Breakfast and snacks are the hardest for me to do gluten free. It is not so much the making it gluten free, it is the making it gluten free and quick and easy, so I am always looking for new recipes and things to try.
I have never been one that loves scones, but maybe that is because I have never been a huge fan of biscuits. I mean I like biscuits, but I would prefer a slice of warm bread any day over a warm biscuits. I am guessing that is because I am an Oregon girl, not a true southern girl. 🙂
My kids however love biscuits and scones, so I decided that I needed to come up with a gluten free scone they would love and enjoy.
I started out by adapting my sister’s basic dough recipe for scones and it worked great.
I know a lot of you have questioned my use of sweet rice flour in some of my recipes, but in some recipes like these scones, it really does help give them a better and lighter texture.
I have made these four or five times now and my kids love them. We have been keeping them in the freezer and it works great for reheating for breakfast.
I am so happy with this basic dough, that I see lots of different versions of scones in the future.
Gluten Free Chocolate Dried Cherry Scones
A classic scone made gluten free.
Ingredients
- 1 1/4 cup rice flour
- 1/2 cup sweet rice flour
- 1/4 cup cornstarch
- 1/4 teaspoon xanthan gum
- 1/2 cup sour cream
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 egg
- 1/2 teaspoon vanilla
- 3/4 cup chocolate chips
- 3/4 cup dried cherries
Instructions
- Preheat oven to 350 degrees
- In a medium bowl combine sour cream and baking soda, Set aside.
- In a large bowl mix together white rice flour, sweet rice flour, cornstarch, xanthan gum, baking powder, cream of tartar, and salt.
- To the sour cream mixture ad butter, eggs, and vanilla. Stir until smooth.
- Stir flour mixture into sour cream butter mixture. And stir just until moistened.
- Turn dough out onto a silicone mat or parchment paper that has been lightly dusted with cornstarch or rice flour.
- Press out into a round about 1/2- 3/4 inch thick. Slice into triangles, like you would cut a pie.
- Place on a cookie sheet and bake for 12-15 minutes. The time may vary depending on how big your scones are.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 368Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 305mgCarbohydrates: 54gFiber: 2gSugar: 26gProtein: 3g
Nutritional values are approximate and aren't always accurate.
This made me laugh. I’m an Oklahoma girl who is now in Oregon. Give me a warm biscuit or piece of cornbread any day!
question, this is similar to my favorite scone recipe but my GF flour blend is a bit different and I used guar gum (1 t). They turned out more crumbly than the origional AP flour recipe. Do you have this problem?
I have not used guar gum a lot, so I am not sure how it would change a recipe like this. I have not found these to be crumbly at all. They are biscuit like but not crumbly. In some recipes I think sweet rice flour really helps with texture and this is one of them. I use blends for some things, but I don’t use them a lot because what may work well in a pancake may not work so well in a scone or muffin. I know some disagree on that and use only one blend for everything, but I like using sweet rice flour and other flours in some things. I am not sure that answered your question, but I hope it helped.
Lynn, I was just getting ready to make these, they sound so good! Is there really supposed to be 1/4 CUP of cream of tartar though?!
No, that should be 1/4 teaspoon. I am so sorry. I can’t believe I missed typed that one. I just fixed it. Thanks for catching it and letting me know.
Have you ever made these with yogurt rather than sour cream? I would love to try these and am trying to decide how to sub the sour cream for dairy free, full fat coconut milk or coconut milk yogurt. Thanks for any insight you may have 🙂
I have not tried yogurt in scones, but I have in other recipes, so I think it is worth trying in this one. I would say coconut milk yogurt since it would be thicker. It might change the texture slightly, but I think it is worth trying. I would love to hear if it works.