So GoodApr/May 2012 Issue

Gluten-Free Springtime Scones

Whether itís Motherís Day breakfast in bed or any special occasion, these fresh-baked blueberry cinnamon scones celebrate the season.

Spring heralds daffodils and tulips. It begs for simple yet elegant touches, in keeping with the special festivities that mark this time of year.†

You won’t believe how easy these scones are to make. Almost from scratch, the recipe calls for just seven ingredients (including a gluten-free muffin mix) and takes only 25 minutes from start to finish. Your guests will think you were baking all morning.

glutino gluten free pantry

gluten free scone recipe

Photo by Oksana Charla

Gluten-Free, Dairy-Free Blueberry Cinnamon Scones

Makes 12 scones.

To dress these up, drizzle baked scones with a glaze (mix together confectioners’ sugar and milk of choice). Make the glaze sufficiently thick so it doesn’t drip down the sides. Alternatively, brush scones with a mixture of brown sugar and milk of choice before baking. Serve scones with homemade preserves, if desired.

Ingredients:

2Ĺ cups (about 15 ounces) gluten-free muffin mix (see Shopping List on right)
1 teaspoon ground cinnamon
6 tablespoons butter or dairy-free buttery spread, cut into small pieces and frozen for 10 minutes
1 large egg or flax gel
Ĺ cup milk or dairy-free milk of choice
1 teaspoon cider vinegar
ĺ cup fresh blueberries

Directions:

1. Preheat oven to 375įF. Line two cookie sheets with parchment paper.

2. In the bowl of a food processor fitted with the steel blade, combine the muffin mix and cinnamon. Pulse briefly to blend. Scatter pieces of butter or dairy-free spread over the dry mix and pulse until mixture resembles coarse meal.

3. Combine the egg, milk and vinegar in a separate bowl. Add to flour mixture and pulse until moistened.

4. Transfer dough to a mixing bowl and fold in the blueberries. Scoop dough (about 3 tablespoons in each scoop) onto cookie sheets, leaving room for scones to spread.

5. Place cookie sheets in preheated oven and bake 15 to 17 minutes. Cool slightly before serving.

Each scone contains 185 calories, 7g total fat, 4g saturated fat, 0g trans fat, 34mg cholesterol, 311mg sodium, 30g carbohydrate, 3g fiber, 2g protein.

Food editor Beth Hillson (glutenfreemakeovers.com) is author of Gluten-Free Makeovers, available at LivingWithout.com.

Comments (3)

Hi Chreiff - Each scone contains 185 calories, 7g total fat, 4g saturated fat, 0g trans fat, 34mg cholesterol, 311mg sodium, 30g carbohydrate, 3g fiber, 1g sugar, 2g protein, 18 Est GL.

Posted by: Moderator | March 27, 2017 2:26 PM    Report this comment

I agree. I have bags/boxes of GF flours as opposed to pre made mixes, that I'd like to use up. Also, why don't you show sugar grams in your recipes? So important to know the natural sugar grams and the added sugar grams. This should be an easy addition for your nutritionists, and much appreciated. TY

Posted by: Chreiff | March 26, 2017 12:08 PM    Report this comment

Could you please provide the ingredients that would be in one of the muffin mixes? I would prefer to make my own muffin mix, so I can ensure all ingredients are organic and also to avoid rice, which even if organic, will contain at least trace amounts of arsenic.

Posted by: Lara Pizzorno | March 26, 2017 11:38 AM    Report this comment

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