Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
September 12, 2011 at 7:38 am
They were great! Thanks for making them. They were so light and flluffy (and tastey). I’ve been craving them…yummy
September 12, 2011 at 8:27 am
You’re welcome, Mom! If you come out here again, I’ll make them for you again!! 🙂
September 12, 2011 at 8:34 am
Oh my!! You need a disclaimer to not visit your post before breakfast, LOL. These look awesome and now I’m starving!
September 12, 2011 at 9:32 am
LOL, Next time you’ll know better…get your bowl of cereal THEN visit the Baking Beauties. 😉
September 12, 2011 at 9:19 am
Those look AMAZING!! I love scones, this might just suddenly get moved to the top of my to do list today! Thanks for sharing!
September 12, 2011 at 9:33 am
Thanks, Beth! If you try them, I hope you like them as much as we did. Was hard to keep the kids out of these ones.
September 12, 2011 at 9:28 am
They look so light and airy. Mine never ever are light and airy. Do you suppose that’s because I don’t use eggs? 🙂
Oh well, in my next life I’ll be an English aristocrat in the Regency era and not have to think about it!
September 12, 2011 at 9:34 am
Laurel, I’ve made fantastic scones using flax eggs in place of eggs. Worked wonderfully (serves me right, started baking THEN realizes I had no eggs, lol). Give them a try, it should work just fine. Just try to not handle the dough too much, and make sure you don’t pat them too thin, they can stay pretty thick and still bake up beautifully.
September 13, 2011 at 10:01 am
Thanks. I’ve only tried them twice and was pleased neither time. I’ll do that. Do you think I should add 1/2 tsp soda as well?
September 13, 2011 at 10:10 am
My recipe has both baking powder & baking soda. I like to use both, and it worked quite well. 🙂
September 13, 2011 at 1:33 am
These look fantastic. Like you, I far prefer using vanilla beans and pods, but will use liquid if I don’t have a fresh pod. Have you ever tried Ground Vanilla Bean? Not to be confused with vanilla powder, the ground bean is an entire vanilla pod dried and then ground up, pod and all (which is edible) into a dark powder which lasts 18 months. It is WONDERFUL, deeply aromatic, and gives you the dark flecks you like when you don’t have a soft bean on hand. I use a little liquid extract and then always add a little ground vanilla for deeper flavor and those flecks. I also add one teaspoon of it to a big jar of sugar and shake it up for a speckly-freckly sugar. I order mine online from Arizona Vanilla Company. No affiliation — just a fan! http://www.arizonavanilla.com/
September 13, 2011 at 1:37 am
P.S. From “Vanilla Myths” at Arizona Vanilla Company: Let take the gluten-free first. All pure extracts (vanilla, lemon, almond) are created using 195 proof (97.5%) grain alcohol. Some would believe that because it is grain alcohol that it would have glutens. Not so! Once alcohol has been refined to the point of being 195 proof there is not much of anything left in the remaining 5%. To make the alcohol any purer, it takes a very expensive process. So, ALL pure extracts are gluten free. If the manufacturer adds corn syrup, you might need to check with them. At Arizona Vanilla Company we do not add corn syrup to our pure vanilla extracts.
carrie @ gingerlemongirl.com says
September 13, 2011 at 7:19 am
beautiful Jeanine!! They do look really light and fluffy! Great job gal! 🙂
gluten free gift says
September 13, 2011 at 7:53 pm
OK, I know that I am never going to bake these myself… but that won’t keep me from sharing the recipe with someone who might just bake them for me :)… just stumbled upon your blog – love it!
Mille grazie! Claudine
Betty Reimer says
September 16, 2011 at 10:21 pm
Beautiful photo Jeanine!
Ellen (Gluten Free Diva) says
December 21, 2011 at 9:10 pm
My hunt for the perfect gluten free scone just ended. These look marvelous!!! Thx for the recipe. I’ll be trying these very soon!
December 31, 2011 at 6:21 pm
WOW! These are the best scones I have ever had gluten free or otherwise.
I made them with currants the first time and as cinnamon buns the next – amazing!
They are so easy to make (I used coconut milk instead of sour cream and they are perfect)
Thanks for the great recipe, Happy New Years!
January 6, 2012 at 8:47 pm
thanks for the fantastic review, Sherry! Love that you loved them. 🙂 Thanks for the tip on the substitution as well, I appreciate it!
Happy New Year!
April 21, 2012 at 8:23 am
I made these this week, and they were really yummy, perfect with coffee. The only substitutions I made were completely eliminating the drizzle glaze and just using the egg white wash/coconut sugar on top, using just vanilla extract instead of a bean, using coconut sugar instead of refined, using coconut milk (the fat on top of the can) instead of yogurt, and using a mix of raw butter and coconut spread (Earth balance). Just wanted to share in case that would help others.
My kids enjoyed the scones too – thank you for the recipe!
April 21, 2012 at 8:45 am
That is awesome, Brandae! thanks so much for listing all the substitutions, I’m sure that there are others looking for the same changes. Glad the kids enjoyed them too, that’s always a bonus!
Melaina from Rudi's Gluten Free Bakery says
April 23, 2012 at 10:00 am
Yum! These are definitely a great way to get through any time of the workday 🙂 Who doesn’t love a good gluten free scone?!
February 17, 2013 at 3:24 pm
Wonderful recipie!!! didnt have a food processor soooo…
mixed all the dry
used cold fridge butter and cheese grater to slice up butter, stirred into dry
mixed all wet ingrediants, then added to dry – mixing by hand as little as possible
turned out awesome!
March 6, 2013 at 8:29 am
That’s a great way to make them without a food processor, Becky! Glad to hear they were enjoyed. 🙂
April 7, 2013 at 3:00 pm
I made the scones this morning. Despite being slightly burned (my mistake, I baked them It a tad too long), they are sooooo soft and delicious. Making them was so easy and fast (I used food processor). The only problem that I encountered was to incorporate the raisins and choco-chips; I hand mixed them after I put the in the cookie sheet and that wasn’t easy. I checked your other recipes and could not find the step about incorporating them – can I add then in the food processor and pulse them or will the raisins actually get cut into pieces if I put it in the food processor, or should I use the unsharp blade fir bread making to do this (i use cuisinart food processor) ?
Jeanine Friesen says
April 24, 2013 at 1:13 pm
Hi Vivi! I’ve added ‘stuff’ into my scones just after the wet ingredients were incorporated. I just give it a few short pulses in the food processor, and nothing gets too badly chopped up by doing that.
Lorna Enns says
August 1, 2013 at 3:36 pm
Do you have any gluten free recipes that are also dairy and egg free? Everything looks so good but they have eggs and dairy in them so I can’t have any.
August 1, 2013 at 4:07 pm
I do, but right now, you have to find them by just browsing. Some are easily dairy-free adaptable. I am working on making it more friendly to search for recipes free of other allergens, but this takes time. Hopefully in the next few months I will have this complete. Thanks, Lorna!
[…] Gluten Free Vanilla Scones […]
[…] Especially fresh (but what GF baking isn’t best fresh?). Although they are not as light as my scones (which are not as allergen friendly), they were really good. I liked that they did not have any […]
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