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    Home / Biscuits, Scones, and Pastries

    Gluten-Free Scones

    Published Apr 30, 2022

    Jump to Recipe Print Recipe

    Tender, buttery scones made with almond, oat, and sweet rice flours that are undetectably gluten-free. Serve these beauties with extra butter, creme fraiche, honey, and/or jam for a dreamy breakfast, brunch, or teatime treat.

    Mix in juicy blueberries, try the lemon-ginger and orange-currant variations, or play around with your favorite flavors and mix-ins. Thanks to Vermont Creamery for sponsoring this post! All opinions are my own.

    a variety of gluten-free scones on a large wooden board with honey, jam, and butter

    Along with biscotti, scones were one of the first “fancy” pastries I learned how to bake as a food-obsessed tween. My scone obsession followed me through college and into my twenties when I'd wake at the crack of dawn and bake batches to sell at my local coffee shop where I worked as a barista.

    I found the methodical process of rubbing cold butter into flour soothing. I loved the feel of the cool, clay-like dough as I shaped it into rounds. And that moment of seeing the baked scones in their gently sloped, conical shapes post-baking was like magic.

    I never grew tired of playing with different flavor combinations – the wilder the better – some of which I've shared on TBG in the past such as maple apple bacon, chocolate bergamot, brown sugar banana and these reader-favorite blueberry buckwheat scones.

    closeup of blueberry scones with golden edges and craggy tops

    Gluten-Free Almond Flour Scones

    I shared a few gluten-free scone recipes in my book made with sweet rice, millet, and oat flours: blackberry, banana teff, amaranth cinnamon peach, and chestnut fig. I wanted to have plenty of nut-free recipes in my book for those with allergies.

    But I was curious as to how almond flour would play in that same formula since I love it in crepes, pancakes, and pie crust. Would the extra protein add structure? Would the extra fat add richness? Would the mild flavor enhance the buttery taste and tender texture?

    The answer to all these questions turned out to be a resounding yes! With a few tweaks to the method and ingredients, I had an almond flour scone recipe that rivaled its wheaty counterparts. These gluten-free almond flour scones are so light, tender, buttery, and classic-tasting, I keep forgetting that they're gluten-free!

    When you take your first bite of one of these GF scones fresh from the oven crispy, golden edges give way to plushy, warm middles fragrant with buttery steam. Top with a pat of butter and savor the delicate sweetness mingling with creamy melted buttery bliss. Don't forget to wash it all down with a spot of tea!

    closeup of a broken berry scone showing the floofy, craggy crumb with gooey honey on top

    Ingredients and Substitution Suggestions

    These GF scones come together with just a handful of pantry-friendly ingredients.

    • Great scones start with great butter! I used Vermont Creamery cultured butter here, which tastes fresh and clean with notes of lactic tang from the culturing process. Top warm scones with extra butter, or try my extra-buttery scone variation in the recipe notes!
    • Sugar adds subtle sweetness. For refined sugar-free, sub maple sugar, coconut sugar, or another granulated sweetener of your choice.
    • Egg adds additional structure. Wheat scone recipes typically don't contain egg, but here it enhances the texture and makes up for the lack of gluten. For egg-free, make a flax egg (see recipe notes, below!)
    • Cream brings the dough together and adds richness. Chilled full-fat coconut milk will work for a dairy-free option.
    • Baking powder lightens the dough.
    • Salt and vanilla sharpen the flavors.
    • Use any mix-ins you like! I've shared a few favorites here including gluten-free blueberry scones, lemon ginger, and orange currant.
    GF scones ingredients arranged on a marble surface

    Flours for Gluten-Free Scones

    A trio of flours, plus some tapioca starch, creates a dreamy texture that tastes and feels shockingly like wheat-based scones. But I've given loads of substitution suggestions, so feel free to experiment with what you have on hand. You can also use a good GF all-purpose blend in place of any or all of the flours listed here. I'd recommend Bob's Red Mill 1 to 1 GF all-purpose flour.

