These gluten free rosemary scones with blood orange glaze are the perfect wintertime treat! A golden and slightly crisp exterior gives way to a soft and crumbly interior flavored with aromatic rosemary. Fresh blood orange juice lends both flavor and color to the tangy glaze that pairs perfectly with the piney rosemary. These scones are both gluten free and vegan making them perfect to share with those that have food sensitivities and allergies.
The inspiration for these lovely gluten free and vegan scones came from the garden. I like to run my hands through the rosemary each time I’m outside. The scent is so lovely and fresh and grounding and it lingers well after our brief encounter. I decided to imbue this feeling into a scone and top it with a tangy blood orange glaze because I just can’t seem to get enough of the tart and floral taste of blood oranges this time of the year!
Why You’ll Love These Gluten Free Rosemary Scones
- The combination of rosemary and blood orange is the perfect pick-me-up for cold and dark winter days!
- They have the BEST scone texture: golden and crisp on the outside with a soft and crumbly inside.
- They’re perfect for pairing with your favorite hot beverage.
Grab These Ingredients
- Bob’s Red Mill Gluten Free 1:1 Baking Flour — this is my go-to gluten free flour mix that never lets me down! I don’t recommend using other blends as I have the best and most consistent results with this one.
- Sea Salt — use a finely ground version to season and balance all of the flavors. Without salt, the scones tend to taste a little flat.
- Baking Powder — helps give the scones lift. If you’re celiac, make sure your baking powder is gluten free as cross contamination is possible with some brands.
- Cane Sugar — adds a touch of sweetness and helps the scones to brown in the oven.
- Rosemary — adds aromatic flavor. Make sure to use fresh rosemary for the best results!
- Miyoko’s Cultured Vegan Butter — this is my go-to butter for baking. No, this isn’t a sponsored post, I just prefer the results to pretty much every other brand I’ve used! If you don’t need these to be vegan, feel free to use regular unsalted butter.
- Ground Flax Seed + Hot Water — this is essentially our vegan “egg”. It helps bind the mixture and keep it from being too crumbly. If you eat eggs, you can substitute one large egg in place of the ground flax and hot water mixture.
- Non-Dairy Milk — adds moisture and a touch of fat. Full fat coconut milk and oat milk are typically my go-to options but you can use your favorite unsweetened/unflavored one here.
- Apple Cider Vinegar — ensures these are tender and gives them the slightest tang (similar to using buttermilk).
- Powdered Sugar — forms the bulk of the glaze.
- Blood Orange Juice — adds tangy flavor to the glaze. Feel free to substitute with regular orange juice if you can’t find blood oranges.
Tips for Ensuring the Best Scone Texture
Use cold butter and milk and don’t skip the step of chilling the rounds of dough in the freezer. This ensures that the butter is as cold as possible so that when it hits the heat of the oven, it releases steam which yields beautiful, flaky layers.
Sprinkle the tops of the scones with sugar before baking them. This helps the scones to brown and gives them a crisp exterior.
Use a scale! This recipe was developed based on ratios so a scale will yield the best and most precise results for the ingredients that are measured in grams.
While this is not a sponsored post, there are two specific ingredients that I recommend using to ensure the most reliable and tastiest results: Bob’s Red Mill Gluten Free 1:1 Baking Flour and Miyoko’s Cultured Vegan Butter. If these are not available where you live, no worries! Use your favorite gluten free flour blend and a vegan baking butter block (NOT the spread style vegan butter sold in tubs).
Other Scones to Enjoy
If rosemary and blood orange aren’t your thing, try the plain version of these scones or these maple glazed pumpkin ones. Both are gluten free and vegan and incredibly delicious!
Gluten Free Rosemary Scones with Blood Orange Glaze
- Total Time: 30-32 minutes
- Yield: 12 scones 1x
- Diet: Gluten Free
Description
These gluten free rosemary scones with blood orange glaze are the perfect wintertime treat! A golden and slightly crisp exterior gives way to a soft and crumbly interior flavored with aromatic rosemary. Fresh blood orange juice lends both flavor and color to the tangy glaze that pairs perfectly with the piney rosemary. These scones are both gluten free and vegan making them perfect to share with those that have food sensitivities and allergies.
Ingredients
- 240 grams Bob’s Red Mill Gluten Free 1:1 Baking Flour
- pinch of sea salt
- 1 tablespoon baking powder
- 2 tablespoons cane sugar, plus a bit extra to sprinkle on top
- 1 tablespoon finely chopped fresh rosemary
- 90 grams cold Miyoko’s Cultured Vegan Butter, cut into cubes
- 10 grams ground flax seed
- 50 grams hot water
- 110 grams cold non-dairy milk (I used oat for this batch)
- 10 grams apple cider vinegar
- 3/4 cup powdered sugar
- 2–3 tablespoons blood orange juice
Instructions
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set it aside.
Combine the ground flax seed and hot water in a small bowl. Mix, then set it aside to thicken for about 10 minutes.
Add the chopped rosemary and sugar to a medium-sized bowl. Rub the chopped rosemary into the sugar with your fingers to help it begin to release it’s flavor. Add the flour, salt, and baking powder to the bowl with the sugar and rosemary. Whisk to combine. Add the cold butter and cut it into the flour with a pastry blender, your fingers, or a fork until it is roughly the size of peas or a bit smaller. The mixture should look crumbly.
Mix together the thickened flax mixture, plant milk, and apple cider vinegar in a separate bowl. Add the wet ingredients to the dry and begin to mix with a wooden spoon to bring the dough together. I often bring the last of it together by hand to make sure I incorporate all of the flour. Since these are gluten free, you don’t need to worry about overworking the dough! Form the dough into two one-inch thick rounds. They will be roughly four to five inches in diameter. Wrap the dough in parchment or plastic wrap and set it in the freezer to chill for at least 15 minutes until firm.
Remove the dough rounds from the freezer and set them on your parchment-lined baking sheet. Sprinkle the top of each round with a bit of the cane sugar, then cut it into six equal wedges. Separate the wedges out onto the sheet, making sure to leave a couple of inches between each scone. Bake the scones at 425 degrees for 15-17 minutes or until they have puffed and are just barely beginning to turn golden around the edges. Cool the scones completely before glazing.
To make the glaze, sift the powdered sugar into a bowl. Add 2 tbsp of the blood orange juice to begin with. Whisk it into the powdered sugar to create the glaze. If it seems to thick, add a bit more blood orange juice. You want it to have a thick yet pourable consistency in order to drizzle it over the scones. Drizzle the top of each scone with the glaze, then allow the glaze to set before serving.
Notes
These are best enjoyed the day they are made! Leftovers can be left on a plate in your (turned off and cooled) oven.
- Prep Time: 15 minutes
- Cook Time: 15-17 minutes
- Category: baked good
