Bob’s Red Mill Bakery Scones

Flaky and delicious scones from our bakery. Add in frozen fruit of your choice. *Indulgent* High Fiber, Soy Free.

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Votes: 26
Rating: 3.54
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Servings 16people
Submitted By Bob's Red Mill Bakery
Flaky and delicious scones from our bakery. Add in frozen fruit of your choice. *Indulgent* High Fiber, Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 26
Rating: 3.54
You:
Rate this recipe!
Servings 16people
Submitted By Bob's Red Mill Bakery
Flaky and delicious scones from our bakery. Add in frozen fruit of your choice. *Indulgent* High Fiber, Soy Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F.
  2. Combine the dry ingredients in a large bowl.
  3. Cut up unsalted butter into small cubes and add to dry ingredients. Mix until butter is completely coated with flour and is in small chunks.
  4. Add eggs, milk and vanilla. Stir just until mixed.
  5. Fold in two cups of frozen fruit. Do not overmix.
  6. Flour the counter top and divide the dough into two each portions.
  7. Shape them into a circle, about 1 inch thick. Slice into 8 scones and place on cookie sheet.
  8. Bake 15 - 20 minutes, until golden brown.



    Yield 16 servings.
Products Used in this Recipe
Recipe Comments

2 thoughts on “Bob’s Red Mill Bakery Scones

  1. Elisa Rocha

    What do I need to keep in mind when substituting these flours for the 1 to 1 or the all purpose? ( recipe for Bakery Scones? Would it be the Xantham Gum for the All Purpose Flour, but not the 1 to 1?

    Reply
    1. recipe specialist

      Hi Elisa,
      When using our Gluten Free All Purpose Baking Flour you will need to add Xanthan Gum as it is not included in the blend. For a recipe like this, or for baked goods like muffins and quick-breads, you can add 3/4 teaspoon of Xanthan Gum per cup of flour used. If you are using our Gluten Free 1-to-1 Baking Flour, there is no need to add Xanthan Gum as it is already included in the mix. Our 1-to-1 baking flour is a lighter blend similar to a pastry flour while our Gluten Free All Purpose is a heartier blend with a higher protein content (this is a blend that works well for yeast breads). Using these flours will result in a different taste and texture as well.

      Reply

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