Skip to main content

Gluten-Free Goddess Savory Scones

Savory Gluten-Free Scones with Olives and Rosemary

Let's Bake: Savory Scones

One of my holiday surprises was this nifty cast iron cornbread pan. This week I put it to good use (as I revisit aka binge watch Downton Abbey). Scones somehow seemed more appropriate than our humble- but favorite- cornbread. Though these scones would most certainly not pass muster with Violet, Dowager Countess of Grantham. She would be- most assuredly- appalled. And raise an elegantly arching, ironic eyebrow in utter disdain. 

Gluten-free? Who ever heard of such a thing? 

It is as suspect and deserving of mockery as electricity.

Or weekends.

And darling, don't even get me started on The Crown.

Kisses,

Karina
xox





Savory Gluten-Free Scones with Olives and Rosemary

Gluten-Free Goddess Savory Scones

Karina's original recipe posted January 2012.

These tender, savory scones are divine with rib-sticking winter stews and comforting soups. Studded with olives and sprinkled with rosemary, they complement everything from Italian minestrone to classic chicken soup with garlic. Or serve them with a slow roasted dinner, some gluten-free pasta or a simple frittata.

Ingredients:

1 cup sorghum flour (aka jowar flour) or certified GF oat flour
1/2 cup cassava or potato starch or sweet rice flour
1/4 cup millet flour
1/4 cup almond flour
2 teaspoons baking powder
1 1/2 teaspoons xanthan gum or gelatin
1/2 teaspoon baking soda
1 teaspoon dried rosemary, crumbled
3/4 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 organic free-range eggs, beaten
1/4 cup olive oil
1/2 cup milk, plain non-dairy milk, or plain yogurt
1 teaspoon lemon juice or mild rice vinegar
1/3 rounded cup chopped kalamata or black olives

Instructions:

Preheat the oven to 400ºF. Lightly oil the insides of the cast iron scone pan and place in the oven.

In a mixing bowl, whisk together the flours, starch, baking powder, baking soda, rosemary, salt, ground pepper and garlic powder.

Add the eggs, oil, non-dairy milk or yogurt, and lemon juice, and beat until combined. The batter will be sticky. Stir in the olives.

Remove the hot scone pan from the oven. Spoon the batter evenly into the pan. Pat flat with oiled fingers. Sprinkle with more dried rosemary. Add some extra olives.

Bake on the center rack for about 15 minutes, until firm and slightly golden.

Serve immediately. Fabulous warm, dipped in extra virgin olive oil. Or go to town with your favorite butter.

Makes eight scones.


Recipe Source: glutenfreegoddessrecipes.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.






Savory Gluten-Free Scones with Olives and Rosemary



GFG Notes:


I recommend you season the cast iron scone pan prior to using, with your preferred vegetable shortening. Preheat the oven to 350ºF. Rinse the pan in warm water and dry immediately. Lightly rub shortening inside the wedge wells and on the top edges. Wipe off excess with a piece of paper towel. Place in the oven for one hour. Lightly oil or grease pan prior to baking. To clean, avoid using detergent or abrasives that scrub away the seasoned layer. Simple hot water and a sponge will work. Always dry immediately to avoid rusting.

If you would like to make these scones in a cake pan, skillet, or pie plate, see the instructions on my Gluten-Free Pumpkin Scones with Maple Icing post.

For substitution ideas and tips, please see my post Baking Substitution Help. And my FAQ page for fab info on getting started.

These scones are tender and soft like dinner rolls, rather than traditional dense scones.

To store leftover scones, I recommend wrapping and freezing. Thaw, and warm before serving.





TRENDING

Sunbutter Cookies

Here's an easy gluten-free cookie recipe made with sunflower butter- a post-modern peanut-free take on those retro peanut butter cookies your Aunt Lizzie used to make. You know, with those jars of Skippy peanut butter (or was it Jif?). Instead of using traditional peanut butter in this recipe, I used sunflower butter, which has a golden nutty flavor not unlike peanut butter, but slightly different. Kinda like peanut butter's wacky, geeky brother. You know, slightly nutty. Fun. Like a bright new bike. And they taste so good you just might want some more. Now, please. I adapted this recipe from a peanut butter cookie recipe (submitted by Erin Smith) to Beyond Rice Cakes , an easy, fun cookbook (especially for teens and students) by Vanessa Maltin, director of outreach and programming at the National Foundation for Celiac Awareness .

