Ok, I swear I am not usually Becky Home Ec-y and do not usually traffic much in recipe sharing, But I have celiac disease and cannot eat gluten (wheat flour, rye, spelt, barley, and so on). Many people I know have gluten sensitivities or allergies which keep them from enjoying wheat-flour bread products. And this recipe is too good to keep to myself!
I have discovered there are many gluten-free flour options that are delicious and, I would argue, more nutritious than wheat flour. My personal favorites right now are quinoa flour, (gluten-free) oat flour, and hazelnut flour.
Quinoa is high in protein and fiber so you will be doing yourself a big favor to choose it along with oat floor which is also high in fiber and helps with high cholesterol issues.
I get these nutritious flours at Earth Fare here in Knoxville, but other grocery stores such as Kroger, Publix, Whole Foods, and Food City carry some gluten-free flours as well.
Here is my own recipe for scones which you can adapt to fit your taste buds. They can eaten any time because scones aren’t just for breakfast any more!
Healthy, Delicious, Easy, and Best-Ever Gluten-free Scones
- 1 cup gluten-free oat flour
- 1 cup quinoa flour (can substitute brown rice flour, millet flour, hazelnut flour, or other gluten-free flours)
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 2 teaspoons cinnamon (and a bit more for sprinkling on top of scones)
- 1/2 teaspoon nutmeg
- 1/3 – 1/2 cup coconut oil or canola/coconut oil blend (my favorite for both are made by Spectrum)
- 2-inches grated fresh ginger (or 1 teaspoon ground ginger)
- Grated orange peel from 2 oranges or 2 teaspoons ground orange peel
- 1/2 cup your favorite dried fruits, chopped or cut with scissors (dried figs, apricots, dates, cherries, fresh or dried blueberries, dried currants or raisins, or dried apples)
- Another 1/2 cup of either fruits or nuts
- 2 jumbo or large eggs
- 1/2 cup cold buttermilk (and a bit more for brushing on top) (I use local favorite Cruze Farm buttermilk)
- 1/3 cup honey (or sugar if you prefer)
- 1 teaspoon gluten-free vanilla extract
- Parchment paper or pan-lining paper
Grease a large baking sheet (or line with parchment).
Whisk together flours, baking powder, xanthan gum, salt, cinnamon, and nutmeg (and ginger if you are using ground ginger).
Work the coconut oil into the flour mixture by hand until only pea-sized coconut oil bits remain. Or it you are using coconut oil/canola blend or other oil add to the wet ingredients below
Whisk together the eggs, buttermilk, and vanilla until frothy. Add honey, then add fresh ginger. Add to the dry ingredients, stirring until well blended. The dough will be very sticky.
Add the fruits and nuts until blended.
By hand, mold about a hands-full of scone mixture. Place on a cookie sheet lined with parchment paper or pan-lining paper. This will ensure quick clean up and no sticking. Pat down on top.
Lightly brush buttermilk on top of each scone. Sprinkle cinnamon on top (optional).
Place uncovered baking sheet in the freezer for 15 minutes. Preheat oven to 400 degrees F.
Bake for 20-23 minutes or until golden brown. Remove from the oven onto a cooling rack and allow to rest for 5 minutes before serving. Allow to fully cool (several hours) before placing in plastic container.
Makes about 10-11 scones.