Gluten-free scones typically use almond flour as a substitute for wheat flour, providing a similar texture and flavor.

Xanthan gum is a common ingredient in gluten-free baking. It acts as a binder, helping to hold the ingredients together and create a cohesive dough.

Flaxseed meal mixed with water, applesauce, and yogurt are all common egg substitutes used in gluten-free baking, including scones.

Gluten-free scones are typically baked at a moderate temperature of 400°F (200°C) to ensure even cooking and prevent over-browning.

To determine if gluten-free scones are done baking, you can check for a clean toothpick insertion, golden brown color on top, and slightly crispy edges.

Gluten-free scones should be stored in an airtight container in the refrigerator to maintain their freshness and prevent spoilage.

Gluten-free scones can typically be stored in the refrigerator for 3-4 days before they start to lose their freshness and texture.

Gluten-free scones can be frozen for up to 2 months. To freeze, wrap the scones tightly in plastic wrap and then place them in a freezer-safe bag.

Frozen gluten-free scones can be reheated in the microwave, oven, or toaster oven until they are warm and slightly crispy.

Gluten-free scones can be made with a variety of flavors and ingredients, including fruit, chocolate chips, and savory herbs and cheese.

To make the best gluten-free scones, use high-quality gluten-free flour, avoid overmixing the dough, and chill the dough before baking.

Common challenges in making gluten-free scones include dryness, crumbliness, and difficulty in rising due to the absence of gluten.

To prevent gluten-free scones from becoming too dry, use a combination of gluten-free flours, add more liquid to the dough, and avoid overbaking.

To prevent gluten-free scones from becoming too crumbly, use a combination of gluten-free flours, add more fat to the dough, and avoid overmixing.

To help gluten-free scones rise properly, use a combination of gluten-free flours, add a leavening agent to the dough, and chill the dough before baking.