    • Blanched almond flour provides protein, structure, and richness. Sub almond meal or another nut or seed meal. For nut-free, sub tiger nut flour, or millet flour.
    • GF oat flour makes the dough floofy, tender, and wheat-like. Sub sorghum, chestnut, teff, or buckwheat flour.
    • Sweet rice flour helps stick the dough together. Sub cassava flour or GF AP flour.
    • Tapioca starch makes these scones light and pillowy. Sub arrowroot starch.
    three different flavors for scones arranged on marble

    Gluten-Free Blueberry Scones, Plus other Flavors and Mix-Ins

    Scones take well to a variety of flavors and mix-ins – sweet or savory – so feel free to go wild! I've shared three of my favorite classic scone flavors here:

    • gluten-free blueberry scones
    • lemon ginger scones
    • orange currant scones

    I also asked for favorite scone flavors on social media, and here are a few sweet and savory reader suggestions that I'm eager to try next:

    • matcha scones
    • feta spinach olive
    • apricot pistachio cardamom
    • cranberry orange
    • chocolate ginger cardamom
    • maple oat
    • cherry corn
    • earl grey tea and mango
    • lemon blueberry almond
    • Stollen scones with candied citrus, boozy dried fruit, and spices (cinnamon, cardamom and nutmeg)

    How to Make Gluten-Free Scones

    GF scones are easy to make, and a few techniques really make them shine!

    whisked flours in a light gray bowl

    Step 1. Whisk together the dry ingredients in a large bowl.

    sliced butter added to flour for gluten-free scone recipe

    Step 2. Add the cold, sliced butter.

    butter cut into flour

    Step 3. Use a pastry blender or your fingers to work in the butter until it's the size of peas.

    blueberries added to dough

    Step 4. Toss in the mix-ins (berries, dried fruit, etc.)

    cream added to dough

    Step 5. Whisk together the egg and cream, then gradually work this mixture into the dough with a silicone spatula.

    Step 6. The dough should form large, moist clumps that hold together when you give them a squeeze. It may be slightly sticky at this point.

    GF scone dough shaped into a round

    Step 7. Gather the dough into a ball and flatten it into a 6-inch disk. Wrap and chill until firm, 30 minutes or up to 1 day.

    scone round on a floured board cut into wedges

    Step 8. Place the chilled dough round on a lightly floured surface, brush with cream, sprinkle with sugar, and cut into 8 wedges.

    Step 9. Place the scones on two baking sheets stacked together and lined with parchment (this helps keep the bottoms from over-browning). Bake until golden and toasty. Devour!

    three blueberry scones on a plate

    Tips for Baking Scones

    • Keep your ingredients and dough cool. Scone dough is similar to pie dough in that small pebbles of butter not fully incorporated into the dough add flake to the finished product. Make sure your butter is cold to start with, work quickly, and chill the dough as directed.
    • Chilling the dough also helps the GF flours absorb moisture, resulting in a smoother consistency in the final scones.
    • Scones’ bottoms tend to darken rapidly when baking, so always stack two baking sheets on top of each other, line with parchment paper, and bake in the upper third of the oven.
    • Do ahead: The dough can be made, shaped and refrigerated airtight overnight. Cut, unbaked scones can be frozen for longer storage and baked to order from frozen at 375ºF for about 20 minutes.
    variety of almond flour scones on a piece of parchment

    Gluten-Free Scones for Everyone

    A few allergy- and special diet-friendly variations to try if need be.

    Low-Fodmap Scones

    One serving of these scones is naturally low in FODMAPS (fermentable carbohydrates that can bother people with SIBO, IMO, and IBS). To lower the FODMAP count further, use low-lactose cream or coconut milk in place of the heavy cream, and use millet or tiger nut flour in place of the almond flour.

    Refined Sugar-Free Scones

    Use maple sugar, coconut sugar, or another favorite granulated sweetener in place of the granulated sugar.

    Gluten-Free Nut-Free Scones

    In place of almond flour, use tiger nut flour or millet flour.

    Gluten-Free Dairy-Free Scones

    Use a good vegan butter such as Miyoko's in place of the butter and use chilled full-fat coconut milk in place of the cream. 

    Gluten-Free Egg-Free Scones

    Use a flax egg (1 tablespoon ground flax + 3 tablespoons hot water, left to thicken and cool 20 minutes) in place of the egg. 

    Vegan Gluten-Free Scones

    Combine the dairy-free and egg-free variations above!