Gluten-Free Pumpkin Scones

Sconelicious. You heard me right. Because I know what you're craving.  I'm craving it, too. Something indulgent.  But not overly indulgent.  Sweet.  But not too sweet.  Something warm and tender, and laced with the autumnal spices you've been shaking and dashing and pinching with abandon.  Something using up that leftover half cup of pumpkin sitting in the fridge. Are you with me?  Are ya feelin' me?  Then let's get sconed. Karina xox

Gluten-Free Coconut Flour Apple Cake

As soon as I buy apples and start daydreaming about my favorite fall confections- imagining clear, cool evenings on Cape Cod and Miles Davis' haunting rendition of Autumn Leaves . September turns golden and sultry with a hint of rain, reeling me back into the closet to peel off my boyfriend jeans and fresh new flannel shirt. Faster than Gordon Ramsay can mock sashimi, Yours Truly is grabbing faded summer shorts and my favorite Patriots t-shirt to bake barefoot. See what I do for you? So go ahead, babycakes. Enjoy this new apple cake recipe. Share a slice or two amongst yourselves. Don't worry about me here in my hot little Hollywood apartment. Really. Go. Have some cake. You'll love it. Apple kisses, Karina xox

Gluten-Free Applesauce Cake with Cinnamon Crumb Topping

Apple Cake to the Rescue. Again. I decided to bake a cake. Because trying to wrestle gluten-free pie dough for an apple pie just seemed too fussy. Too complicated. Though in all honesty, that isn't the whole, unvarnished truth. The whole, unvarnished truth is, Yours Truly is more of a cake person than a pie person. It's true- pies have their charm. I've been known to inhale a slice or two of apple pie in my day. But here's the thing. And I'm going to be blunt. Gluten-free pastry crust is simply not as flaky and tender and melt-in-your-mouth wonderful as wheat pastry crust. There. I said it. Fighting words, to some. And if you are among those true believers feel free to disagree. And go eat your gluten-free pie. I bless you with a thousand sprinkles of pie fairy dust. With love. And kisses. And pink ponies. Respectfully. Gluten, you see, is more than a pesky protein with a bad rep. Gluten is what makes pastry dough soft, flaky and tender. Gluten is what

Pumpkin Polenta Recipe with Tomatillo-Avocado Salsa

Vegetarian pumpkin polenta with salsa fresca. The first gifts of Fall have arrived. Time to dig out the Crock Pot and your favorite flannel shirt. If you can find it, that is. It's got to be around here somewhere, right? You used it wore it to death last year. Or was that the year before? The harvest moon is playing tricks with your memory again. The crows outside in the oak trees caw like the crows in tomorrow's dream. Days turn into weeks and lunch turns into next month's breakfast. Hours spill through worm holes of time like so many episodes of Lost . And the Buddha imagines the universe. And gets it close to right . We're talking atoms, people. Particles of teeny tiny specks of even tinier teenier fragments of a single point of something so small the naked eye perceives it as invisible. Yet the Buddha perceived this. In 528 BC. I ponder this as I walk in a stream of brittle bronze oak leaves. The succession of days that adds up to a life is only a

Best Gluten-Free Pumpkin Muffins

We found canned organic pumpkin on the store shelves this week. So be prepared for pumpkin recipes. I, for one, Darling, can't get enough. Pumpkin is my favorite fall ingredient. Maybe because it cozies up to gluten-free flours so well. It adds moisture and depth to g-free baked goods. It flirts with cinnamon and ginger like the sexiest, inscrutable movie star. You know what I'm talking about. It's not overt. Or blatant. It's not over the top. It is subtle. Secure. Pumpkin doesn't demand to be admired. Because it doesn't have to prove itself. It's not a bully flavor that crushes gentler flavors in its wake. It doesn't bark and claw to be Top Dog 24/7. It doesn't have a deep seated need to own the room, to dominate, to control the ingredients it shares a bowl with. Pumpkin goes with the flow. It likes vanilla. And it likes chocolate. You could say, it's bi-flavorful. Which happens to be a quality I admire. Even embody and

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg