How do I make gluten-free sunset savannah scones?

Enjoy the taste of the Savannah without gluten! Learn how to make our gluten-free version of Sunset Savannah Scones. Yummy and wheat-free!

You'll need

Items needed to answer the question, How do I make gluten-free Sunset Savannah Scones. Items include: gluten-free flour sugar baking powder salt dried cranberries chopped apricots unsalted butter buttermilk large egg

gluten-free flour 2 cups (240g)
sugar 1/4 cup (50g)
baking powder 1 tablespoon
salt 1/2 teaspoon
dried cranberries 1/2 cup (75g)
chopped apricots 1/2 cup (75g)
unsalted butter 1/2 cup (115g)
buttermilk 1/2 cup (120ml)
large egg 1

Take note
Keep in mind that gluten-free baking can be a bit tricky, as the absence of gluten affects the texture and structure of the final product. Be sure to follow the instructions closely, and don't be disheartened if your scones come out slightly different from traditional ones. Embrace the uniqueness!

1

Preheat the Oven

First things first, we need to preheat our oven to 400°F (200°C). Trust us, you don't want to forget this step, or your scones will have a hard time getting their sun-kissed glow!

2

Mix the Dry Ingredients

In a large bowl, combine 2 cups (240g) of gluten-free flour, 1/4 cup (50g) of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Give it a good whisk, making sure everything is well blended. Don't be shy, embrace your inner whisking warrior!

3

Add the Fruity Goodness

Next, add in 1/2 cup (75g) of dried cranberries and 1/2 cup (75g) of chopped apricots. These sweet and tangy fruits will give your scones a tropical twist! Give the mixture a gentle stir, making sure the fruits are evenly distributed throughout the batter.

4

Butter Up

Now, it's time to add some buttery goodness. Cut 1/2 cup (115g) of cold unsalted butter into small cubes and add them to the dry ingredients. Using your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. Imagine you're a pastry Picasso creating a buttery masterpiece!

5

Wet and Dry Tango

In a separate bowl, whisk together 1/2 cup (120ml) of buttermilk and 1 large egg. Pour the wet ingredients into the buttery flour mixture and stir until everything is just combined. Be careful not to overmix, or your scones may lose their flaky charm!

6

Shape Those Scones

Turn the dough out onto a lightly floured surface and gently knead it a few times, just until it comes together. Pat it into a 1-inch thick circle and cut out scones using a round cookie cutter. Place the scones on a baking sheet lined with parchment paper, giving them some room to spread their wings.

7

Bake to Perfection

Pop your scones into the preheated oven and let them bake for about 15 minutes, or until they turn golden brown and appear irresistibly scrumptious. When they're done, remove them from the oven and let them cool on a wire rack for a few minutes. Patience, dear baker!

8

Enjoy the Gluten-Free Glory

Congratulations, you've made it to the final step! It's time to grab a cup of tea, slather your scones with some butter or jam if you fancy, and take a bite into gluten-free heaven. Bask in the glory of your Sunset Savannah Scones!