Gluten-free scones

    (3)
    40 min

    A blend of sorghum flour, millet flour and tapioca flour is used to makes these buttery gluten free scones.


    5 people made this

    Ingredients
    Makes: 15 scones

    • 200g sorghum flour
    • 140g millet flour
    • 70g tapioca flour
    • 4 teaspoons baking powder
    • 2 teaspoons xanthan gum
    • 1 1/2 teaspoons bicarbonate of soda
    • 1 1/2 teaspoons salt
    • 115g cold butter
    • 235ml milk
    • 1 egg, beaten
    • 1 tablespoon cider vinegar
    • 2 tablespoons rice flour, or as needed

    Method
    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4. Grease a large baking tray.
    2. Whisk sorghum flour, millet flour, tapioca flour, baking powder, xanthan gum, bicarbonate of soda and salt together in a large bowl. Cut in butter with a pastry blender or 2 knives until there are no large pieces left.
    3. Mix milk, egg and vinegar together in a small bowl. Pour over flour and butter mixture; stir until dough comes together.
    4. Dust a flat work surface with rice flour. Roll dough out to 1cm thickness; stamp out 15 scones with a scone cutter. Arrange scones on the prepared tray.
    5. Bake in the preheated oven until the tops are golden brown, 15 to 20 minutes.

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    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (3)

    by
    1

    These are nice biscuits. They were soft yet held up to biscuits and gravy as well as being buttered and jammed. The texture is more cake-like than a dough. They are pretty good on their own. I did make a few alterations. I used buckwheat flour instead of millet. I made 10 servings instead of the original 15 biscuits. I don't know if this messed with the amounts of baking powder, but they didn't puff up at all. They came out of the oven the same height as when they went in. They were still light though. Thank you for the recipe.  -  21 Mar 2016  (Review from Allrecipes US | Canada)

    by
    0

    If you love old-fashioned baking powder biscuits and are gluten free, these are awesome! I needed to make some substitutions due to what I had in the house and yet, they turned out wonderful. I subbed oat flour for the millet, and corn starch for the tapioca starch. I may have rolled them too thin as I got way more than 15 biscuits. But overall a great recipe!  -  30 Sep 2017  (Review from Allrecipes US | Canada)

    by
    0

    These biscuits turned out pretty good. I used my own flour blend, and instead of vinegar I used buttermilk powder. I got sixteen biscuits and had them with gf gravy. Yum!  -  11 Mar 2017  (Review from Allrecipes US | Canada)

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