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 and living 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.

Published on 07/26/1996

NOTE: This recipe is: Wheat free, Egg free, Milk free, Dairy free. These scones are only good for

Scones (Gluten-Free)

NOTE: This recipe is: Wheat free, Egg free, Milk free, Dairy 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).