This should really be titled: you won’t believe this is gluten free or even if you can eat gluten, this recipe rocks.

One part of trying to eat gluten-free foods that I find really difficult is giving up bread and many baked items.  Trust me, most gluten-free recipes (especially bread) just doesn’t compare. So, I’ve been scouring the web and cookbooks for some ideas to satisfy my occasional craving.  (Funny, since I do notice that I don’t actually crave as many carbs since I’ve gone g/f) 

Today I found a scone recipe through King Arthur Flour and I adapted it.  

I am so pleased.  This will satisfy the pickiest eaters too and those suspicious of gluten free things (yes, there are those people out there).  They come out fluffy, moist and slightly sweet but not overly.  My recipe is not for all allergy sufferers as it has almond and dairy in it. 

Gluten Free Scones

In a bowl whisk together:

2 large eggs
1/3 cup milk
1 Tbsp plain Greek yogurt
1 tsp vanilla (g/f)

and set aside.  Preheat oven to 400F and prepare a cookie sheet with parchment paper or silicone mat.

Gluten Free Flour Mix: 
3/4 cup Trader Joe’s AP GF Flour
1/4 cup Bob’s Red Mill AP GF Flour
1/4 cup BRM brown rice flour
1/4 cup BRM Sorghum Flour
1/4 TJ’s Almond Meal
1 Tbsp BRM Potato Flour
1/2 tsp BRM xantham gum

Mix the flours together with
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
1/8 tsp grated nutmeg
Then cut in
1 stick of cold butter

You can chop the butter into small pieces and then using your finger tips work it into the flour.  

Stir the egg/milk mixture to the flour mix until well blended but don’t overwork. The ending dough will be a bit sticky.  Let rest for a few minutes (up to 15).  Spoon out dollops onto baking sheet.

Sprinkle with cinnamon sugar.  Bake for 15 minutes.

Let cool at least one minute if you can stand it!

Serve alone or with jam or butter or cream or any combination of all. 

Enjoy!  Share them if you must. 

Today (couple days later) I am going to try them with orange zest and cranberries.