Jump to content
  • Join Our Community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Scott Adams
    Scott Adams

    Scones (Gluten-Free)

    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.


    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You can post now and register later. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    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. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

  • Related Articles

    Scott Adams
    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).

    Scott Adams
    This recipe comes to us from Sheryl Sawyer.
    Preparation time: 15 minutes
    cooking time: 15 minutes
    makes: 8 large or 12 medium scones
    2 cups Bette Hagmans Four Flour Mix (*see below)
    2 teaspoon gluten-free baking powder
    ¼ cup white sugar
    1 teaspoon xanthan gum
    1 teaspoon salt
    1 ½ teaspoon Kingsmill Egg Replacer
    1/3 cup margarine, (chilled)
    ½ cup plus 3 tablespoons Westbrae All-Natural Vanilla Flavored Rice Beverage
    ¾ cup raisins or currants, (optional)
    Blend all dry ingredients together. Cut margarine into flour mixture until no large lumps remain, (or until the mixture has the texture of a coarse cornmeal). Make a well in the dry ingredients and add the rice beverage. Mix until blended. If using raisins or currants, blend them in now. This dough will be a little stiff. With two spatulas, (you might find it easier to coat them with vegetable oil so they dont stick), make 2 diameter piles on a well-greased cookie sheet, (or a really good nonstick one). Make sure theyre at least two inches apart, because they spread out while baking, like so much gluten-free stuff tends to do! Bake at 400 degrees for 15 minutes or until slightly browned. Eat hot with your favorite tea! * Bette Hagmans Four Flour Mix (from The Gluten-Free Gourmet Bakes Bread)
    Garfava Bean Flour 2/3 part Sorghum Flour 1/3 part Cornstarch 1 part Tapioca Flour 1 part For those challenged by kitchen mathematics, (Im one of you!), here is the breakdown. To make 3 cups Four Flour Mix:
    2/3 cup Garfava Bean Flour 1/3 cup Sorghum Flour 1 cup Cornstarch 1 cup Tapioca Flour I find this mix to be a good substitute for all-purpose flour - with the addition of one teaspoon of xanthan gum to help bind the ingredients.

    Amie  Valpone
    Chewy Cherry Cocoa Scones (Gluten-Free)
    These Chewy Cherry Cocoa Scones will knock your socks off! They're gluten-free and dairy-free and vegan so they're sure to please everyone in your home. Enjoy!
    Gluten-Free and Vegan
    Makes 12

    Ingredients:
    1 ½ cups brown rice flour 1/3 cup tapioca flour 1 Tbsp. baking powder 1 Tbsp. cocoa powder ½ tsp. sea salt ½ cup Earth Balance vegan butter 1 tsp. maple syrup ½ cup almond milk 1 Tbsp. almond extract 1 large zucchini, finely chopped 2 Tbsp. ground chia seeds 1/4 cup gluten-free cereal, crushed 2 Tbsp. dried cherries, finely chopped
    Directions
    Preheat oven to 400 degrees F. Place the flours, baking powder, cocoa powder and sea salt into a medium mixing bowl; whisk to combine. Add in vegan butter; continue to mix. In a separate small bowl whisk together maple syrup, milk and almond extract.  Add to dry ingredients; mix well with hands until mixture thickens.  Add zucchini, chia seeds, crushed cereal and dried cherries; continue to mix. Using a tablespoon, portion out golf ball-sized portions onto a cookie sheet.  Bake for 15-20 minutes or until golden brown. Remove from oven; set aside to cool before serving. Enjoy.

×
×
  • Create New...