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    Scott Adams
    Scott Adams

    Scones #2 (Gluten-Free)

    Reviewed and edited by a celiac disease expert.
    1 cup rice flour
    ½ cup potato starch
    ¼ cup tapioca flour
    ¾ teaspoon xanthan gum
    ½ teaspoon salt
    2 teaspoons baking powder
    1 teaspoon baking soda
    ¼ cup cold butter (½ stick)
    2 tablespoons shortening such as Crisco
    ¾ cup (or slightly more) buttermilk

    Sift the dry ingredients & mix them thoroughly. Cut in the butter & shortening. Mix in buttermilk as gently as possible. Dough should be moist & slightly sticky so add more if necessary, a little at a time.

    Roll out about ¾ inch thick between sheets of plastic wrap or waxed paper. Chill until solid enough to cut. Preheat oven to 425 degrees. Cut with a floured cutter. Brush tops with cream if desired for a golden color. Bake 12-15 minutes for small cutter, longer if larger cutters used. The biscuits should be very light brown on bottoms, light golden on top (if wash is used). Do not over bake or they will be dry.



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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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