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Home » Recipes » Scones - Gluten Free
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Scones - Gluten Free

  • 1 Cooking Spray
  • 1/2 cup Tapioca Flour
  • 1-1/2 tsp Cream of Tartar
  • 1 tsp Xanthan Gum
  • 3/4 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 4 Tbsp Sugar
  • 4 Tbsp Unsalted Butter or Margarine, cut in 1/2 inch slices (keep cold)
  • 2/3 cup Yogurt low-fat, plain (or 1/2 cup non-dairy milk)
  • 1 Egg
  • 1/3 cup Currants
  • 2 Tbsp Milk (cow, soy, rice or nut) for brushing on top
  • 1-1/4 cups Sorghum Flour

Directions

Preheat oven to 400°F. Coat baking sheet with cooking spray, set aside.

In food processor place flours, cream of tartar, baking soda, xanthan gum, salt and sugar. Pulse on and off to combine the ingredients. Add cold butter and pulse about 15-20 times or until the mixture resembles coarse meal.

Combine the lightly beaten egg and yogurt. Pour over the flour mixture and process for about 10 seconds or until dough forms large curds. Scrape the dough into a bowl. Quickly, but gently stir or fold in currants with a spatula.

On baking sheet pat dough to 8” circle, 3/4” thick. Brush top with 2 tablespoons milk.

Bake for 12-15 minutes. Cut into 6 or 8 wedges.

Yield: 6-8 servings


Scones - Gluten Free

Rating

*****

Products Used in this Recipe

Gluten Free
Tapioca Flour

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Gluten Free
Xanthan Gum

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Gluten Free
Baking Soda

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Baking Aids
Sea Salt

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Baking Aids
Currants

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Flours & Meals
Sorghum Flour

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Ratings & Comments (4)

5 Stars  75%  3
4 Stars 25%  1
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0

*****

4 Reviews

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****
Michele March 29, 2012
This recipe was pretty wonderful as a basic plan. I added white chocolate chips and chopped walnuts and skipped the more traditional currents. I used almond milk for the liquid. It was absolutely delish!
*****
Joan October 14, 2012
Great recipe! Used chocolate chips instead of currents - AWESOME! Also used frozen blueberries for another batch. Worked out okay - I would add vanilla next time for the blueberry one.
*****
C-C December 6, 2012
I didn't have cream of tartar, so substituted 1 tsp baking powder. Didn't have enough dried berries on hand, but added them anyways. Baked this for almost 20 minutes (center was still wet at 15). I probably made it too thick. Didn't burn & totally awesome flavor & texture! Thanks!
*****
Rebecca May 22, 2014
My sister does tea parties, and I will do a small table to the side that is gluten, dairy, and soy free. Diet-challenged guests are amazed and SO grateful! My favorites are cinnamon-walnut & raisin, Craisins, and plain scones. I use coconut oil instead of butter, and they are fabulous!

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