Gluten-Free Scones

These tender little scones are melt in your mouth fabulous. Warm from the oven, they pull apart softly and beg for a slather of sun-yellow butter. In our house we often use a vegan buttery spread on ours. And sometimes, honey or jam. Any way you choose top these scones will be delicious.

Gluten-Free Scones

Ingredients:

1 cup sorghum flour
1/2 cup hazelnut flour, or almond meal, or millet flour
1/2 cup tapioca starch or cassava starch/flour
1 tablespoon baking powder
3 tablespoons light brown sugar
1 teaspoon gelatin or xanthan gum
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
5 tablespoons organic shortening or butter
1 free range organic egg white or 1/4 cup liquid egg replacer
1/2 cup plain Greek yogurt or sour cream
2 teaspoons bourbon vanilla
2/3 cup organic raisins, currents, or dried berries

Instructions:

1. Preheat the oven to 350ºF. Line a baking sheet with an Exopat. Or use a piece of parchment paper. This helps keep the scones from browning too much on the bottom.

2. In a large mixing bowl, whisk together the dry ingredients.

3. Add the shortening in smallish pieces and use a fork or a pastry cutter to cut it in. The mixture should look sandy.

4. Add in the egg (or egg replacer), yogurt or sour cream, and vanilla. Beat till combined.

5. Add in the raisins or dried fruit and stir by hand to distribute.

6. Divide the dough into eight equal mounds. Place the eight mounds of dough on the lined baking sheet and pat them into round shapes. You can be strict and uniform or go Boho with bumpy eclectic shapes.

7. Place the baking sheet in the center of a preheated oven and bake the scones for roughly 15 to 20 minutes until they are set and slightly golden (baking times may vary depending upon the size and thickness of the dough).

8. Serve warm from the oven with your favorite butter, spread, and jam.

Additional Info:

These are best enjoyed the day they are baked. Wrap and freeze leftover scones for future treats. Warm before serving.

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