Moist and flaky scones sweetened naturally with just the right amount of honey!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword eggless, gluten free, honey, scones
Total Time 30 minutesmins
Servings 8scones
Author Taleen Benson
Ingredients
2cupsgluten free flour (I use Bob's Red Mill 1 to 1)
2teaspoonsbaking powder
¼teaspoonsalt
½cupunsalted buttercold, cubed
¼cupGreek yogurt
½cuphalf & half
1teaspoonvanilla extract
⅓cuphoney
Instructions
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, baking powder, and salt. Using a pastry blender (or two knives), cut in the cubes of butter until the mixture comes together and is crumby.
In a smaller bowl, combine the yogurt, half & half, vanilla extract, and honey. Fold into the dry ingredients until combined.
Pour dough onto lined baking sheet and use your hands to form into a round disc. Use a sharp knife to cut into 8 even-sized wedges. Bake for 18-20 minutes or until scones are slightly browned. Allow the scones to cool on the baking sheet for 5-10 minutes.
Notes
Make sure your butter is cold. No need to remove from the refrigerator to soften beforehand.
The dough will be sticky, so be gentle when slicing into wedges.