Go Ahead Honey, It’s Gluten-Free Scones

by Maggie on April 26, 2010

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I love scones.  Sweet.  Savory.  It doesn’t matter.

They are a perfect morning treat any time of the year.

With Mother’s Day coming up, wouldn’t these be a delightful addition to a breakfast in bed tray (along with a little bit of bubbly of course)?

My ideal breakfast in bed tray would look like this: a dish of strawberries and raspberries, a smoothie, french toast with real maple syrup, a sweet scone, and a glass of bubbly to celebrate me!   Yes, bring on the carbs!  But it’s Mother’s Day and I like carbs!

I have taken these sweet little scones (gluten-free and gluten-full) to many a brunch.  Regardless of how you serve them, they will disappear quickly!  Betcha can’t have just one!

Gluten-Free, Dairy-Free & Egg-Free Sweet Scones

(Adapted from a Canadian Living recipe)

1 cup millet flour

3/4 cup brown rice/sorghum flour

1/2 cup tapioca flour

2 tbsp cane sugar (you can make a sugar-free version by omitting the cane sugar)

1/2 tsp guar/xanthan gum

3 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 cup room temperature coconut oil (not melted)

1/2 cup dried fruit or fresh fruit

1 cup unsweetened almond milk mixed with 1 tsp vinegar (any milk would work)

2-3 tbsp additional almond milk, for brushing

Preheat the oven to 425 degrees.  Line a tray with parchment or a silpat.

In a large bowl combine the flours, sugar, guar gum, baking powder, baking soda, and sea salt.  Using a pastry blender, cut in the coconut oil until the mixture resembles mainly small crumbs.  Stir in the dried fruit.

Add vinegar to the 1 cup of almond milk to create a dairy-free buttermilk.  Stir and let sit for a minute.

Add almond milk and vinegar mixture to the dry ingredients, using a fork to combine the ingredients.

Knead the dough ten times on a floured surface.  If your dough it too sticky, add some extra brown rice or millet flour to make it easier to work with.

Pat the dough into a 2 cm thick round.  Using a 6 cm round cookie cutter (or a cup), cut out rounds.  Place on prepared baking sheet.  Repeat with any remaining scraps of dough.

Brush tops of the scones with almond milk and bake in 425 degree oven for 12-15 minutes.  Transfer to a rack to cool.

Serve with jam or butter.  Makes 8-10 scones.  These are best served on the day they’re made, but don’t worry because they don’t take too long to make.

I have submitted this scone recipe to the monthly round up of gluten-free recipes called Go Ahead Honey, It’s Gluten-Free.  The theme for this month’s round-up is Breakfast in Bed.  Thank you to Naomi for hosting!

You can also find this recipe and many more ‘slightly indulgent’ recipes at Simply Sugar and Gluten-Free

What does your ideal breakfast in bed tray look like?