Sorghum flour and brown rice flour give these scones a heartier texture that mimics the wheat-based variety. Serve them with a mug of hot chocolate or mulled cider for a delicious breakfast or as an afternoon snack.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Oxmoor House

Recipe Summary

hands-on:
20 mins
total:
34 mins
Yield:
Serves 14 (serving size: 1 scone)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, oats, and next 7 ingredients (through nutmeg) in a large bowl, stirring with a whisk; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in apple and baking chips. Add buttermilk and applesauce; stir just until moist.

  • Turn dough out onto a surface lightly dusted with white rice flour. Pat dough into an 8-inch circle; cut into 14 wedges. Place wedges on a baking sheet lined with parchment paper. Brush egg white over surface of dough; sprinkle with turbinado sugar. Bake at 400° for 14 minutes or until golden brown. Remove scones from baking sheet to a wire rack. Serve warm.

Source

Gluten-Free Baking

Nutrition Facts

169 calories; fat 6.1g; saturated fat 3.3g; mono fat 1.3g; poly fat 0.3g; protein 3.3g; carbohydrates 26g; fiber 1.9g; cholesterol 11mg; iron 0.8mg; sodium 269mg; calcium 67mg.