These light, fluffy, gluten-free vanilla scones are sure to help you push through this Monday morning! Or a Wednesday meeting, or even a Friday afternoon. They are that good! Using a the seeds from a scraped vanilla bean really adds a nice layer of flavour, but if you don’t have access to vanilla beans (which, by the way, I order online) you can use 2 more teaspoons of a good vanilla extract as well. I love seeing the little vanilla flecks in the scone & icing drizzle.
To make these scones extra light, I used a food processor to mix the dry ingredients, cut in the butter, and add the wet ingredients. The only time I touched the dough was to form it into a disk once it was on my parchment paper. If you don’t have a food processor, you can use a pastry blender, just try to handle the dough as little as possible.
- 1 1/4 cups brown rice flour
- 1/4 cup tapioca starch
- 4 teaspoons xanthan gum (UPDATE – I’ve made with 2 tsp, and it worked GREAT)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 vanilla bean, scraped
- 1/2 cup cold butter, cut into chunks
- 2 large eggs
- 1/2 cup sour cream or plain yogurt
- 1 teaspoon vanilla extract
- 1 egg white (for brushing)
- 1 tablespoon course sugar, for sprinkling on top (optional)
- 1 vanilla bean, scraped
- 3/4 cup confectioners’ sugar
- 1 tablespoon milk or cream
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and sprinkle with some brown rice flour. Set aside.
- Place all of the dry ingredients, plus the seeds scraped from the vanilla bean, in the bowl of a food processor. Pulse to mix the ingredients.
- Add the cold butter, and pulse until the butter is the size of a pea. Add the eggs, sour cream, and vanilla extract. Pulse again, just until the dough comes together in a ball. Spoon the dough onto your parchment lined baking sheet.
- Dusting your hands with flour, quickly form the dough into a disk, about 10-inches round and 3/4″ to 1″ thick. Cut into 8 even wedges, and move the wedges apart, so they are not touching each other. This will allow them to all bake up evenly.
- Brush the tops of the scones with the egg white, and sprinkle with the course sugar.
- Bake in preheated oven for 13-16 minutes, or until the tops are a nice golden brown. Remove from oven, and move scones to wire cooling rack for 15 minutes before topping with the vanilla drizzle.
- In a small mixing bowl, stir together the seeds from the scraped vanilla bean, confectioners’ sugar and milk until a smooth icing forms.
- Place the vanilla icing into a small zipper seal bag, and cut a small corner off the bag.
- Place the parchment paper (that you baked the scones on) under the cooling rack that the scones are on. With a back-and-forth motion, drizzle the vanilla icing onto the scones.
- Serve immediately, or store in an air-tight container once the scones are completely cool. Do not stack or the icing will get squished.
What is your favorite flavour or add-in for scones? Do you like them for breakfast, or eat them as a snack with tea or coffee?