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A gluten free orange scone on a plate. The scone has orange icing dripping down over the sides of the scone.

Gluten Free Orange Scones

Sandi Gaertner
Delicious flaky gluten free orange scones topped with an orange icing.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Chill Time - Optional 15 minutes
Total Time 1 hour 10 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Scones
Cuisine American
Servings 8 scones
Calories 308 kcal

Ingredients
  

  • 2 cups gluten free flour blend 286.7 grams King Arthur blend only. See notes.
  • ½ cup sugar
  • 2 teaspoons baking soda
  • ⅛ teaspoon salt
  • 2 large eggs
  • 6 tablespoons unsalted butter
  • ¼ cup orange juice
  • ¼ cup milk or non-dairy milk
  • 2 tablespoons orange zest

Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons orange juice

Instructions
 

  • Preheat the oven to 350º F.
  • In a large mixing bowl, add the dry ingredients and whisk to blend.
  • Add the cold butter chunks and use a pastry blender to cut the butter into the dry ingredients. The resulting mixture should resemble crumbles.
  • In a smaller bowl, add the wet ingredients, including the orange zest. Whisk to mix.
  • Pour the wet ingredients into the dry ingredients and mix into a soft dough.
  • Place the dough onto a parchment paper lined baking sheet. Shape the dough into a circle shape two inches thick.
  • Cut the dough into 8 wedges. Sprinkle coarse sugar over the dough (optional.)
  • You can bake the scones in a circle or separate the scones and bake.
  • Bake for 22-27 minutes. The baking time will vary depending on if you bake in a circle or as individual scones and by the thickness of the scones.
  • Remove the scones from the oven to a cooling rack.
  • Add the powdered sugar to a small bowl. Mix in 2-3 tablespoons of orange juice. Glaze the scones when the scones are fully cooled.

Notes

  1. I used King Arthur Measure for Measure to test this recipe. Other blends will work, but I haven't tested any others. Keep an eye on the moisture level; some blends will need more or less moisture, depending on the starch level.
  2. If your blend doesn't contain xanthan or guar gum, add one teaspoon.
  3. You can use a pastry blender or a cheese grater to cut in the cold butter.
  4. Store in an airtight container in the fridge for up to 4 days. Freeze in a zipper-style freezer bag.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1sconeCalories: 308kcalCarbohydrates: 51gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 63mgSodium: 331mgPotassium: 56mgFiber: 3gSugar: 29gVitamin A: 381IUVitamin C: 9mgCalcium: 43mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.