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 rice flour (I used brown rice)
- 3 1/2 Tbsp tapioca flour
- 2 tsp baking powder
- 4 tsp xanthan gum
- 1tsp salt
- 4 Tbsp 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
Directions:
- 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.
Source: Recipezaar
This second recipe comes from a fellow gluten-free blogger. She is a new reader over here at The Baking Beauties, 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 Ingredients:
- 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 Ingredients:
- 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
Directions:
- Preheat oven to 400 degrees F. Line cookie sheet with parchment paper.
- Mix all the dry ingredients in a large bowl.
- Mix all the wet ingredients in a small bowl.
- Pour oil into the flour mixture, then butter. Combine with your fingers until nice and crumbly. Make a well in the middle.
- Pour the liquid mixture into the well and work in by mixing with a spoon until just combined. Add pecan pieces and chocolate chips and mix in.
- Using 1/4 cup measuring cup (or large cookie scoop), drop batter onto the prepared cookie sheet. Bake in the oven for 25-30 minutes or until golden. Transfer to a wire rack to cool for 10 minutes before eating (if you can wait that long).
Source: Artsy-Foodie
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
Sure look good and I enjoy reading your funny little clips..
These scones look great! I made blueberry scones this morning but not gluten free.
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!
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..
LOVING all the gluten-free goodness on this blog!!
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.
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.
Nice looking golden brown scones. The pumpkin and chocolate combo sounds great!
yumm! the pumpkin scones look amazing, and those cranberry ones are regulars in my home!:)
I’d love if you could send these in for my vegetarian thanskgiving recipe event!:)
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
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
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.
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.
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?
you bet you can use rice milk! Let me know how it works for you.
How many scones does the pumpkin chocolate recipe yield?
I think I got about a dozen, using a large cookie scoop to divide the dough. HTH!
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!
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?
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!
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!
@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!
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!
@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!
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!
Thank you very much! These scones are good, but I really love the Vanilla scones that I have posted on here. Mmm…