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I don't like normal scones too much. They seem too dense and flavorless for me—merely something to put jam or lemon curd on.
This recipe has a nicer flavor than most scones, and is not as dense. It is a larger recipe to feed a family with some leftovers. Click the button below to see a smaller version to make breakfast for two people.
Preheat the oven to 400 degrees.
In a bowl combine:
Then add, using the measuring cup to check the eggs before adding them:
Instead of the eggs you can use 1/2 cup applesauce and 1/2 cup more yogurt (1 cup total yogurt).
If you are not going to use a spread on the scones then add 2 cups of fruit (blueberries or peach pieces work great). Also halve the sugar. Alternately, use 3/4 cup of sugar for scones sweet enough to eat plain.
The recipe either makes sixteen "drop scones" (balls of dough) or four large balls to cut into quarters. If you do the latter you get traditional wedge-shaped scones, but be sure to spread them apart before baking or the interior corners will not bake well.
Bake for about 16 minutes, until slightly browned. If you use frozen blueberries increase the baking time to 18 minutes.
A one-quarter size batch is better for one or two people.
- 1 egg
- 1 1/4 cups gluten-free flour mix
- 1/4 cup heavy cream
- 2 Tbsp sugar
- 2 Tbsp nonfat yogurt (we use vanilla)
- 2 tsp olive oil
- 1 tsp xanthan gum
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract
Instead of the eggs you can use 2 Tbsp applesauce and 2 Tbsp more yogurt (1/4 cup total yogurt).
If you are not going to use a spread on the scones then add 1/2 cup of fruit (blueberries or peach pieces work great). Also halve the sugar. Alternately, use 3 Tbsp of sugar for scones sweet enough to eat plain.
The recipe either makes four "drop scones" (balls of dough) or one large ball cut into quarters. If you do the latter you get traditional wedge-shaped scones, but be sure to spread them apart before baking or the interior corners will not bake well.