These gluten-free scones with chai almonds and brown butter maple glaze are the perfect sweet treat for cold mornings with tea!
Why You'll Love This
These gluten-free scones are the perfect motivation to rise and shine on chilly mornings! Bursting with the warm, inviting flavors of rich Chai Almonds from Santé Nuts, these delightful treats are sure to awaken your senses and elevate your breakfast experience. The addition of a decadent brown butter maple glaze drizzled on top adds a touch of indulgence, creating a harmonious balance of sweetness and nuttiness. Whether you enjoy them fresh out of the oven or warmed slightly the next day, these scones are sure to become a special part of your morning routine!
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Scones: The Wonderful Tea-Time Snack
Scones, likely originating from Scotland, were first mentioned by a Scottish poet in 1513 and were originally made from oats, shaped into rounds and cooked over an open fire. They gained popularity around 1840 when Anna, the Duchess of Bedford, requested them with her afternoon tea, leading to the tradition of "afternoon tea." Today, scones come in many variations. In this recipe, we’ll make gluten-free scones with chai almonds and a brown butter maple glaze—perfect for the holidays!
Ingredients
Here is everything you will need!
- Gluten Free Baking Flour: Provides structure and texture.
- Cane Sugar: Adds sweetness and aids browning.
- Baking Powder: Leavens the dough for a light texture.
- Nutmeg: Adds warm, aromatic spice.
- Salt: Balances flavors and enhances taste.
- Frozen Butter: Creates a flaky, tender crumb.
- Chai Almonds: Adds crunch and chai spice flavor.
- Greek Yogurt: Moistens and adds tang.
- Egg (Room Temp): Binds ingredients and adds richness.
- Vanilla Extract: Enhances flavor with a sweet aroma.
- Egg Wash: Provides a golden, shiny finish.
- Coarse Sugar: Adds a sweet, crunchy topping.
Brown Butter Maple Glaze
- Unsalted Butter: Adds richness and moisture.
- Maple Syrup: Sweetens with a caramel-like flavor.
- Powdered Sugar: Provides smooth, light sweetness.
- Vanilla: Enhances flavor with subtle sweetness.
Substituions & Variations
These tips below can help you adjust the recipe!
- Maple Cinnamon Glaze: Add some cinnamon and nutmeg to the brown butter maple glaze to add a little spice.
Please note that this recipe has not been tested with any other substitutions or variations than the ones listed above.
Equipment
For this recipe, you will need; a few mixing bowls, a food processor, a baking tray and a saucepan.
Instructions
Now that we know the origins of scones, let's start the recipe! Combine Bob's Red Mill 1-to-1 Gluten Free Baking Flour, sugar, baking powder, nutmeg, and salt. This flour provides the perfect consistency and already includes xanthan gum, so no need to add more! Mix the dry ingredients, then transfer to a food processor for the next step.
Next, we’ll add frozen butter, which is crucial for keeping the scones from spreading and maintaining flakiness. Avoid room temperature or refrigerated butter for the best results! Grate, using a cheese grater, the frozen butter into the mixture for even distribution. The finer pieces integrate easily into the flour, saving time. Once incorporated, pulse until you achieve pea-sized crumbles, then transfer back to your mixing bowl and set aside.
The Benefit of Using Greek Yogurt
In a separate bowl, whisk together Greek yogurt, egg, and vanilla extract. Greek yogurt is preferred over sour cream or buttermilk for its lighter texture, which helps achieve airy gluten-free scones. Pour this mixture into the dry ingredients with the pea-sized butter crumbles and fold gently with a spatula. Once combined, fold in the chopped chai almonds.
The Best Part- The Chopped Almonds!
In this recipe, we use Chai Almonds from Santé Nuts, a brand I’ve trusted for over three years. Their small-batch nuts are perfectly seasoned and have a great crunch, plus they’re family-owned since 2004. I love adding their nuts to both savory dishes and desserts due to their versatility. You can use code "BOTTOMLESSPIT" for 15% off your order!
