Hello sweet friends! How is your week going? Mine is stating to look up and it is so good to be back 🙂 I have had sick boys the last couple of weeks and today everyone is back at school and I am crossing my fingers our good health lasts! Unfortunetly, there has been so much sickness here in Chattanooga that whole districts cancelled school when so many teacher and students were out. My family seemed to have been fighting something but not full blown sick all month, I thought we were going to avoid anything major, but our luck ran out last weekend when my two youngest boys seemed to take a turn for the worse. The both ended up testing postitive for strep. Ugh! I have now disinfected our home, changed all the sheets and opened our windows for some fresh air. Hopefully, we will be done with sickies from here on out and I can get back to everyday life, including posting some fun new recipes! The weather has been so warm here and it has got us all so excited for Spring! I can see my tulips starting to pop up and I can’t wait to welcome the beautiful blooms to brighten up my drab winter yard! I LOVE my tulips! I am not sure if my boys love them as much as I do (especially when they helped me plant all 200 bulbs), but I will tell you what they Do love…scones! Now that is something we can all agree on!
Scones are one of my favorite treats and so they have become one of my boys favorites too! We make them often for a fun weekend breakfast or to go with dinner. Easy to make and so yummy!! When two of my boys were diagnosed with Celiac disease, I was determined to find a good gluten free recipe. I have found that with a few changes my favorite scone recipe works great with a gluten free blend of flour. I like this blend here, but you could use any gluten free blend, it just make not be as good. Not all gluten free blends are created equal!
A few notes about this recipes:
Psyllium is a binder that is helpful in gluten free baking. If you don’t have it, you can leave it out, they will just be more crumbly.
These freeze beautifully.
I have given two different variations below for either Lemon Poppyseed or Brown Sugar Cinnamon. You could come up with endless variations–those are just our favorites. Try adding nuts or dried fruit–yum!
Enjoy!!
Other Gluten Free Recipes:
the BEST Gluten Free Flour Blend
Gluten Free Chocolate Chip Cookies
Gluten Free Cinnamon Sugar Muffins
Gluten Free Banana Oat Blender Muffins
These are the cut parchment paper I use for this recipe
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Gluten Free Scones
Ingredients
- 2 cups gluten free blend of flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoon psyllium husk powder
- 1/2 cup butter, cold and cut into pieces
- 2/3 cup buttermilk or cream (I use buttermilk)
- **Add ins according to what variety you want to make are added before buttermilk** see below
Variations:
Lemon Poppyseed: stir in zest of one lemon and a tablespoon of poppyseeds
Brown Sugar Cinnamon: exchange brown sugar for the white sugar called for in the recipe and add 2 teaspoons of cinnamon
Egg Mixture for brushing tops before baking:
- 1 large egg, lightly beaten
- 1 Tablespoon milk
Glaze
For Lemon variety:
- Mix the juice of one lemon with enough powdered sugar until desired consistency for drizzling
For Brown Sugar variety:
- 1 tablespoon soft butter
- dash of vanilla extract
- 1–2 tablespoons of milk
- powdered sugar–add until desired consistency for drizzling
Instructions
- Preheat oven to 425. Stir together first four ingredients in a large bowl or food processor. Cut butter into the flour mixture using a pastry blender or by pulsing on food processor, until the mixture is crumbly and resembles small peas. Stir in any add ins (see variations below) and then add 3/4 cream, stirring until just until dry ingredients are moistened. Turn dough onto baking mat (or marble slab or wax paper) , gently press or pat dough into a 7 inch round (mixture will be very crumbly) Cover with saran wrap and allow to sit for 15-30 minutes then cut round into 8 wedges. Place wedges about 2 inches a part on a parchment or silicone lined baking sheet (or lightly grease first). Brush tops with egg wash. Bake at 425 for 10-13 minutes until golden brown.
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