• After a few bites, he said “This batch tastes kind of biscuity”.

    I said “Bingo. That’s exactly what I was going for.”

    The perfect gluten free blueberry scone recipe. Using my own flour mix. I’ve had success in the past using Pamela’s Mix to make gluten free blueberry scones. And I’ve made gluten free blueberry muffins using Annalise Roberts recipe (with her permission). But this time, I wanted to create a gluten free scone recipe using my own flour mix.

    Not sure why, but I’ve had a real hankering for a scone to eat with my morning tea. For the last two weeks, I tried creating gluten free scone recipes that included eggs and those that didn’t include eggs but used Ener-G egg replacer instead. I tried creating gluten free scone recipes that included a healthy dose of Earth Balance and those that included less Earth Balance. I tried gluten free scone recipes that had incredibly soft batter and required scooping into muffin tins. I tried creating gluten free scone recipes that incorporated a healthy dose of high protein gluten free flours (teff, sorghum, millet, quinoa) in the mix. And then this morning I had an epiphany. I realized that I needed to use gluten free flours that contained much less protein.


    I rolled up my sleeves. I decided to pretend that I was enrolled in culinary school (I definitely have major envy – Amy Green of the wonderful blog Simply Sugar and Gluten Free is going to Culinary School – I get a vicarious thrill from reading about her experience!) and my class was studying how to create the perfect gluten free scone recipe. I started comparing and contrasting recipes. What did they have in common? How did they differ? Here’s what I learned: a low protein flour is needed (totally against my usual style of gluten free baking, as I like to use as many high protein, multi-grain gluten free flours as I can when I bake), not too much sugar or sweetener, the liquid and the shortening needs to be REALLY cold, the batter cannot be overhandled and you especially shouldn’t work so hard that you cream the butter (in my case, Earth Balance) into the batter because when the scones bake, you want the little bits of butter hidden in the batter to help create pockets of flakiness in the finished product.

    By the time I turned the batter onto my granite countertop in order to cut the scones, I could tell that the 6th recipe was the charmer. After the biscuit cutter worked its’ magic, I brushed the tops of the scones with soy creamer and then sprinkled them with turbinado sugar. Into the oven. 28 minutes later, I am clicking my heels.

    Gluten Free Blueberry Scones
    16 scones

    click here for printable recipe

    3/4 cups brown rice flour
    1/2 cup potato starch (plus 1 1/2 tsp for blueberries)
    1/4 cup sweet white rice flour
    1/4 cup cornstarch
    1/4 cup sorghum flour
    2 tsp potato flour
    3/4 tsp xanthan gum
    1/2 tsp pectin
    1 tbsp sugar
    1 tbsp baking powder
    1 tsp sea salt
    6 oz VERY COLD EARTH BALANCE, diced (or use butter)
    2 extra-large eggs (room temperature)
    1/2 cup soymilk creamer (put in freezer for 8 – 10 minutes)
    3/4 cup blueberries mixed with potato starch – see above
    handful turbinado sugar for sprinkling on top of scones before baking
    Extra soymilk creamer for brushing on top of scones

    Sift the brown rice flour, potato starch, sweet white rice flour, cornstarch, sorghum flour, potato flour, xanthan gum, pectin, sugar, baking powder, and sea salt into the bowl of a stand mixer (alternatively, you can use a hand mixer). Add the diced Earth Balance and mix on low until the butter has been reduced to pea-sized pieces.

    Whisk the eggs and soymilk creamer in a small bowl, and then add to the flour mixture, mixing until just blended.

    Remove the bowl from the stand mixer. Use a wooden spoon to mix the blueberries into the dough. Turn the dough onto a well-floured surface. Flour your hands and shape the dough into a 3/4 inch circle. Use a biscuit cutter (I used a 2 5/8″ cutter) to cut the scones, dipping the cutter into flour before each scone is cut. Place on a parchment paper lined baking sheet, leaving space in between each scone.

    Brush the top of each scone with soymilk creamer, then sprinkle with a bit of turbinado sugar.

    Bake for 25 – 28 minutes or until golden brown on the top. Insert a toothpick or cake tester into a scone to make sure that they are fully baked.

    Remove from the baking sheet and place on a cooling rack for at least a half hour (or as long as you can wait!). If you cut them while they’re too hot, they will appear wet and unbaked. They need to sit and mature for a little while after they come out of the oven.

    So, put on your apron and get baking! You know you want to:).

    This post is happily part of Tempt My Tummy Tuesdays.

    • Desi

      I LOVE "biscuity" scones! My only question: what is "pectin" exactly? What is its purpose in the recipe and where can I find it?

      Can't wait to try these! Thank you so much! :)

    • I Am Gluten Free

      Desi – I've been adding pectin to my gluten free baked goods for about a year. I have found that it tends to hold gluten free baked goods together more than just using xanthan gum.

    • kcmom2four

      Those look so yummy! Definitely going to have to give them a go. A question about the pectin….do you use it in all of your baked goods? Along with the xanthan gum? How much? Sorry for all the questions…I'm relatively new to gluten free and starting to branch out a little more.

    • I Am Gluten Free

      Hi kcmom2four – I would have to say yes – I use it in all of my baked goods, unless I forget, which I've been known to do. I've just seen an improvement in the texture and holding together of my baked goods since I started using it. I don't have textbook proof – just a sense that it makes a difference. Hope that helps! Good luck on your journey!

      Ellen

    • gfe–gluten free easily

      They look totally delicious, Ellen! :-) I'm a big believer in persistence … especially when there's a reward like this at the end. ;-)

      Shirley

    • Tasty Eats At Home

      I'm really digging this recipe. Wow. Thanks so much for your persistence, so we can enjoy the benefits!

    • Stephanie

      Ellen,
      I just saw a comment of yours on The WHOLE Gang about CSAs. When we lived out in Worcester, we were pretty happy with Many Hands Organic Farm. Check them out if they have spots available.

      Also, I wonder if agar agar would work in place of pectin? I have veg/kosher/unflavored/unsweetened gelatin at home, and keep thinking of adding it to recipes… or making marshmallows :)

    • Shelly

      Will the leftover scones store well in the freezer? I am only one person. I love to bake but I hate to throw away food. Thanks!

    • Maeve

      I am _so_ thrilled that these don't have a ton of sugar. I've mostly been able to suss out adjusting recipes for my needs (gluten-free, dairy-free, soy-free), but trying to reduce the sugar (I'm mostly sugar-free, too) in baked goods is just like a ticking time bomb. Thank you so much for a recipe that isn't sickeningly sweet. :D

      As I can't do soy, do you think almond milk would work well enough? Or does it need to be thicker like the soy creamer?

    • dreaminitvegan

      My son would love these!

    • Sweet Pea 48

      These look fabulous! I will have to try them out.

    • Ryan Cumming

      These look delicious. I am going to make these in the morning and let you know how I did

    • kellyc4

      oh my goodness! These look amazing. I am so glad that your contest featured to peruse your recipes. I was just cleaning up my blogs I am following (way too many) and had missed your post that you moved. I am keeping on your list!!

    • Heidi

      I’m looking forward to trying this recipe but before I do I would love some advice on which egg replacer to use? Most recipes I have tried for biscuits end in a strong soda aftertaste. Thanks for any suggestions ;)

      • Ellen

        I only use Ener-G egg replacer when I use it at all. Good luck!

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