5 Reviews

Thank you! I am just delving into to the GF world and this recipe has been great! Also big thanks to the last post for the measurement conversions - I get out my scale everytime and everytime am too thoughtless to check conversions. I have done Orange Cranberry and Fresh Raspberry and Blueberry with success - freeze fresh fruit before incorporating. This recipe is making a lot of GF people happy at my farmer's market!

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Janecooksswell August 01, 2013

I often make this recipe, using Doves Farm Gluten Free flour. It is the most authentic recipe I have come across. They don't stay 'fresh' for more than 24 hours, but that is never a problem at my house!

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kukuriku July 10, 2011

These turned out really well! I used "What can I use instead" Girl's conversion amounts to cups. I used finely ground white rice flour, guar gum instead of xanthan gum because of a corn allergy, sea salt, white sugar, salted butter, yellow raisins, and even egg replacer using rice milk as the liquid. For the yogurt I used 2% and did not try the egg wash. Yes I did use tapioca flour I was just defining the exact ingredients I used. A mishap was the rice flour coating the baking sheet burned so next time I will dip the bottoms of the scones in white rice flour and put them on a ungreased baking sheet with no additional flour. DD (toddler) and I had these with butter and cream cheese but it would be better with butter and jam for next time insha Allah.

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UmmBinat February 13, 2010

Great! I subbed soy sour cream for the yoghurt and added about 1/2 cup minced candied ginger...patted into a ball, rolled out and cut like a pie. Placed triangles on parchment paper and baked....Followed the rest of the directions. Were great. Warm or rewarmed several days later. Will try Cranberry(dried) and maybe some orange zest....UPDATE: USED DRIED CRANBERRIES AND GRATED ORANGE ZEST...THEN AFTER EGG WASH, SPRINKLED WITH SUGAR. THIS VERSION GOOD TOO!

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Robin Batterson January 30, 2010

I absolutely love this recipe! My daughter was getting sick of all the GF tortillas, bread, crackers, etc... for her school lunches all year, so I found this recipe and it works great! Some American substitutes - Rice Flour 1 1/4 cups, Tapioca Flour 3 1/2 Tablespoons, 1/2 cup butter, 1/2 cup raisins, 1/2 cup yogurt (I used sour cream both times and that worked great too) Thank You!!!

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"What can I use instead" Girl June 05, 2008
Gluten Free Scones