Can You Freeze Gluten Free Scones? Tips + Easy Recipe
You may be wondering if you can freeze gluten free scones, whether unbaked scones or baked scones, the answer is yes!These gluten free scones are easy to make and freeze easily to extend their shelf life so you can have freshly baked scones when you have a craving or unexpected guests arrive.I will share with you my favorite scone recipe with simple steps that can be made into any type of scone from sweet to savory without the need for wheat flour.
Equipment
- Parchment Paper or Silpat Mat
- baking sheet
- Sharp Knife
- Spatula or Pie Server
- Large Bowl
- Wooden Spoon
- Whisk
- small bowl
Ingredients
Scones Batter
- 2 large eggs room temperature *Optional: 1 additional large egg in small bowl, whisked for brushing on tops
- 1/2 cup heavy cream
- 1 1/2 Tablespoons vanilla extract
- 1/2 cup coconut flour
- 1/2 cup almond flour plus extra for dusting
- 1/4 teaspoons salt
- 1/8 teaspoons powdered stevia
- 2 teaspoons baking powder
- 3 Tablespoons keto brown sugar
- 2 Tablespoons monkfruit or erithrytol granulated sweetener
- 1 cup additions ex. berries, nuts, chocolate chips
- 1/2 cup butter; melted and cooled
Drizzle Topping
- 1/2 cup confectioners erithrytol/swerve
- 1/2 tsp vanilla
- 2 Tbsp heavy cream
- 5 tsp water
Instructions
Gluten Free Scones
- Preheat oven to 350F
- Mix dry ingredients in a medium bowl.
- In a large bowl whisk the wet ingredients EXCEPT butter.
- Mix dry ingredients into wet ingredients.
- NOW stir in the melted butter.
- Let it sit for 10 minutes.
- Turn onto a piece of parchment dusted with almond flour and work in the additions by folding in.
- Pat out into a flat round approximately 10 inches wide.
- Cut into 8 triangles and separate slightly to fit onto a 9×13 cookie sheet.
- Optionally brush tops with whisked egg and sprinkle with additional monk fruit.
- Bake 30 min until almost firm and golden brown.
Scone Drizzle
- Whisk drizzle ingredients in a small bowl.
- Once scones have cooled for at least 20 minutes, drizzle with topping!
- Keep in airtight container up to 5 days. Lasts longer in the fridge.
Freezing Scones
- The best way to do this is to place the cooked scones in a single layer onto a baking sheet and freeze for one hour.This flash freezes the scones, so they hold up better in the long run, plus reduces freezer burn during the freezing process.At this point, once flash frozen, wrap each one with cling film or aluminum foil and place the wrapped scones in a zip top freezer bag.Consider wrapping them with two layers of plastic wrap, if you know they will be in the freezer close to the maximum time to prevent too much air coming in contact with them.Only put the number of scones that will easily fit into the plastic bag and do not fill it too full.Label the bag with the date they are best by which is 2 months from baking date.
Reheating Frozen Scones
- Oven Method:The first method is to warm it up in an oven or toaster oven.Remove the plastic wrap from around the scone and place on some aluminum foil or a bit of parchment paper.If you are only using a pan, give it a light coating of cooking spray so the scone does not stick.Turn the oven to 350F(180C) and bake the frozen scone for 8 minutes.If it still needs additional time, bake again for 3-5 extra minutes.
- Microwave Method:The second method is to warm up your scone in the microwave.Remove the plastic wrap and wrap in a damp paper towel before placing on the microwave rack.Place the wrapped scone on the microwave plate and cook on HIGH for 2-3 minutes.You only need a couple of minutes at a time to make sure it gets warmed up evenly.Choosing the defrost setting on your microwave can also be used.This will gently defrost them without warming them up, then put in for a second time for a few minutes on HIGH.
Notes
- Turn these into savory scones by adding in some garlic powder, cheese and possibly chives to create cheese scones that go perfect with some soup or stew.
- Of course you can use fresh blueberries easily to change this easy scone recipe into keto blueberry scones.
- Turn this scone recipe into potato scones by substituting 1/2 of the almond flour with cooked mashed potatoes.
- Try a caramel extract and finish it off with a pinch of salt on the top instead of the monk fruit to create a salted caramel scone.
- If you want to make these dairy free, just substitute the heavy cream with almond milk.
- If you do not have heavy cream but can still eat dairy, just thin out 2 tablespoons of sour cream with a little warm water and whisk. Use 2 tablespoons per cup called for.
- You can also add in dots of cream cheese to the batter when it calls for you to fold in the fruit. Only use very cold, small bits so they hold up in the oven.
| Nutrition Facts | |
|---|---|
| Serving size: 1 scone | |
| Servings: 8 | |
| Amount per serving | |
| Calories | 164 |
| % Daily Value* | |
| Total Fat 15.3g | 20% |
| Saturated Fat 8.8g | 44% |
| Cholesterol 83mg | 28% |
| Sodium 104mg | 5% |
| Total Carbohydrate 4.6g | 2% |
| Dietary Fiber 0.5g | 2% |
| Total Sugars 2.4g | |
| Protein 2.3g | |
| Vitamin D 15mcg | 73% |
| Calcium 67mg | 5% |
| Iron 0mg | 2% |
| Potassium 150mg | 3% |
Nutrition
Calories: 164kcal
Tried this recipe?Let us know how it was!