The Amazing Gluten Free Scones Recipe

Okay, this is not a cooking blog, but I couldn’t resist. This is so good, it should not be limited to people who can’t eat wheat.


1 1/4 c sorghum flour
1/2 c tapioca flour
1 1/2 tsp cream of tartar
3/4 tsp baking soda
1 tsp xanthan gum
1/4 tsp salt
4 Tbsp sugar
4 Tbsp butter or margarine (if stick, cut into 1/2″ pieces)
2/3 c plain yogurt or 1/2 c milk (cow, rice, almond…)
1 egg, lightly beaten
1/3 c currants (or raisins)

Preheat oven to 400 degrees F. Grease baking sheet or spray with non-stick spray.

In a food processor, blend flours, cream of tartar, baking soda, xanthan gum, salt, sugar. Add butter and pulse until mixture resembles coarse meal, about 15-20 times. Combine egg and yogurt (or milk) and process until mixture resembles large curds, about 10 sec. Scrape dough into bowl. Fold in currants. On baking sheet, pat into 8″ circle, 3/4″ thick (if it’s sticky, wet your hands). If desired, brush with 2 Tbsp milk. Bake 12-15 mins or until lightly brown. Cut into 6 or 8 wedges.

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