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    Scott Adams
    Scott Adams

    By Scott Adams •

    Scones (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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

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    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).


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    Guest ula

    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).

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    Guest JR Tomlin

    Guest JR Tomlin

    Posted

    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.

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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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