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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 14 scones(approx)
Course: Dessert, dinner
Cuisine: American
Ingredients Equipment Method Notes

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

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

Method
 

  1. 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.
  2. Mix all ingredients together in Bosh with cookie paddles until combined. Remove paddles and let rest for 5 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Let cool on a plate with paper towels to let some of the oil drain off before serving.
  7. 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.