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
- 2 teaspoons xanthan gum
- 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.
- 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.
If you don’t have access to vanilla beans, use an extra teaspoon of good quality vanilla extract.
Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.