July 10, 2018

Gluten-Free Petite Vanilla Bean Scones ~ #BreadBakers

Just sitting here on the corner of awesome and bombdiggity - that is how I would describe these gluten free scones.

The theme this month for #BreadBakers is Gluten-Free Bread. I do not bake a lot with gluten-free products, so I decided that scones would be a good compromise. I love the Petite Vanilla Beans Scones at Starbucks, and thought it would be fun to make some that are gluten-free.

Honestly, you would be hard-pressed to find something that is easier to make than scones. My family are big fans of both the Australian and the American types of scone - yes, there is a difference - and I pronounce them differently so that my family knows what they are getting when they ask me what I am baking.

I found these scones super easy to put together and bake, and my family really enjoyed them. They would be a great treat for someone who needs to be gluten-free. When cutting the scones prior to baking, I did find that they were not petite enough for me so I cut each triangle in half again.  In these photos the look is a little deceiving as the tray looks bigger than it actually is, making the scones look bigger than they were, but I can assure you that they were about the same size as the petite ones from Starbucks.

This recipe does not make a very big batch, which can be both a good thing and a bad thing. With five people in my house, and something yummy on offer, it did mean that those who were not home missed out and were not happy.  Luckily I can whip up another batch soon - a double one for sure!

If you would like to know more about #BreadBakers and see what the other bakers made for our Gluten-Free Bread theme please scroll down below the recipe.

Gluten-Free Petite Vanilla Bean Scones

Scones ~
  • 227g (1½ cups + 2 tablespoons) all-purpose gluten free flour
  • 1 teaspoon xanthan gum (omit if your blend already contains it)
  • 30g (5 tablespoons) nonfat dry milk, ground to a fine powder in a blender or food processor
  • 30g (3 tablespoons) cornstarch
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 50g (¼ cup) granulated sugar
  • 70g (5 tablespoons) unsalted butter, chopped into large chunks and chilled
  • 1 egg, beaten and chilled
  • Seeds from half of a vanilla bean
  • 45ml (2 tablespoons) honey
  • 1 tablespoon pure vanilla extract
  • 170ml (2/3 cup) heavy whipping cream, chilled (or whole milk)

Vanilla Bean Glaze ~
  • Seeds from (other) half of a vanilla bean
  • 175g (1½ cups) confectioners’ sugar
  • 30ml (2 tablespoons) milk, plus more by the ¼ teaspoonful, if necessary

Scones ~
  1. Preheat your oven to 190℃ (375°F).
  2. Line a rimmed baking sheet with parchment paper; set it aside.
  3. In a large bowl, place the flour, xanthan gum, nonfat dry milk, cornstarch, baking powder, baking soda, salt and granulated sugar, and whisk to combine well.
  4. Add the chopped and chilled butter, and toss to coat it in the dry ingredients, then gently rub with your hands to form "crumbs"
  5. Whisk the egg, seeds from half a vanilla bean, honey, and vanilla extract into the milk or cream.
  6. Create a well in the center of the dry ingredients and add the milk or cream mixture, mixing gently until the dough begins to come together. handling the dough as little as possible.
  7. Place the dough on a cutting board and gently knead, forming a smooth, even surface, then form an 18cm (7-inch) square that is about 2cm (3/4-inch) thick. 
  8. Cut the dough into 4 equal squares.
  9. Cut each square into 4 equal triangles by cutting an “X” through the center of the square.
  10. Place the wedges about 5cm (2-inches) apart from one another on the prepared baking sheet, and chill in the freezer until firm (about 10 minutes).
  11. Remove the baking sheet from the freezer and place in the center of the preheated oven.
  12. Bake until the scones are puffed and very pale golden (about 10 minutes).
  13. Remove from the oven and allow to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
  14. While the scones are cooling, make the glaze
Vanilla Bean Glaze ~
  1. In a small bowl, mix the seeds from the (other) half of a vanilla bean into the confectioners’ sugar until the seeds are evenly distributed throughout the sugar.
  2. Add 2 tablespoon of milk, and mix well, until a thick paste forms. Add more milk by the ¼-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze.Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it.
  3. Either dip the tops of the cooled scones into the glaze, or spoons it on top of the scones and spread into an even layer.
  4. Allow to set at room temperature before serving.


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.
Mahalo to our host this month, Stacy, from Food Lust People Love.

And don’t forget to check out all the fantastic gluten-free breads baked by our talented bakers ~


  1. Your pretty little scones would be perfect tea party or shower fare, Felice. I love the speckles of vanilla bean in the glaze!

  2. I never knew there was a difference between our scones and European scones. I learned something new today.

  3. I love the visible seeds in that glaze. These sound delicious!

  4. thought I commented here, earlier...
    I love these cute pick-me-ups, Felice... perfect for a sweet lovers tooth / kids party :)


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