Today on Tea & Crumples, I posted the gluten free version of my scone recipe. This is great for my son with special needs and for me, since neither of us can eat wheat.

Tea and Crumples

My son and I both need gluten-free foods, so I adapted Sienna’s Southern Scone recipe from Tea & Crumplesfor the gluten-free crowd. I used Pamela’s Gluten-Free Artisan Flour Blend as the base flour, but you can try your favorite gluten-free flour blend. Make sure it already has added gums, or add your own.

Ingredients:
2 cups all-purpose gluten free flour
3 teaspoons aluminum-free baking powder
½ -1 teaspoon sea salt
½ Cup unbleached sugar (or coconut sugar)
3/4 Cup heavy cream, plus extra for coating
2 eggs, slightly beaten
1 stick butter
1 teaspoon vanilla
optional: 1 cup nuts, chocolate chips, or dried fruit

Preheat oven to 400 F. Grease a cast iron skillet with ghee or butter, and set it aside. Stir together flour, baking powder, salt, and sugars. Cut butter into little pieces and press with hands into flour mixture until it is incorporated. It will resemble coarse…

View original post 286 more words