Gluten Free/Dairy Free/Egg Free Scones

This is a great recipe that can have multiple substitutions depending on your dietary needs.


2 1/2 cups non-wheat flour mix (or whatever flour mixture works for you)
1 teaspoon xanthan or guar gum
3 Tablespoons sugar (optional)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cold margarine
1/4 cup finely chopped nuts (whatever you are allowed)
1/2 cup raisins/dried cranberries (omit for low-sal):-(
1 cup + 2 Tablespoons buttermilk, or rice milk mixed with 2 teaspoons lemon juice or vinegar


Stir flours together, stir in gum, sugar, baking powder, salt. Cut in margarine (use a food processor if you have one - it distributes a small amount of fat very evenly through the flour. Then dump into a bowl to finish by hand) Stir in nuts and raisins if using. Stir in buttermilk, mixing well (they won't get tough).

Turn out on lightly floured board and gently knead if necessary to finish mixing. Dough should be soft, but hold a shape. I get the best results by dropping large spoonfuls of dough directly onto baking sheet, then patting into a triangular scone shape.

Place in over pre-heated to 425 F. Reduce heat to 400 F. Bake about 18 - 20 minutes, until lightly browned. These don't stay fresh more than a day, so freeze any you can't eat, wrapping them well. Gently reheat at low power in microwave.

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