    Paleo Scones

    Omit the rice and oat flours, using 1 cup each almond flour and cassava flour. Use coconut milk instead of cream and maple sugar or coconut sugar instead of granulated sugar.

    a beautiful spread of cheeses, fruit, scones, butter, and honey on a round wooden board

    Teatime or Breakfast Cheeseboard with Scones

    Scones are delightful for breakfast, brunch, or tea in the afternoon! Make it a party by serving them on a board along with your favorite accompaniments. Here are some of mine:

    • butter & crème fraîche
    • fresh and aged chèvre (shown here from Vermont Creamery: blueberry thyme chèvre, strawberry spritz chèvre, Cremont, and Bijou)
    • honey & jam (especially fond of this strawberry rhubarb chia jam)
    • fresh seasonal fruit

    However you serve these scones, I hope you love them as much I love sharing my recipe!

    a wide shot of a beautiful spread of cheeses, fruit, scones, butter, and honey on a round wooden board

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free scone recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    4.88 from 8 votes

    Gluten-Free Scones

    Print Recipe Pin Recipe
    Tender, buttery scones made with almond, oat, and sweet rice flours that are undetectably gluten-free. Serve these beauties with extra butter, creme fraiche, honey, and/or jam for a dreamy breakfast, brunch, or teatime treat. Mix in juicy blueberries, try the lemon-ginger and orange-currant variations in the notes below, or play around with your favorite flavors and mix-ins!
    Alanna Taylor-Tobin
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Chilling time:: 30 minutes
    Total: 1 hour 15 minutes
    Servings: 8 scones

    Ingredients

    • ⅔ cup (110 g) sweet white rice flour*
    • ⅔ cup (75 g) blanched almond flour**
    • ⅔ cup (69 g) GF oat flour***
    • 3 tablespoons (22 g) tapioca flour****
    • ¼ cup (50 g) organic granulated sugar*****
    • 2 ½ teaspoons (7 g) baking powder
    • ½ teaspoon fine sea salt
    • 6 tablespoons (85 g) cold Vermont Creamery unsalted cultured butter, sliced ⅛-inch thick
    • 6 tablespoons (90 ml) heavy cream, more as needed
    • 1 large egg
    • 1 teaspoon GF vanilla extract
    • 1 ¼ cup (165 g) blueberries (fresh ones look prettier but frozen will work!)

    For Serving (optional)

    • Crème Fraîche, butter, honey, and/or jam

    Instructions

    • In a large bowl, combine the sweet rice, almond, oat, and tapioca flours with the ¼ cup sugar, baking powder, and salt. Whisk to combine.
    • Add the butter slices (and citrus zest, if you're using any). Blend with a pastry cutter or your fingertips until the butter is broken down into the size of small peas.
    • If you're using fresh or dried fruit, toss them in at this time. Pop the flour mixture in the fridge for 10 minutes or longer to cool the butter back down.
    • Whisk together the 6 tablespoons cream, egg, and vanilla (if using) in a measuring pitcher. Chill until needed.
    • Remove the flour mixture from the refrigerator. (If you're using frozen fruit, toss it in now.) Gradually add the cream mixture, working with a flexible silicone spatula until the dough holds together when you give it a squeeze. If the dough is too dry, add a few drops of cold cream directly to the floury bits.
    • Gently but firmly press the dough together with your hands and shape it into a rough ball. Place on a piece of beeswax wrap or plastic wrap and form it into a disk that measures 6 inches across and about 1 ¼ inches high. Don't worry about overworking the dough since there isn't any gluten to toughen here!
    • Wrap and chill the dough disk until firm, at least 30 minutes and up to overnight.
    • When ready to bake, position a rack in the uppermost spot of your oven and preheat to 425ºF. Stack a rimmed baking sheet atop a second rimmed baking sheet and line with parchment paper. This will all keep the scones' bottoms from over-browning.
    • Remove the dough round from the refrigerator, unwrap and place on a cutting board dusted lightly with oat flour. Brush the top of the scone with a little cream and sprinkle lightly with sugar. Use a large, sharp chef’s knife to cut the scone into 8 wedges and place the wedges on the prepared baking sheet, spaced well apart.
    • Bake the scones until golden on top and cooked through, 20–25 minutes, rotating the pan after 15 minutes to brown them evenly.
    • Remove from the oven and transfer the scones to a wire rack. Let cool until warm, 10-20 minutes; they are still baking from residual heat. Serve warm or at room temperature.

