Recipe: Gluten-Free Currant, Orange and Rosemary Scones

Recipe: Gluten-Free Currant, Orange and Rosemary Scones

gluten-free scones from Heather HardcastleWhile desserts may always be tempting, they need not be overly indulgent, especially with Flour Craft Bakery in San Anselmo, which is considered central Marin County.

Flour Craft Bakery was originally conceptualized in 2010 as a farmers market mainstay, where gluten-intolerant chef Heather Hardcastle, who trained at the Culinary Institute of America in Napa Valley, sold her signature granola along with a selection of gluten-free treats. After a few successful years, a storefront seemed a logical next step. With the help of business-minded partner Rick Perko, San Anselmo’s gluten-free patisserie opened in 2013; it now offers muffins and morning pastries, custom cakes, savory breakfast and lunch options, and much more — all without those pesky plant proteins.

“We sell several seasonal flavors of scones at the bakery and they are a customer (and staff) favorite,” Hardcastle says. “Buttery, flaky, light — they’re everything a proper scone should be and trust me, no one will suspect they’re gluten-free.”

Gluten-Free Currant, Orange and Rosemary Scones

Yields 16 scones

Gluten-Free Currant, Orange and Rosemary Scones


  • 3 cups brown rice flour
  • 3/4 cup sugar
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon xanthan gum
  • 6 ounces chilled butter, cubed
  • 1 tablespoon orange zest
  • 2 eggs
  • 12 ounces cream (plus 2 tablespoons for brushing)
  • 1/4 cup currants, soaked and drained
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons candied orange peel, diced (optional)
  • 2 tablespoons turbinado sugar 


1. Preheat oven to 375 degrees. Line a sheet pan with parchment paper.

2. In a stand mixer fitted with the paddle attachment, mix dry ingredients until just combined. Add butter and orange zest and mix until the butter pieces are about the size of peas. Add eggs and mix on low speed until mixture resembles coarse meal. Add cream and mix until dough just starts to come together. Add currants, rosemary, and candied orange peel (if using), and mix until just combined.

3. Divide dough into two equal-size rounds and wrap in plastic. Chill dough for at least 20 minutes.

4. When chilled, turn out dough onto work surface dusted with brown rice flour.

5. Pat each round into a circle, about 8-inch diameter by 1/2-inch thick.

6. Cut the rounds into eight triangles by first cutting each round in half, then cutting halves into quarters, then cutting each quarter in half again.

7. Arrange scones on a baking sheet with 2 inches of space between. Brush with reserved 2 tablespoons heavy cream and sprinkle with sanding sugar.

8. Bake for 20-25 minutes until lightly golden on edges and middle is just set.

9. Cool to room temperature before serving.


This article originally appeared in Marin Magazine.

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