For inspiration, here are some recipes featuring Santé nuts:
Finishing Touches
After adding the chopped chai almonds, place a large piece of plastic wrap on the counter and use wet hands to transfer the dough. Shape it into a 6" disk about 1" thick, wrap it, and refrigerate for 30 minutes. Preheat your oven to 400°F and line a baking tray with parchment paper.
Once chilled, unwrap the dough and place it on a floured surface. Cut it into six wedges using a knife or pastry scraper. Transfer the scones to the prepared tray, then whisk one egg with a tablespoon of water and brush it over the scones. Sprinkle with coarse sugar and bake for 18 minutes until golden. Allow to cool for at least 20 minutes before serving.
Brow Butter Maple Glaze- YUMM!
To finish your scones, make a delicious brown butter maple glaze. Start by melting butter in a saucepan over medium-high heat until it turns golden brown and has a nutty aroma, stirring as you go. After about three minutes, remove from heat and strain through a colander for a smoother glaze. Whisk in maple syrup and vanilla extract, then sift in powdered sugar to eliminate lumps. Once the scones are at room temperature, drizzle the glaze over them for a perfect finish!
Serving Suggestions
And just like that, you have gluten-free scones! They may seem intimidating, but they’re easy to make with the right ingredients and some refrigeration time. I love preparing a batch for family or friends during the holidays; they pair perfectly with coffee or tea.
Storage
Leftovers store easily in a bag or sealed container in a dry place. To reheat, use a toaster oven or oven, but avoid the microwave to preserve the scone’s consistency and glaze. Enjoy!
FAQ
Absolutely! These are a perfect recipe to batch and serve to family and friends.
Feel free to add nuts or fruit of your choosing to each scone before baking!
Related
Gluten-Free Scones with Chai Almonds and a Brown Butter Maple Glaze
Course: Pastry, Breakfast, BrunchDifficulty: Medium4
servings30
minutes40
minutes300
kcalDon't miss this perfect fall breakfast recipe! These gluten-free scones are just the baked good you need this holiday season to pair with your morning cup of coffee or tea.
Ingredients
1 ½ cups gluten free baking flour
¼ cup cane sugar
1 tablespoon baking powder
1 teaspoon nutmeg
½ teaspoon salt
8 tablespoons butter, frozen
½ cup chai almonds, chopped
⅔ cup greek yogurt
1 egg, room temperature
2 teaspoons vanilla extract
Egg wash
Coarse sugar for toppings
- Ingredients for the Brown Butter Maple Glaze
2 tablespoons unsalted butter
¼ cup maple syrup
⅓ cup powdered sugar
1 teaspoon vanilla
Directions
- Instructions for the scones
- Combine the flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl. Then, add it to a food processor.
- Grate the frozen butter into the food processor. Pulse to combine until pea-sized crumbles form. Then, transfer back to the mixing bowl.
- In a separate bowl, whisk together the Greek yogurt, egg, and vanilla extract.
- Pour the mixture into the mixing bowl, use a spatula to fold in and combine with the dry ingredients.
- Once thoroughly combined, fold in the chopped almonds.
- Spread out a large piece of plastic wrap and use wet hands to transfer the dough. Wet your hands again and shape the dough into a 6" disk that is roughly 1" thick. Wrap the plastic wrap around the dough and refrigerate for 30 minutes.
- Preheat the oven to 400 degrees and line a large baking tray with parchment paper.
- Remove the plastic wrap from the scones and place on a lightly floured or greased surface. Use a clean knife to cut the dough into 6 even wedges.
- Place the scones on the prepared baking tray. Whisk together one egg and a tablespoon of water and brush the scones before sprinkling sugar on top.
- Bake on the center rack for 18 minutes until golden. Remove from the oven and allow to cool for at least 20 minutes.
- Instructions for the brown butter maple glaze
- Add the butter to a saucepan and melt over medium-high heat. Allow it to brown slightly, until it's golden brown and has a nutty aroma. Remember to stir as you go.
- Remove from heat and whisk in the maple syrup and vanilla extract. Then, sift in the powdered sugar.
- Once the scones have cooled to room temperature, drizzle the glaze over the scones.
Recipe Video
Notes
- Allow the scones to cool to room temperature before glazing, then allow the glaze to set before serving.
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