    Notes

    I use Bob's Red Mill flours for these scones. See below for substitution suggestions for the individual flours. If you prefer, you can use any all-purpose gluten-free flour blend in place of some or all of the flours by weight. 
    *Sweet rice: Can sub by weight GF all-purpose flour such as Bob's Red Mill or cassava flour
    **Blanched almond: Can sub by weight almond meal, hazelnut flour, or millet, sorghum, or tiger nut flour for nut-free
    ***Oat: Can sub by weight buckwheat, teff, or chestnut flour
    ****Tapioca: Can sub by weight arrowroot or corn starch
    *****Sugar: Can sub ¼ cup + 1 tablespoon (50 g) maple sugar or coconut sugar
    Do-Ahead: The scone dough can be made up to 1 day ahead and shaped, wrapped, and chilled until needed. Or freeze the dough round for longer storage and bake from frozen, increasing the bake time as needed. 
    Reheating scones: Scones are the most sublime fresh from the oven with crispy edges and plushy warm middles. But leftover scones keep beautifully in an airtight container in the fridge (for up to 4 days) or freezer (for longer). To reheat, place scones in an oven or toaster oven at 350ºF for 10 minutes (longer for frozen scones) until lightly crisped on the outside and heated through. They'll taste just like fresh-baked!
    Variations
    Gluten-Free Lemon Ginger Scones: omit the vanilla and blueberries. Add ½ cup / 75g finely chopped candied ginger + zest of 1 large lemon.
    Gluten-Free Orange Currant Scones: add ⅓ cup / 50g currants plumped in 2 tablespoons hot water for 10 minutes, then drained + zest of 1 large orange.
    Extra-Buttery Scones: Butter lovers can make this recipe with 8 tablespoons of butter. Note that these tend to flatten out and spread more in the oven, but they taste extra delicious!
    Dairy-Free Gluten-Free Scones: Use a good vegan butter such as Miyoko's in place of the butter and use chilled full-fat coconut milk in place of the cream. 
    Egg-Free Gluten-Free Scones: Use a flax egg (1 tablespoon ground flax + 3 tablespoons hot water, left to thicken and cool 20 minutes) in place of the egg. 
    Vegan Gluten-Free Scones: Combine the dairy-free and egg-free variations above!
    Paleo Scones: (I haven't tested this yet, so proceed at your own risk!) Omit the sweet rice and oat flours, using 1 cup each cassava and almond flours, plus the tapioca flour. Use coconut sugar or maple sugar in place of granulated. Use chilled full-fat coconut milk or cream instead of heavy cream.
    Stollen Scones: (From a reader comment that sounds amazing!) Add ~1/2 teaspoon each cinnamon, cardamom, and nutmeg to the dry ingredients. After working in the butter, toss in ~1/3 cup chopped candied citrus peel and ~1/3 cup currants soaked in a few tablespoons rum or brandy. Add in some marzipan crumbles too if you like! 
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    You might also like...

    « Coconut Flour Cake (Paleo)
    Gluten-Free Madeleines »

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    Reader Interactions

    Comments

    1. Margaret says

      May 01, 2022 at 3:45 am

      Thank you so much for this wonderful post and I can’t wait to try making some of your scone suggestions. As I live in Australia, very grateful for the substitutes offered as my heart sank when I read oat flour was needed. (Not allowed for coeliac’s in Aus. 😡). Also thank you for the measurements in grams…you make it so easy to follow. Will let you know how I go…

      Reply
      • Alanna Taylor-Tobin says

        May 04, 2022 at 9:15 am

        Hi Margaret,

        That's so interesting about oat flour in Aus – I never knew that, though I do have a friend with celiac who can't tolerate even certified GF oats, so I get it! I believe it's a case of molecular mimicry, where the protein molecules in oats look similar to gluten?

        Please let me know what you try as a sub – it's a pretty sturdy recipe thanks to the other flours, so most anything should work. Keep me posted!

        Reply
    2. Lonio says

      May 01, 2022 at 9:30 am

      I am a huge fan of your work and your recipes. I have been looking for a great scone recipe for a long while now. I have tried the one in your cookbook and am DELIGHTED to see you experimenting with almond flour in this one. I can't wait to try it, especially as scones are one of the things I have truly been missing while working through my IBS and CFS. I might be among the very few, but I honestly would choose the nicely baked and warm scone over the croissant, especially if I know it's one of your recipes.

