- Home
- Gluten-Free Recipes
- Gluten-Free Scone Recipes
- Scones (Gluten-Free)
Scones (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Scone Recipes
- Rating:
Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
NOTE: This recipe is: Wheat free, Egg free, Milk free. These scones are only good for a couple of days and then turn magically into lumps. But are wonderful about 10 minutes out of the oven with a little butter or whatever your alternative is to butter!
2 cups flour (white corn flour with other gluten-free flour make a good blend)
2 teaspoon baking powder
½ teaspoon salt
2 Tbs. butter
¾ to 1 cup soy milk or water or orange juice or a blend of these
Blend together dry ingredients, cut in butter until resembles fine meal, pour in ¾ cup milk and blend, add more milk a bit at a time until forms a soft dough. Turn out on a floured board and knead for one minute. Pat into a circle on cookie sheet, cut into wedges and mark with a fork. Bake at 425F for 10-14 minutes (until brown). Alternatives: add a bit of honey or molasses to sweeten, raisins can be added (omit if allergic to mold) add ¼ cup grated old cheddar (optional).
As always, Celiac.com welcomes your comments (see below).
Get FREE Celiac.com email alerts (1-3 email per month with the latest celiac disease research and information, gluten-free recipes, etc.).
Article Options
2 Responses to "Scones (Gluten-Free)"
|
said this on
08 Sep 2008 4:37:04 PM PDT I changed this recipe a little and it really turned out amazing. For the 2 cups of flour I mixed:
2/3 fava and garbanzo flour 2/3 brown rice flour 1/3 flax seed meal 1/3 tapioca flour I also added 1/2 cup of frozen blueberries and 4 Tablespoons of Earth Balance (instead of 2). For the milk I used soy. Also, next time I will definitely use some sugar to make them sweet (the above way makes them savory so they're great with butter and jam). |
Author)|
said this on
10 Jun 2013 10:24:20 AM PDT This is--to be frank--really a terrible scone recipe. The proportions are totally wrong for scones. I also suggest avoiding (most) rice flours as they are a coarse grind that negatively impacts the quality of the baking. Fava and garbanzo flour has a strong flavor that tends to overpower your baking, however, IF you don't object to the flavor (I do) then it has a reasonably good texture. My own choice tends to be a sorghum flour, tapioca and cornstarch blend. Buying your flours in bulk and blending them yourself substantially reduces the cost of gluten-free baking.
|