Super Easy, Moist & Delicious Gluten-Free Scones
Categories: Breakfast Treats, Muffins, Recipes
Tags: , Allergy Friendly, Berries, Chocolate, Dairy Free, Easy Scones, GFCF, Gluten Free Breakfast, Vegan, Vegetarian
Some folks have asked for chocolate chip scones, others for berry scones, still others for cinnamon-raisin. The thing I like about my scones recipe is that it is perfectly suited to any of these twists, and its light, moist, semi-sweet crumb makes it the ideal recipe for breakfast, tea or dessert.
Cranberry-Pecan Scones
What you add to this delicious scone recipe is up to you (or what you have on hand).
As with many of my baking recipes, yogurt is a key ingredient for sustainable moisture, but it shouldn’t be overlooked for flavor as well. There is just no reason to use plain yogurt in a baking recipe! Take advantage of the opportunity to liven up your creations by experimenting with yogurt flavors (piña colada yogurt anyone?!), and try some of the great new coconut or soy yogurts out there if you are avoiding dairy.
Whatever your twist, be sure to try this amazing recipe – you’ll wish you’d discovered it years ago! It has become my go-to breakfast-in-a-hurry recipe, as it takes only 5 minutes to whip it up and 12 minutes to bake. It almost takes all the fun out of our crazed morning routine of scrambling to get the kids to the bus stop on time! (Ok, even though breakfast is ready, my kids still somehow wind up racing to the corner with untied shoes and unzipped bookbags!).
This week scones made it into our routine with the addition of succulent fresh-picked white peaches. What will yours look like?
Scones
Blueberry Scones
- 2 cups Jules Gluten Free™ All-Purpose Flour
- 1/4 cup granulated cane sugar
- 2 tsp. gluten-free baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 4 Tbs. butter or non-dairy alternative (Earth Balance® Shortening Sticks)
- 2 large eggs (or egg substitute like 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water)
- 3/4 cup yogurt, dairy or non-dairy (So Delicious® Vanilla, flavored or plain coconut yogurt)
- 1/2 cup peeled and diced fresh peaches*, fresh or frozen berries; raisins; chopped nuts; chocolate chips; etc.
- cinnamon-sugar to sprinkle on the tops before baking
Preheat oven to 400°F.
Whisk together all dry ingredients in a large bottom bowl. Cut shortening into the dry ingredients using a pastry cutter or two knives. Stir in the eggs and yogurt. Gently fold in fruit, nuts, chocolate chips, etc.
Turn dough out onto a clean counter or pastry mat dusted with Jules Gluten Free™ All Purpose Flour. Pat into a rectangle to a thickness of about ¾ inch. Cut into triangles with a bench scraper or butter knife. Place onto a parchment-lined baking sheet and brush the tops with butter or non-dairy substitute (optional) and sprinkle with a pre-made cinnamon and sugar mixture. Bake for 8-10 minutes, just until the tops are lightly browned. Do not overcook!
(*Note: if using fresh cut fruit like peaches, the dough will be much wetter and more difficult to pat out and cut – if the dough is very wet, simply dollop large spoonfuls of dough onto the parchment-lined baking sheet for “drop biscuit” scones like the Cranberry-Pecan Scones pictured above. Bake as directed above).
Makes approximately 12 scones.
15 Comments
We'd love to hear yours!
Trackbacks/Pingbacks
-
-
12. Jun, 2012
[...] For your enjoyment, here are some entertaining links:A lovely song, with an intriguing title. GF Scones! Do you remember when I tried to make scones? I made two batches in one night and both times forgot [...]
Leave a Comment
Here's your chance to speak.
- 5-lb bag of Jules flour
- 1-lb bag of Jules’ Oats
- 1.3-lb bag of Jules’ Cookie Mix
- .8-lb bag of Jules’ Cornbread Mix
- Nearly Normal Cooking e-book
- Cookie Mix e-book
- Bread Baking e-book
- FREE shipping!
New to Jules Gluten Free?
Say Hi to 50% OFF:
My Last Tweet
My kids couldn't decide between GlutenFree Pizza Night & Taco Night, so I made both! Voila~ GFree Taco Pizza!... http://t.co/bOTP96tGlk
Brittany said: on December 13, 2010
Let’s see … I love cranberries, pecans, So Delicious piña colada coconut milk yogurt, and scones! This recipe is a keeper! Thanks!
jane said: on January 15, 2011
I tried these and they were a mess. I added frozen blueberries, the batter turned an ugly blue and so wet. I tried to cut them into triangles, what a mess, guess I should have just dropped them onto the paper. The purple batter color turned me off….Any suggestions? My favorite item I miss besides pizza is blueberry scones as I have been gluten free now for just a little over a year!
Jules said: on January 17, 2011
The best way to avoid the batter turning blue is to use frozen berries without rinsing them and stirring as little as possible. If you want to roll them out into triangles, you just have to be gentle and pat them into shape using lots of gluten-free flour to keep them from being too wet. Otherwise, the easiest thing to do is just dollop them onto parchment and bake. Definitely try these tips and make them again – if you’re missing scones you will really love this recipe!
Laura said: on April 4, 2011
Hi Jules,
This looks yummy! Would dried blueberries be okay instead of fresh?
Thanks!
Laura
Jules said: on April 5, 2011
Laura – the dried blueberries will definitely yield a different result than fresh. You may try plumping them up a bit by boiling them in water as you do with raisins, then draining and adding to the recipe. Otherwise, I’m afraid their texture would detract a bit from the recipe, but they would still add good flavor.
Kim Lutz said: on April 29, 2011
Jules, These look so yummy. I love scones and will give these a try next week after the Gluten and Allergen-free Expo!
Kelly said: on May 2, 2011
I made these with banana (overripe and frozen) and they were more like mini coffee cakes. Is it because the banana is too moist? Thanks!
Jules said: on May 2, 2011
Hi Kelly, yes, I’d suspect that was the cause. This recipe was written with berries or chips as add-ins; it’s not a banana bread recipe. Bananas act almost like a fat in quick bread recipes and need to be accounted for in order for the proportions to work out. I’d try it again with another fruit like berries, chopped apples, peaches or pears, or chips. I have awesome banana bread recipes on my blog if you’re looking to use up those frozen bananas!
sb said: on August 1, 2011
I am grain-free and cannot use your flour due to the corn. What grain-free flours do you recommend as an alternative?
Jules said: on August 3, 2011
SB if you can use coconut flour, almond meal, flaxseed meal and/or buckwheat (it’s in the rhubarb family) flour, I really like those flours; as with anything gluten-free, a combination of flours works better than just using one as a 1 for 1 substitute. See my post on making your own almond flour/meal for some more tips!
janet dalley said: on January 10, 2012
Please could you advise me if it is possible to purchase your flour in UK? if so could you give me the name of a supplier.Thank you. Jan
Jules said: on January 10, 2012
Hi Janet, as of now, my flour is not distributed in the UK. Do you know anyone in the US who could send it to you? I have had many many requests to ship to the UK, Australia and New Zealand … would love to make that happen, but it will take time.
Nancy said: on May 9, 2013
If you are using “wet” fruit especially peaches, dry them for a short time in the oven before putting them in your batter. They keep the batter from being a mess and actually have a better flavor. I do not mean like dehydrate just bake on low for awhile.
Jules said: on May 9, 2013
Great tip, Nancy! It would work well for strawberries, too!