      I have some homemade candied citron I make every December still hanging about, so I think I might chuck that in with a bit of rum-soaked currents. A little stolen-inspired flavor combo I think will just be delightful this spring.

      Reply
      • Alanna Taylor-Tobin says

        May 01, 2022 at 2:06 pm

        Ok I LOVE the concept of stollen scones – I'm definitely going to try that! Please let me know how it goes. And thank you for the super sweet note – I'm so glad you're enjoying my book and TBG recipes!

        I'm really sorry to hear that you're suffering with IBS and CFS and I hope you feel better really soon. Feel free to email me if you ever want to chat health stuff!

        Reply
        • Lonio says

          May 04, 2022 at 8:37 am

          I have to admit that the stollen scones were knock your socks off. I make my own candied citron and, after soaking that and currants in some whiskey for about an hour, mixed it into the dry mix with ghee. I also added cinnamon, cardamon, and nutmeg to the dry. Warm out of the oven, they tasted exactly like a warm December memory. I hope you can try them yourself!

          I also made up a batch of scones right after with lemon zest and blueberries that I froze to bake off every morning. I am so delighted to have scones that I can eat!

          Thank you so much for the top notch recipe and I'll get in contact soon. I always love being able to chat health :)

          Reply
          • Alanna Taylor-Tobin says

            May 04, 2022 at 9:17 am

            Well those stollen scones sound like an absolute dream! I'll have to try your version this winter. About how much of everything would you say you added? I used to make stollen at a local bakery and we would add some almond paste – I bet that would be amazing here too!

            I'm envious that you have freshly baked scones every morning – life goals! ;)

            Reply
            • Lonio says

              May 05, 2022 at 6:07 pm

              I'll be completely honest when I say that my measuring habits when it comes to spices are very *hand wavy* but I'd say about a tsp of cardamon and nutmeg each and a 1/2 tbsp of cinnamon (which I almost always go a bit heavy on). I make my own almond paste every winter from blanched super fine almond flour and our local honey, and it's always delicious! I considered putting some into these scones but decided to just go with the dried fruits to start. For those it's about a half cup of each to 3 tbsp of whiskey (or a generous splash). I ended up using the buckwheat flour you recommended for your substitution and coconut milk, since I can't have most animal dairy.

              I think if I were to make these with the almond paste, I might roll two disks of the dough and have a thin later of almond paste laid between them before cutting into portions, then seal the edges before baking. Then you really get the nuance of the stollen and an even distribution of 'marzipan.' What do you think?

              The lemon blueberry scone this morning was exactly what I needed. Thank you for making my morning treat possible!

            • Alanna Taylor-Tobin says

              May 09, 2022 at 8:59 pm

              That all sounds amazing, especially the homemade marzipan. That's brilliant! I bet the buckwheat tasted lovely with those wintry spices and citrus too. Yum! What time should I come over for tea?? ;)

    3. ninotchka says

      May 02, 2022 at 11:37 am

      I'm super excited to make these--I will do some combination of GF/paleo to cut down on grains. I would also _love_ a British style scone recipe sometime.

      Reply
      • Alanna Taylor-Tobin says

        May 04, 2022 at 9:18 am

        Please let me know what you try! Love the idea of GF British-style scones too. Is there a recipe that you like for those, even one with wheat?

        Judging by this recipe, here's what I would try for GF British-Style Scones:
        Decrease the sugar to 2 tablespoons and the butter to 3 tablespoons, working in the butter until the mixture resembles breadcrumbs. Use 1/2 cup cold milk in place of the cream (you may need to add more or less to get the right consistency). Knead a few times to gather the dough into a ball. Pat out into a 1-inch high round and cut into rounds with biscuit cutters. Gather up the scraps and repeat. Brush the tops with cream or beaten egg and bake at 425ºF until done.

        Reply
        • ninotchka says

          May 04, 2022 at 6:25 pm

          You are the best, Alanna! I made the scones with a combination of cassava, almond, oat, and tapioca flours and they were *delicious*! I didn't add enough liquid and underworked the dough, so it came out of the fridge crumbly and I lost about a third to the waste bin, but I know how to remedy this next time. I don't have a favorite non-GF English scone recipe because I've been on anti-allergy diets for so long (the UK-based GF recipes I've seen all seem to use self-rising flour, fwiw). The texture is really so different from American scones and not something I've ever gotten remotely close to (my attempts at grain-free US-style biscuits have all been pretty sad).

