Welcome back to Gluten-Free Bread Baking week! This is our 3rd of 5 gluten-free recipes for a variety of breads. October is Celiac Awareness Month, so I’m doing my part to make you aware, and sharing a few great recipes with fellow celiacs. Today I’ve actually got 2 recipes to share with you, but both are for scones. Perfect for breakfast, brunch, or, if you’re fortunate enough to have the time, afternoon tea!
Gluten Free Scones
These scones can be made with raisins, that is what the recipe called for. However, since I can’t just follow a recipe as it is, I made mine using dried cranberries & orange zest. They were really good! Will definitely make these again.
Ingredients
- 1 1/4 cups brown rice flour
- 3 1/2 Tablespoons tapioca flour
- 2 teaspoons baking powder
- 4 teaspoons xanthan gum
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup sultan raisin (optional, I did dried cranberries & the zest of one orange instead)
- 2 eggs
- 1/2 cup plain yogurt OR sour cream
- 1 egg, beaten, for egg wash
Instructions
Preheat the oven to 475 degrees F.
Sift all the dry ingredients into a large bowl and mix well. Rub in the butter. Add the sultans (or canberries & zest) and gently mix together.
Lightly whisk the eggs and plain yogurt together.
Make a well in the center of the dry ingredients and add the egg and yogurt mixture. Mix to soft dough, adding a little more yogurt if necessary.
Turn onto a rice-floured board and knead lightly, just enough to shape into a round. Roll out to about 1-inch thick and cut out rounds using a 2 1/4" cutter (or use a pie cutter & cut into 8 wedges). Place on a rice-floured baking sheet and brush with a little egg wash.
Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.
Serve split in half with butter and jam.
Notes
Source: Food.com
This second recipe comes from a fellow gluten-free blogger. She is a new reader over here at Faithfully Gltuen Free, and I really appreciate her feedback here, as well as her blog. If you have some time, please check out her blog at Artsy-Foodie. Thank you, Alexa, for the wonderful GF recipes! I couldn’t stop eating these scones, they have a wonderful texture. 🙂
Gluten Free Pumpkin Chocolate Scones
Ingredients
Dry:
- 1 cup brown rice flour
- 1 cup tapioca starch
- 1/2 cup sorghum flour
- 1/2 Tbsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
Wet:
- 1 cup pumpkin puree
- 1 large egg, beaten
- 1/4 cup plus 2 Tbsp milk
Add Ins:
- 1/4 cup canola oil
- 2 Tbsp unsalted butter, diced
- 1/4 cup pecan pieces
- 1/4 cup chocolate chips
Instructions
You might be a celiac if…
…your family thinks you’re crazy for not tasting their new chocolate chip cookie recipe, because surely a little nibble couldn’t hurt right?
…you can spell transglutaminase and dermatitis herpetiformis.
…you show up at the annual church pancake breakfast with a mask and lettuce roll-ups
…having solid poop is the highlight of your day.
…you have actually doodled a new cartoon dog on your notes named “Sprue”
…you have actually considered using a gluten-free bagel for a hockey puck
Susan says
Sure look good and I enjoy reading your funny little clips..
betty r says
These scones look great! I made blueberry scones this morning but not gluten free.
Jeanine says
Blueberry scones sound great, Betty! Did you just add frozen blueberries, or was there other flavourings added? That sounds like it would be a good add-in too!
betty r says
Actually I added frozen Saskatoons and some lemon and lemon zest. The recipe is from one of the cooks on our blog but it’s not posted there..check Lovella’s blog, the scones are called Anneliese’s low fat blueberry scones..
VeggieGirl says
LOVING all the gluten-free goodness on this blog!!
Judy says
I just popped by from the Mennonite Girl’s blog…thanks for visiting us there. And I’m so glad to find all these gluten-free recipes, since I have a celiac friend.
Alexa says
Thank you Jeanine for featuring my scone recipe. I am so glad you liked them. You have a great blog here. I am enjoying my visits. 🙂
Kevin says
Nice looking golden brown scones. The pumpkin and chocolate combo sounds great!
Anonymous says
awesome first recipe! i am enjoying my gf scones.
I might suggest a lower temperature though. Possibly 425?
thanks again…keep the recipes coming please 🙂
saintdeer says
Hey there! I run a Retirement center in Va., and your bread recipe is the best I have found yet. I really dont have time to play around with too many recipes, so when I find a good one I use the heck out of it. Next; chocolate pumpkin scones! That just sounds soooo good!
Thanks
Skaggs says
I just made the pumpkin chocolate scones. They are awesome! I am going to have to hide them so I don't eat them all tonight. Thank you sooooo much for this recipe.
Jeanine says
I'm so thrilled to hear that this recipe is doing so well for so many people. the pumpkin & chocolate combo are definitely a winner. 🙂
Anonymous says
The pumpkin scones look wonderful; however, I see the recipe calls for milk. My cousin has celiac, but also has soy and dairy restrictions. Could I substitute rice milk for the regular milk?
Jeanine says
you bet you can use rice milk! Let me know how it works for you.
Anonymous says
How many scones does the pumpkin chocolate recipe yield?
Jeanine says
I think I got about a dozen, using a large cookie scoop to divide the dough. HTH!
Anonymous says
Just made the pumpkin chocolate scones with rice milk, instead of regular milk, and they turned out great! I can't wait to give them to my cousin!
Earthy Mama says
The cranberry orange scones looked so good that I had to give them a try. Although we are dairy free and don't eat refined sugar so I did my own thing. I added 1/4 cup water instead of yogurt, and 3 tbsp agave nectar instead of sugar. I also used guar gum instead of xantham gum and added gf vanilla extract and gf orange extract. They are delicious! Would you mind if I posted these to my blog?
Jeanine says
Earthy Mama, I'm glad that you've made some great substitutions! Feel free to post them on your blog. Glad that they worked out for you! 🙂
Jacqui says
I know this was posted a couple years ago.. but just wanted to mention I made the pumpkin scones.. and they are awesome! I got 12 good size scones. I did use a "flax egg" as my daughter has an egg allergy… and I used coconut milk in place of the regular milk. I didn't use the chocolate chips or pecans (again.. allergy reasons) but drizzled the scones with a maple drizzle when they cooled. Toddler and husband loved them (and they don't have to do gluten free).
I look forward to checking out more of your recipes!
Jeanine says
@Jacqui, That's awesome, Jacqui! Glad to hear that the recipe works so well with the variations that you made. And the maple glaze sounds delicious!
hope4today says
All the Royal wedding coverage this week made me long for the olden days when Tea and Scones on Sunday afternoons marked the week for our family and our friends. So I combed your archive and voila…I made two batches of the first ones. Added 1/2c of finely diced ham(left over from Easter) and 1/2 of cheddar cheese – no sugar. Good for days when I am on the go in the city and need a GF food I can carry with me. The other one sweet with currants and orange zest…yum!
Jeanine - The Baking Beauties says
@hope4today, Those sound fantastic. Some great variations that you've made. And you're right, if you add some protein (or even veggies?) in there, you've got a meal ready to go!
Gui says
Thank you for the recipe!! I just finishing baking the scones few minutes ago. I ate it worm and was delicious! Your site is very helpful. Congratulations!
Jeanine says
Thank you very much! These scones are good, but I really love the Vanilla scones that I have posted on here. Mmm…