Best Scones Ever (Gluten-free Version, Too!)

Amy knows how to do hospitality just right.  Her home is homey enough that you can put your feet up on the sofa and not worry if your kids spill a few crumbs, but she keeps it comfortable and nice and your heart feels happy surrounded by the pretty, comfortable decor.

These scones are like Amy’s house – just right.  Flavorful, light, airy,  and comfortable, they make your heart happy and your soul calm.  I’ve made a lot of scones in the last couple of years, and I humbly admit that these are WAY better than any I’ve made – and the ones I make are very, very good!! I feel that I can truly declare them the Best Scones Ever in good conscience :-)

Best Scones Ever Recipe

Originally from Southern Living

• 2 cups all-purpose flour (gluten-free: 2 cups of gluten free flour mix and 1 tsp. xantham gum)
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter, cut into 1/2-inch cubes
• 1 cup whipping cream, divided
• Wax paper (Amy uses a pastry cloth; I would use a silicone baking mat)

Preparation

1. Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream, stirring just until dry ingredients are moistened (Amy used a little more whipping cream here to help the dough hold together a bit bitter).
2. Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly) (Amy made hers smaller; about 4-inch rounds). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
3. 3. Bake at 450° for 13 to 15 minutes or until golden.

Sweet Variations

1. Chocolate-Cherry Scones: Stir in 1/4 cup dried cherries, coarsely chopped, and 2 oz.coarsely chopped semisweet chocolate with the cream.
2. Apricot-Ginger Scones: Stir in 1/2 cup finely chopped dried apricots and 2 Tbsp. finely chopped crystallized ginger with the cream. Drizzle with Vanilla Glaze after baking.
3. Cranberry-Pistachio Scones: Stir in 1/4 cup sweetened dried cranberries and 1/4 cup coarsely chopped roasted salted pistachios with the cream.
4. Brown Sugar-Pecan Scones: Substitute brown sugar for granulated sugar. Stir in 1/2 cup chopped toasted pecans with the cream.

Savory Variations

1. Bacon, Cheddar, and Chive Scones: Omit sugar. Stir in 3/4 cup (3-oz.) shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 Tbsp. chopped fresh chives, and 1/2 tsp. freshly ground pepper with the cream.
2. Ham-and-Swiss Scones: Omit sugar. Stir in 3/4 cup (3 oz.) shredded Swiss cheese and 3/4 cup finely chopped baked ham with the cream. Serve warm with Mustard Butter: Stir together 1/2 cup softened butter, 1 Tbsp. spicy brown mustard, and 1 Tbsp. minced sweet onion.
3. Pimiento Cheese Scones: Omit sugar. Stir in 3/4 cup (3-oz.) shredded sharp Cheddar cheese and 3 Tbsp. finely chopped pimiento with the cream.
4. Rosemary, Pear, and Asiago Scones: Omit sugar. Stir in 3/4 cup finely chopped fresh pear, 1/2 cup grated Asiago cheese, and 1 tsp. chopped fresh rosemary with the cream.

I challenge you – make them and tell me if they’re not the best ever?!  If you think yours are better, I’ll… well, I’ll come over and judge for myself :-)

– Becky