          Reply
          • Alanna Taylor-Tobin says

            May 09, 2022 at 8:49 pm

            Ugh I'm sorry that happened with the scone crumbles! I got the same feedback from a friend, so I'll update the instructions to be more clear about handling the dough. Thanks for the feedback!

            Hm I may not be familiar enough with what the texture of British scones should be, but I'm curious if this flour combination could work. Let me know if you experiment and I'll do the same!

            Reply
            • ninotchka says

              May 15, 2022 at 9:50 pm

              Sounds good, Alanna. I will try your suggested flour combination and butter to milk ratio. I found this recipe, which says the butter should go in softened--the baker also uses a food processor, which I don't have, but I'm hoping I can approximate the texture with my pastry cutter:

              https://www.fifteenspatulas.com/english-style-scones/

              My second attempt at the North American-style scones are currently in the oven--I used frozen blueberries, so they look messy, but I didn't want to pay $8/lb. for conventional.

            • Alanna Taylor-Tobin says

              May 16, 2022 at 6:02 pm

              I'll be interested to hear how it goes! How did you like the scones?

    4. Carol says

      May 03, 2022 at 9:42 pm

      I'm making these right now! In the printable instructions, you left out when to add the blueberries (or the other versions add-ins), but luckily, the pictures showed when to add the blueberries! Thought you'd want to fix that. Thanks for the recipe! We're going to have them for breakfast tomorrow. :)

      Reply
      • Alanna Taylor-Tobin says

        May 04, 2022 at 9:26 am

        Thank you for catching that and letting me know! I updated the instructions to include all mix-in directions.

        How did you like the scones?!

        Reply
        • Carol says

          May 04, 2022 at 9:02 pm

          The scones were fantastic! Loved by the Celiac and non-Celiacs in my family. Turned out just like your picture. Love being able to prepare them before I go to bed and then bake them up in the morning! Now I'm going to try the other variations, including Lonio's "stollen scones!" Thanks again for the great recipe! <3

          Reply
          • Alanna Taylor-Tobin says

            May 09, 2022 at 8:50 pm

            I'm so glad they were a hit! I want to try those stollen scones too - don't they sound amazing?!

            Reply
    5. Debbie Feely says

      May 05, 2022 at 5:03 pm

      Your photo of your scone board is gorgeous! I made a mini version for lunch. I wish that photo was pinnable.
      The scones are so good. My little granddaughter ate three! They will appear again for Mother’s Day brunch. I liked these better than the cream scones in your book. I did use flax egg in these. My usual recipe uses buttermilk instead of cream, no egg and no tapioca. They are more cakey and I prefer these. I’m glad you keep creating!

      Reply
      • Alanna Taylor-Tobin says

        May 09, 2022 at 8:56 pm

        I'm so glad these were a hit with the family and that the flax egg worked well - yay!

        Sorry about the photo! I can only select one to have as the main pin. But just FYI there's a button you can add to your toolbar that will allow you to be able to pin most images by hovering over them. A little "P" will appear in the righthand corner which you can click on once you've installed the toolbar extension. Here's a link for installing it in Chrome if you use that browser: https://chrome.google.com/webstore/detail/pinterest-save-button/

        Reply
    6. Alene says

      May 08, 2022 at 3:07 pm

      Hi Alanna! Happy Mother's Day. And if you're not a mother, you certainly are to all of us gluten free types. And I certainly appreciate it. I traded the rice flour for cassava flour, of course. My husband felt the scones were too crumbly. Although they looked beautiful, just like yours, and they tasted fine, I also found them a little crumbly. That happened with something else I made, possibly a honey cake. I think it might be the cassava flour. More tapioca and oat instead? They are so beautiful, and I really wanted him to enjoy them.

      Reply
      • Alanna Taylor-Tobin says

        May 09, 2022 at 8:41 pm

        Aw thanks Alene! Yes I would try using a tablespoon or two more tapioca and that much less cassava flour (or use more oat/almond flour instead of cassava). You may also need to add more cream; the scones can be crumbly if there isn't enough liquid. Let me know what you try!

