Tea gives these very simple scones a little bit of elegance. Perfect as a slightly sweet treat for breakfast or brunch. Prep time 10 min. Bake time 25 min. Makes 8 Gluten-Free Tea Scones.
Ingredients
- ¼ C boiling water
- 1 bag of Earl Grey tea (or tea of your choice*)
- ¼ C butter, melted
- ½ C white sugar
- 2 eggs
- 1 t vanilla
- ¾ C white rice flour
- ¾ C tapioca flour
- ½ C almond flour
- 2 t baking powder
- ½ t xanthan gum
* I’ve made these with Earl Grey, Constant Comment, and Black Tea with good results. I haven’t tried others but imagine that any of your favorite teas would work just as well.
Preheat oven to 375 degrees.
Pour boiling water over tea bag and allow to sit for 5 minutes or until tea water is dark.
Mix melted butter and sugar together. Add eggs, tea water, and vanilla. Thoroughly combine.
In a separate bowl, whisk together flours, baking powder, and xanthan gum. Add dry ingredients to wet mixture all at once and use hand or stand mixer on medium until thoroughly combined.
Put batter in greased 8” round cake pan and gently spread as needed to level. (If your cake pan is 9″, decrease baking time slightly.)
Bake at 375 degrees for 18 – 20 minutes or until set and edges start to brown.
Remove from oven. Run a knife around the edges to loosen. Carefully invert pan onto parchment paper on a cookie sheet.
Leave scone ‘cake’ upside down. Using a serrated knife, gently cut into 8 pie-shaped pieces and move them apart so there’s space between them.
Cook your Gluten-Free Tea Scones for 5 more minutes at 375 degrees. Remove from oven and place on a rack to cool.
Enjoy!
If you’d like a heartier scone, try my Gluten-Free Mini Chocolate Chip Scones.
Recipe originally published on this website in May, 2020. Photo has been updated. Method and ingredients also updated slightly.