Sunday, January 15, 2023

My Recipe Box - Scones with GF Flour Options

 January 2023 - Toronto ON

I've finally found a gluten free scone recipes that we like. I originally found it at Sugar Free Londoner and made a few changes.

We get almond flour at Costco.

I use granulated sugar, not sweetener as her recipe called for. I also reduced the amount to 35 grams.

I found this comment later in her post and have incorporated it in my recipe.
You can add a pinch of salt for extra flavor and ½ teaspoon of xanthan gum for a stronger crumb structure.

I free formed shaped them after I had tried a too small cookie cutter, I will use a larger cookie cutter next time. I made 5, however, using the smaller cookie cutter I would have gotten more.

Lemon zest is never an optional in our house! I also used lemon extract.

Fresh blueberries were added as well. I was thinking of using raisins but we had fresh blueberries. 
With raisins I would also add grated apple and cinnamon.
 I would also use cranberries, fresh or dried, I have both. Orange zest and extract with cranberry would be great too.
Orange and date will be on my list as I have dates in the fridge. Juice the orange and heat it in a pot, pour over finely chopped dates and let sit 15 minutes.
Spicy pumpkin - I will have to test.

Cheese would be good too. Cheese and bacon for breakfast! Cheese and chive.
Chorizo sausage and blue cheese would be a great way to use up leftovers.
Cheesy garlic!

You could also make a berry coulis!
Custard would be good too.

I served them with whipped cream, but lemon curd would also be great spread in the middle and add some fresh ginger into the batter.
Use fresh gingerroot if you have it. If you can't get it, then I add1 tsp ground dried ginger. Or 1 TBS finely minced candied gingerroot. You could sprinkle even more on top of the scones prior to baking.


2 ¼ cup / 225g almond flour 
½ teaspoon xanthan gum
¼ cup / 60g butter melted 
35g granulated sugar
Pinch of salt optional
1 egg large, room temperature
1 ½ teaspoon baking powder
1 teaspoon vanilla extract or lemon extract
zest of 1 lemon 
1 egg optional, beaten, for brushing the tops (you'll only use ½) I didn't use

Preheat the oven to 180 Celsius / 350 Fahrenheit (electric) or 160C / 320F (fan).
Combine the dry ingredients - almond flour, sweetener, baking powder - in a bowl.
In a separate bowl, mix together the melted butter, lemon zest, vanilla and egg. Stir into the dry ingredients until a dough forms, or use an electric mixer.
Form a dough ball and place onto a baking pan lined with parchment paper. Flatten into a disc shape, about 1 inch thick. Cut out 5-6 scones using a cookie cutter (or use your hands to form scone shapes). Move them apart and brush the tops with beaten egg.
Bake for 18-22 minutes until golden. Let cool completely in the pan - these scones are fragile when hot but they firm up as they cool down.

Lemon glaze

120g (2/3 cup) icing sugar mixture
2 tbsp fresh lemon juice
2 tbsp finely grated lemon rind

Sift the icing sugar into a bowl. Add the lemon juice and stir until combined. Brush half the glaze over the warm scones then sprinkle with lemon rind. Set aside for 15 minutes to cool until just warm. Drizzle remaining glaze over scones.

WITHOUT EGG - Source Chef Alina
Date -    MY REVIEW

500 g all purpose flour or GF 1:1 blend - suggested Cup4Cup
224 g brown sugar
½ tsp. salt
364-400 g heavy cream*
1 tbsp baking powder
1 - 1 1/2 cups Blueberries or mix in of choice


Preheat oven to 350 degrees and line a half sheet pan with parchment or a silicon mat.

Combine the flour, brown sugar, baking powder, and salt in a large bowl. Stir with a spoon to combine.

Add half the cream, stir a few times, then add the rest of the cream, and stir until a mostly-cohesive dough forms. Finish bringing the dough together by hand, until there are no more noticeable dry spots, don’t overwork! **see recipe notes

Transfer the dough to a lightly floured work surface and divide into two even sized piles. Use your hands, pat the dough into two circles that are approximately 6 inches wide and 3/4 inch high. Cut each circle into 8 triangles.

Evenly space on the parchment lined half sheet pan and bake at 350 for approx. 25 min. Rotate half way through baking.


*If using dried fruit for mix ins you will need slightly more cream, if using something wetter like sliced strawberries or banana you will need slightly less cream. start with the lesser amount and drizzle more on when you are mixing if your dough is not coming together.

**When mixing the dough I usually use my hands and squeeze it together in clumps until there are no crumbly dry spots. It is important not to overwork the dough - you don't want to use a mixer and you do not want to mix until it is a smooth dough, clumpy is good!
Scones are done when the bottoms are browned and they have a light golden brown crust.

Date -     MY REVIEW

50 g brown rice flour
50 g tapioca starch
30 g sorghum flour
½ teaspoon xanthan gum
2 teaspoon baking powder
4 teaspoon sugar
¼ cup dried cranberries
160 mL heavy cream (about ⅔ cup)

Preheat oven 425 deg F (220C).
Combine all dry ingredients and the dried cranberries in a bowl and mix together with a whisk or fork.
Add heavy cream and mix well with a fork or spoon until dough forms.
On a flat surface dusted lightly with brown rice flour, shape the dough into a disc, about ¾" thick.
Transfer to a parchment lined baking sheet and score or cut the disc into 6 wedges. Separate the wedges slightly from each other.
Bake for 20 minutes.
Let cool slightly before serving.

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