DIY Gluten-Free Mix™ – Butter Scones

DIY Gluten-Free Mix™ – Butter Scones


Dry Mix

  • 2 cups Freedom Delivered gluten-free All Purpose Flour (248 g)
  • 1/3 cup granulated sugar (plus 1 tablespoon for sprinkling on top before baking)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt


  • 8 tablespoons unsalted butter, cubed and frozen (the smaller the cubes the better to mix with the flour)
  • 1/2 cup sour cream, dairy or non-dairy (I have used almond milk yogurt, vanilla--delicious)
  • 1 Large egg


  • 1/2 cup raisins or any dried fruit (dusted with 1 teaspoon of flour)


To prepare Cranberry-Orange scone, substitute dried cranberries for raisins and add a sprinkling of orange zest to the dough.  To make Lemon-Blueberry scones substitute frozen or fresh blueberries for the raisins and add a sprinkling of lemon zest to the dough.


Dry Mix
Step 1
Gater the dry mix ingredients and mark the zip bags. Set up the bags by rolling the tops of the zip bags about 2-inches down so they stay open. Set each one in a container to hold them upright.
Step 2
Carefully weigh the flour for each bag. Measure the sugar, baking powder, baking soda and salt and add to each bag. Zip each bag closed and put into a gallon zip bag with a copy of the recipe for future baking.
Step 3
Adjust rack to lower than the middle position in oven and preheat to 400 degrees F.. Line baking sheet with parchment paper. Set aside.
Step 4
In a medium bowl pour prepared dry mix. Using a pastry blender, two knives or your fingers, work the frozen cubes of butter into the flour mixture. It should resemble coarse meal. Stir in raisins or dried fruit, if using.
Step 5
In a small bowl, whisk together the sour cream and egg. Stir the sour cream mix into the flour mix until large clumps appear. The dough will be sticky in places and very dry in other places at first. Use your hands to continue to mix the dough together. The warmth of your hands helps mix the dough.
Step 6
Turn out onto a floured surface and pat into a circle about 7-inches in diameter and about 3/4-inch thick. Place on parchment lined baking sheet. Sprinkle with 1 teaspoon of sugar. With a sharp knife, cut round into 8 triangles--separate slightly.
Step 7
Bake in preheated oven for about 15 - 17 minutes, until golden. Cool for 5 minutes and serve warm with butter and jam.