        Reply

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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    Cherry recipe du jour because #cherryseason: roast Cherry recipe du jour because #cherryseason: roasted cherry ice cream sandwiches with GF double chocolate buckwheat cookies 😋

Here fresh cherries are roasted in sugar and bourbon, pitted and chopped, and mixed with more bourbon. This process releases water and condenses flavor, making a chunky compote that stays soft when frozen into a vanilla ice cream base. 

When sandwiched between these super-chocolatey cookies, the effect is downright addictive. And just the thing for the warm weather we’re currently having in California!☀️

Bojon appétit! 

https://bojongourmet.com/roasted-cherry-ice-cream-sandwiches-with-salted-double-chocolate-buckwheat-cookies-gluten-free/

#chocolatelovers #icecream #icecreamsandwich
    Serving up some cherry ins-PIE-ration 🍒 this hu Serving up some cherry ins-PIE-ration 🍒 this hump day. 

This GF cherry pie combines my fave flaky GF pie crust with fresh sweet cherries kissed with GF whiskey and spices. Sublime served warm with a scoop of ice cream on top! 

https://bojongourmet.com/spiced-bourbon-cherry-pie-gluten-free/

#cherrypie #glutenfreepie #cherryseason🍒 #gfbaking
    Next up for 🍒 week: gluten-free cherry clafouti Next up for 🍒 week: gluten-free cherry clafoutis! 

This French baked custard studded with juicy cherries infused with brandy or whiskey sits somewhere between a dutch baby and a pudding cake. Fresh cherries meet vanilla scented almond flour batter in this easy peasy summer dessert. Bliss!

For dairy-free, replace the milk and cream with full-fat coconut milk and use vegan butter. 

Bojon appétit! 🍒

#clafoutis #cherryseason #f52farmstand #howisummer #glutenfreebaking 

https://bojongourmet.com/gluten-free-cherry-clafoutis/
    It’s cherry season in California so I’m sharin It’s cherry season in California so I’m sharing a few favorite ways to use them from TBG this week. 🍒

Up first: tart cherry Eton mess with poppyseed almond meringues

These lightly caramelized meringues have a delightful crunch against tangy whipped yogurt and tart cherry compote. Pretty much my dream dessert right here! 

Use sweet cherries if sour cherries aren’t available. Use rich coconut yogurt instead of dairy to make this DF. 

#cherryseason🍒 #glutenfreedessert #f52farmstand #sourcherries 

https://bojongourmet.com/tart-cherry-eton-mess-poppy-seed-almond-meringues/
    Sharing the recipe for these GF almond flour madel Sharing the recipe for these GF almond flour madeleines today in honor of my mom Madeline! 
*sponsored

These look fancy, but they're actually super simple to make with vanilla-flecked brown butter and a trio of @bobsredmill GF flours that work together to create a dreamy texture. Warm from the oven, these are crispy on the outside with tender middles bursting with butterscotch notes. 

Whip up a batch in under an hour to feel like you just stepped into a posh Parisian patisserie.

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-madeleines-almond-flour/

#glutenfreebaking #almondflour #almondflourrecipes #bakedwithbobs #bakedwithlove
    Sharing this green goddess potato salad in honor o Sharing this green goddess potato salad in honor of #earthday (which is literally every day because this is where most of us spend every second of our lives!) 

At the start of the pandemic, Jay and I started going hiking and forest bathing every week. We always pack lots of snacks and take plenty of time to immerse ourselves in our surroundings. We often spend hours sitting on a blanket, watching the birds and lizards, the way the light plays off of the water, listening to the sound of the breeze and birdsong. I guess it’s actually closer to extreme picnicking than hiking! 

This herbaceous potato salad is one of our favorite lunches to pack. It has protein from jammy boiled eggs, crunchy veggies, creamy potatoes, and a kicky dressing. 

Throw some in a to-go container packed in a cooler and you’ll have a nourishing meal anywhere you like. 

Enjoy this beautiful planet! 🌏🌲🍃

Recipe linked @the_bojon_gourmet 

https://bojongourmet.com/green-goddess-potato-salad-updated/

#greengoddess #picnicdate #potatosalad #f52farmstand #vegetarianrecipes

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