By Chef #494491 on March 14, 2008
Photo by Robin Batterson
Photo by Robin Batterson
"I loved scones and had a lot of trouble finding a good recipe since being diagnosed with gluten intolerance - this is an adapted recipe from the BBC Food."
Serving Size: 1 (759 g)
Servings Per Recipe: 1
"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!"
"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!"
"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."
"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!"
"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!!!"