Gluten Free Scones

26 Aug

Gluten Free Blueberry Scones

This is an experiment on scones. I loved the BabyCakes NYC raspberry scones, but can’t tolerate spelt flour. I used Annalise Roberts’ Brown Rice Flour Mix, creating an amalgam of her traditional scones recipe and what I liked most about the BabyCakes’ recipe. The result was a scone with the same great texture of BabyCakes’, with no gluten.

  • 2 cups brown rice flour mix, Annalise Roberts’ Gluten Free Baking Classics*
  • 2 ¼ teaspoons baking powder
  • ⅛ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ teaspoon xanthan gum
  • 1 large egg
  • 1 tablespoon sugar
  • ¼ cup buttermilk
  • ¼ cup cream
  • ⅓ cup agave nectar
  • ¼ cup apple sauce
  • 1 tablespoon vanilla
  • ⅓ cup coconut oil, melted
  • ½ cup fruit, raspberries, blueberries, dried fruit, etc.
  1. Preheat the oven to 400 degrees f and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour mix, baking powder, baking soda, salt, and xanthan gum.
  3. In a separate bowl, whisk together the egg and sugar until light and foamy. Add the buttermilk, cream, agave nectar, apple sauce, vanilla, and coconut oil to the egg mixture. Stir the wet mixture into the dry until a batter is formed.
  4. Gently fold in the fruit until it is marbled throughout. (this dough is quite stiff so start mixing in the berries while it’s still a bit wet and before the dough is fully formed so you can distribute the berries more evenly without squashing them too much)
  5. Scoop 1/3 cup batter onto the prepared baking sheet. Space at least 1-inch apart to allow them to spread. You can either lightly brush the tops with an egg wash and sprinkle with sugar or cinnamon sugar, or brush with coconut oil before baking and with agave nectar when you remove them from the oven (sprinkling with cinnamon if desired).
  6. Turn oven down to 375 degrees F and bake on the center rack for 12-15 minutes, rotating at 7 minutes.
  7. Let cool on the sheet 10-15 minutes and then transfer to a wire rack to cool completely. Store in an airtight container for about 2 days.

*you can get the mix from Authentic Foods already combined if you like. It’s the GF Classical Blend.

Annalise Robert’s Brown Rice Flour Mix:

  • 2 Cups Superfine Brown Rice Flour (Authentic Foods)
  • 2/3 cup potato starch
  • 1/3 cup tapioca starch

Combine ingredients thoroughly and use in cake, pie and quick bread recipes.


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