Gluten Free Scones on a blue plate with a blue plaid towel underneath

Gluten Free Scones

Written by on in Dessert, Main Dish
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I don’t know about you, but I grew up eating a family dinner we called Navajo Tacos. These tacos were served on delicious scones that had been fried in oil to perfection then topped with taco meat and any toppings you liked. It was a family favorite.

But how could I do this with gluten free flours? Wouldn’t they fall apart when I tried to pick them up and place in the hot oil? Well, I am happy to report that this scone recipe holds up for transporting to the oil, but you do need to be careful. Don’t stretch the dough before placing in the hot oil. This dough doesn’t stretch as it has no gluten.:)

3 Tools that make this recipe a cinch

One tool that I find extremely helpful in making this is a large metal dough scraper. I use it quite often with gluten free dough as it is a wetter dough because you have to hydrate it so much more. You will need this tool to help you add just a little bit of flour before you roll out the dough. You will also need it to help you gently transport the dough from the parchment paper to the hot oil.

Another tool that makes this recipe a cinch is a pizza slicer. And most of us have one of those lying around, so that make life easy. This is the easiest way to cut the dough into rectangles because again, this is a wetter dough.

And lastly, you will need a metal or wired skimmer. This is a tool used to get your food items out of hot oil. Mine has a bamboo handle and the “basket” part is made of copper wire. There are stainless steel ones, and all sorts you can buy. Whatever form you prefer, this is an essential tool when frying.

Gluten Free Scones on a blue plate with a blue plaid towel underneath

Gluten Free Scones

This gluten free scone bread dough is fried in hot oil then topped with either a savory option like tacos, or sweet option like butter and honey or butter and cinnamon/sugar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Dessert, dinner
Cuisine American
Servings 14 scones(approx)

Equipment

  • 1 Bosch mixer
  • 1 large pot or frying pan for frying the scones
  • measuring cups, spoons, wired skimmer for scooping out scones, pizza slicer, metal dough scraper, rolling pin
  • parchment paper
  • plate with paper towels
  • candy thermometer, metal prong thermometer, or instant read thermometer for tracking the temperature of the oil

Ingredients
  

  • 4 1/2 C Emma's all purpose gluten free flour blend
  • 1 1/2 TBSP sugar
  • 1 TBSP saf instant yeast
  • 1 TBSP psyllium husk(use 1/2 TBSP if using the powder form)
  • 1 1/2 tsp sea salt
  • 1 2/3 C water

For Frying

  • Oil for frying, I prefer Olive oil, but you can use canola oil too

Instructions
 

  • In a large pot add olive oil until it is about 3 inches from the bottom of your pan. Turn heat to medium-high and bring oil up to 325 degrees. Depending on your stove, this may take a little bit, so timing is important. You don't want you dough to be ready and your oil isn't. The dough will become harder to work with if it sits too long.
  • Mix all ingredients together in Bosh with cookie paddles until combined. Remove paddles and let rest for 5 minutes.
  • On a parchment paper with more all purpose flour on it, scrape out dough. Then lightly flour the top of the dough, and using the metal dough scraper, add just enough flour as you move it about so that it won't stick to the parchment paper. DO NOT add too much extra flour or it will dry out the dough too much.
  • Roll out the dough until it's about 1/4-1/3 inch thick. Then, using a pizza slicer, slice dough into rectangles about the size you want for eating. These will not rise, so no need for a rise time.
  • Using the dough scraper, gently get the dough rectangles and place them in the hot oil. I like to fry 3-4 at a time in my pot. Fry each rectangle for about 1.5 minutes on each side using a frying skimmer to flip the dough. They should be nicely browned on each side. If you don't fry them long enough they will be doughy in the middle– too long and they will be too crunchy. It will take around 20 minutes to fry all the scones.
  • Let cool on a plate with paper towels to let some of the oil drain off before serving.
  • Serve warm. Savory toppings can be taco meat, cheese, sour cream. salsa, guacamole, etc. Sweet toppings can be butter and honey or butter and cinnamon/sugar.

Notes

Altitude/Humidity, etc can affect the amount of water you need. If you are worried, no not add all the water at once.  Remember, gluten free doughs need more water than regular dough.  They also take a little longer to absorb the water.  This takes practice, so don’t give up if this is hard to figure out…we all go through that process.
Keyword Fry Bread, gluten free, main dish, Navajo Tacos, Scones, tacos

These gluten free scones are absolutely one of my family’s favorite dinners- even my gluten eaters LOVE this recipe. I hope this recipe will help you create many memories with your family.

Emma

PS Need a homemade taco seasoning recipe? I got you.

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