Blueberry Cinnamon Scones


Blueberries and cinnamon are like good friends—they should be together as often as possible. These rich and tasty gluten-free scones make a special treat.

2 cups brown rice flour
1 cups + 1 tablespoon garbanzo bean flour
1 teaspoon baking powder
teaspoon baking soda
teaspoon sea salt
1 teaspoon ground cinnamon
1 cup canola oil
1 cup organic whole cane sugar
1 cup rice milk
cup frozen blueberries

1. Combine the brown rice flour, garbanzo bean flour, baking powder, baking soda, salt and cinnamon in a large bowl. In the bowl of a standing mixer fitted with the paddle attachment, combine the canola oil and organic whole cane sugar until well mixed. With the mixer on low speed, add the flour mixture and rice milk alternately, a little at a time, until well mixed, about 3 minutes. Chill the dough for at least 3 hours or overnight.

2. Preheat the oven to 375 degrees.

3. Dust your counter liberally with brown rice flour. Knead the blueberries into the chilled dough and pat the dough into a 2-inch thick disc. Cut the disc into 8 wedges. Place the wedges onto a greased or parchment-line baking sheet, spaced evenly apart. Bake until scones are golden brown and firm to the touch, about 30 minutes.

Reprinted with permission from Flying Apron’s Gluten-Free & Vegan Baking Book (Sasquatch Books), by Jennifer Katzinger.

Comments (9)

Agreed some gluten free flours impart a gritty texture and it's not all that pleasant - kind of like eating sand. Here are a couple of suggestions I use to overcome grittiness in baked goods.

Rice flour and brown rice flour usually come in a medium grind. If you've ever baked with finely ground rice flour, you'll get entirely different result - much more delicate texture and no grittiness. You can create this at home by grinding the rice flour that you buy in a clean spice mill. It also works if you have a gf flour blend.

Substitution is also a great way to get rid of gritty texture or flours you don't like , such as the bean flour that Kathleen mentions. That's the beauty of using recipes like the ones we publish in Gluten Free & More. You can switch ingredients with great success. I frequently replace some or all of the rice flour in a recipe with sorghum, amaranth, or millet flour or a combination of these. The flours are much more finely ground resulting in more delicate pastries.

In the back of each issue of the magazine is a table of GF Flour Substitutions. Select any flour from the column to replace another flour. This would apply for rice flour, brown rice flour and bean flour as well as a host of other flours. By the way, Kathleen, most gf manufacturers are no longer using bean flour in their all-purpose blends. Take a look. You might find one that you enjoy.
-Beth Hillson, food editor

Posted by: Moderator | January 20, 2017 8:53 AM    Report this comment

Hi - This is ginnyb again. I was wrong on the title of the America's Test Kitchen G/F cookbook. (Obviously, I was thinking of margarine!). The correct title: "The How Can It Be
Gluten Free Cookbook"They've issued two volumes now, and I highly recommend them!

Posted by: ginnyb | January 18, 2017 2:41 PM    Report this comment

Hi- I love garbanzo beans, in any form, but.....I would not use the flour in any scone but a
"SAVORY" scone, not a "SWEET" scone. I am a big fan of America's Test Kitchen Gluten-free
flour mix, which includes white rice, as well as brown rice flour, along with other ingredients. They published a "I can't believe it's Gluten Free!" book about a year ago. It's a joy. Their recommendations are well-tested, and I feel great confidence in using anything they recommend. I've tried most of the "ready mixed" gluten free mixes. I'm sorry- but they taste awful! (most, because they use bean flours as part of the basic flour mix. Gluten free flours textures ARE gritty. I prefer that to the BAD TASTE of pre-mixed flours! Good Luck, and Happy G/F eating!

Posted by: ginnyb | January 17, 2017 9:27 PM    Report this comment

Could I substitute say cassava flour or coconut flour for one or both of recommended flours?

Posted by: Lady_Lisbeth | January 17, 2017 9:05 AM    Report this comment

I have started to substitute coconut flour for the garbanzo bean flour... much easier on the system.

Posted by: Elkay | December 22, 2011 9:39 PM    Report this comment

I would try Rob Mills. gluten free flour blend, its great for cupcakes so it should be great for this one too!!!

Posted by: Catherine M | August 15, 2011 7:22 PM    Report this comment

I tried a half batch of these last night. The taste is great but the texture is gritty. Rice flour must be the culprit. Will try again with a different blend.

Posted by: Marianna J | April 28, 2011 9:18 AM    Report this comment

You could use amaranth, sorghum, quinoa, - a combination of these, or something like King Arthurs Ancient Grains which is a combo blend.

Posted by: Elgie | October 8, 2010 1:59 PM    Report this comment

What can I substitute for the garbanzo bean flour?

Posted by: garlicsalt | October 7, 2010 3:00 PM    Report this comment

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