How to Make Scones Gluten Free and be Absolutely Delicious
Are you gluten free and a lover of scones and like me thought they were a thing of the past?
Or do you know someone who just salivates at the thought of scones but can't have them anymore since being diagnosed with gluten intolerance or Coeliac's disease?
If you answered yes to either of these questions and even if you didn't I can assure you, you will love this scone recipe.
A few weeks back a customer wrote to me with the request of making her gluten free scones. I instantly thought oh no that isn't possible, I haven't eaten scones for the six years I've been gluten intolerant and I haven't even seen a gluten free scone. On top of that she asked if I could make them with ghee. I did my best and they were truly terrible, she ended up feeding them to her dogs.
Feeling like quite a failure I resolved that it just wasn't possible to make a decent gluten free scone. Then as divine intervention always occurs my gorgeous friend and 5 rhythms dance teacher, Geash rocked up at my house with buckwheat muffins. A
fter devouring two of them I soon realised that with a bit of experimenting they could easily be turned into scones. This recipe is the result, they can also be made nut free and vegan if you prefer. A note of warning they are incredibly moreish and they do crumble a bit which actually is positive as it stops you from devouring them in one whole bite.
Gluten Free Date Scones
1 cup buckwheat flour
1/2 cup coconut flour
1 1/2 tsp gluten free baking powder
1/2 cup almond meal (or 1/2 cup extra buckwheat flour if you want nut free)
2/3 cup milk (or almond or soy milk with one teaspoon of chia seeds if you want a vegan version)
2 tbsp macadamia butterf plus
2 tbsp of more soy or almond milk
3/4 cup chopped dates
Mix the flours, baking powder and almond meal together and lightly fold in the butter and milk. Fold in the dates. Either roll the scone mixture on a buckwheat floured board to 3 cm thick and cut out rounds or shape rounds of the mixture into scones. You can make them as small or as large as you like. Place on a piece of oven proof paper on a baking tray and bake in a 165 C oven for 15 to 20 minutes. I turned mine over half way so they were brown on both sides. Enjoy with a lovely cup of tea or green smoothie. This week I have a new feature on my website, the share buttons to facebook, pinterest and twitter (thanks to the wonderful Gatya Kelly who does all my design work). Would be very delighted if you felt to share this recipe with those you love.