovely sparkle and added crunch.
- Bake and Cool: Bake for approximately 18 minutes, or until the tops are lightly golden brown and appear slightly crackly. The internal temperature should reach about 200-210°F (93-99°C). Don’t overbake! Let them cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Pro Tips for Baking the Best Gluten-Free Scones
Achieving bakery-quality gluten-free scones is easy when you keep a few crucial tips in mind:
- The Butter Must Be Cold (Seriously!): This cannot be stressed enough. Cold butter is the cornerstone of flaky scones. If you’re planning ahead, freeze your butter overnight. If your hands tend to warm the butter quickly, don’t hesitate to pop the bowl of dry ingredients and butter into the freezer for a few minutes to rechill. An even smarter trick is to store your dry ingredient mixture in the fridge overnight if you plan to bake in the morning; this ensures everything is perfectly chilled from the start.
- Don’t Overwork the Dough: Gentle handling is key. Mix the dough just until it comes together into a cohesive ball, and no further. Overworking the dough develops the gluten (even in gluten-free flours, it can make them tough and less tender) and melts the butter, both of which will result in dense, chewy scones instead of light, flaky ones. A shaggy dough is perfectly fine; it will smooth out slightly as you form the disks.
- Don’t Overbake Them: This is a golden rule in gluten-free baking. Gluten-free treats are notoriously more prone to drying out than their wheat-based counterparts. Overbaking can turn your tender scones into hard, crumbly hockey pucks. Keep an eye on them; bake until they’re lightly golden on top and just firm to the touch. A slightly underbaked scone is often better than an overbaked one, as it will retain more moisture.
- Feel Free to Change It Up with Flavor Variations: While cinnamon chips are incredibly delicious, this scone base is wonderfully versatile.
- Chocolate Chip Scones: If cinnamon isn’t your favorite, simply substitute the cinnamon chips with an equal amount of your preferred chocolate chips (milk, dark, or white!).
- Gluten-Free Blueberry Lemon Scones: For a burst of fresh flavor, add about ¾ cup of fresh or frozen blueberries (do not thaw if frozen) and the zest of one lemon to the dry ingredients along with the butter.
- Lemon Glaze: To add a simple glaze to any variation, whisk together about 1 cup of powdered sugar with 1-2 tablespoons of milk or lemon juice until you reach a smooth, drizzly consistency. Drizzle it over cooled scones.
More Delicious Gluten-Free Treats to Try
If you loved these cinnamon chip scones, be sure to explore more of our delightful gluten-free recipes:
- Gluten Free Blueberry Muffins
- Gluten Free Cinnamon Rolls
- Gluten Free Chocolate Chip Muffins
Gluten Free Cinnamon Chip Scones
Carolyn
Pin Recipe
Equipment
-
Baking Sheet
-
Silicone baking mat or parchment paper
-
Box grater or handheld grater
-
Large Mixing Bowl
-
Sharp Knife or Bench Scraper
Ingredients
- 2 ¼ Cup Bob’s Red Mill 1:1 Gluten Free All Purpose Flour
- ¼ Cup Granulated Sugar
- 2 tbsp Brown Sugar
- 2 tsp Baking Powder
- ½ tsp Kosher Salt
- 8 tbsp Unsalted butter, frozen
- 1 large Egg
- ⅔ cup Whole Milk
- ¾ cup Cinnamon Chips
- 1 Egg for egg wash
- 1 tbsp Granulated sugar (for sprinkling)
Instructions
-
Preheat your oven to 350 degrees Fahrenheit (175°C). Line a large baking sheet with a silicone baking mat or parchment paper for easy cleanup and to prevent sticking.
-
In a large bowl, whisk together the gluten-free flour, granulated sugar, brown sugar, baking powder, and kosher salt until well combined. In a liquid measuring cup, whisk together the large egg and whole milk. Place the liquid mixture in the refrigerator to keep it cold until you’re ready to use it.
-
Using a box grater, grate the frozen unsalted butter directly into the dry flour mixture. Work the butter into the flour using your fingers or a pastry cutter until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. If the butter starts to warm, place the bowl in the freezer for 5-10 minutes to chill. Fold in the cinnamon chips.
-
Add the chilled milk-egg mixture to the flour-butter mixture. Mix gently with a fork or your hands until the ingredients just come together to form a shaggy ball of dough. Be careful not to overmix; overworking the dough will result in tough scones.
-
Lightly dust your work surface with gluten-free flour. Divide the dough ball in half. Form each half into a thick disk, approximately 5 ½ inches in diameter. Using a sharp knife or bench scraper, cut each disk in half vertically, then cut each side into three equal triangles. You should now have 12 scones.
-
Place 6 scones onto the prepared baking sheet, leaving some space between each. In a small bowl, whisk the extra egg for the egg wash. Brush the tops of each scone with the egg wash, then sprinkle generously with granulated sugar for a beautiful crust.
-
Bake for 18 minutes, or until the tops are lightly golden brown and show some crackly texture. Avoid overbaking, as gluten-free baked goods can dry out quickly. Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!