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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).
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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.... [READ MORE]
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.... [READ MORE]
Tea Scones (Gluten-Free)
This recipe comes to us from Sheryl Sawyer.... [READ MORE]
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 foundedÂ 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.View all articles by Scott Adams
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