Recipe by Suzy mom to 2
These scones do justice to the subtile, slightly sweet taste of millet flour because there's no extra sugar or spices added. Despite being whole grain, their texture is pleasantly light. This recipe was inspired by Kimberly Harris' buttermilk millet drop biscuit recipe.
Top Review by BenRichardson
Excellent recipe, thank you. I've made them once. My substitutions were:
Hemp milk & vanilla essence instead of vanilla flavored soy milk
Orgran No-Egg instead of eggs
Raisins & sultanas instead of the other dried fruit
The results were good. I was worried because the mixture prior to baking was nothing like a scone-mixture using wheat. It was far too wet to roll out and cut into scones. Instead, I spooned heaps into a scone cutter resting on the baking tray and then just lifted away the scone cutter, easy. The scones look great (just like the picture) and have the same texture I remember from wheat-based scones.
I also found them lacking sufficient sweetness for my taste. Next time, I will add some type of sweetener. Stevia might work well since the mixture doesn't need any additional bulking agent.
- 2 cups millet flour
- 3 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2 teaspoons xanthan gum
- 6 tablespoons butter or 6 tablespoons dairy-free margarine
- 3⁄4 cup vanilla-flavored soymilk
- 2 eggs
- 2 egg whites
- 1⁄2 cup sweet banana chips, chopped
- 1⁄2 cup dried apricot, chopped
Directions See How It's Made
- Preheat oven to 390.
- Cover a baking tray with parchment paper or grease a cookie sheet.
- Mix first four ingredients in a large bowl, stir well using a wire whisk.
- Cut the butter into the flour with two knives until pea sized.
- Mix soy milk, egg whites and eggs. Pour into the flour mixture and mix until smooth (I used an immersion blender).
- Fold in dried fruits.
- Drop in rounded spoonfuls onto tray.
- Bake for 20 minutes, until lightly golden.
- Serve hot.