Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams

    Scones (Gluten-Free)

    Scott Adams
    0
    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.



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    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.

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • About Me

    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.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • 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 bo...

    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 ...

    Amie  Valpone
    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 ...