Gluten-free scones

These gluten-free scones have a slightly nutty flavour, and are easy and quick to make. Those with lactose intolerance can use dairy-free substitutes.

What exactly is a scone? you might ask. As the daughter of a Danish woman, I had no real concept of scones other than the ones that were sometimes served at school, and even now I had to google “What is a scone?” to help write this post. It turns out a scone is simply:

An unsweetened or lightly sweetened cake made from flour, fat and milk.

Pretty straightforward actually. Now, cakes I can do!

As it’s coming up to my two year blogaversary I’ve been having a look at some of my first posts. I dug up this old cornbread recipe and decided to try and rework it to make scones.

I wanted to make something that would be ideal for weekend mornings. Something a bit scone-like, maybe even sort of brioche-y. I kept quite closely to the cornbread recipe, but substituted in some more appropriate flours like tapioca and quinoa. These provide a better depth of flavour and texture.

Provided you have the ingredients, this is incredibly simple and quick to make, and can go from bowl to mouth in under half an hour. I KNOW, there are 4 flours in there, which seems a little excessive. Cornmeal is usually in the “World Foods” aisle at the supermarket, buckwheat flour can be found in the FreeFrom aisle, and tapioca and quinoa flour I used were both found in a health food shop. If you’re having trouble finding them, the internet should be able to help – all can be found online. Believe me when I say the quinoa flour is worth it.

Baking them in muffin wrappers or silicone trays makes them nice and round, easy to cut open and spread with butter, jam, Nutella or whatever takes your fancy.

Best served with tea, Sunday papers, dressing gowns and a cat in a sunbeam.

Gluten-free scones

By The Happy Coeliac Published: April 30, 2013

These gluten-free scones have a slightly nutty flavour, and are easy and quick to make. Those with lactose intolerance can use …

Ingredients

• 150 g cornmeal
• 70 g buckwheat flour
• 35 g tapioca flour
• 35 g quinoa flour
• 50g caster sugar
• 1/2 tsp salt
• 1 tsp xanthan gum optional
• 2 tsp baking powder check it's a gluten-free brand
• 250 ml milk Can use a dairy-free substitute - I used coconut milk
• 60 ml oil anything that has a neutral flavour is fine

Instructions

1. Preheat oven to 220C
2. Sift all the dry ingredients together and mix well. Add in milk, eggs and oil and mix until a smooth batter is formed.
3. Spoon about two large spoonfuls of the mixture into each baking case.
4. Bake for 12-15 minutes at 220C or until golden on top.