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Savory Scones | Gluten Free Recipe

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Savory Scones | Gluten Free Recipe

Savory Scones are very much like biscuits but with a few minor differences. One of those differences is the addition on eggs to the dough which I find yield a fluffy, flakey scone. When I try making gluten free biscuits I’m not as successful in getting something that feels light and airy, so I use this dough to hold all these wonderful herby treasures. Savory Scones are gluten free treat you will not want to be without.

This dough is everything I love about scones. Buttery, crumbly, delicately crusty on the outside and tender on the inside. The texture is so much like a wheat flour scone I would challenged anyone to tell them apart.

These savory scones are great in many applications. They can be served with dinner instead of a yeasty roll. They make wonderful sandwiches. I love having them for breakfast either just paired with butter, or cut open and housing a nice runny poached eggs. If you’re gluten free they will be your new best friend because they are easy to make and incredibly delicious. 

For this recipe I mainly use cassava flour and my favorite brand is Otto’s Natural’s. I’ve tried other brands but the taste and texture of Otto’s is my favorite. Because of being sensitive to mold I also appreciate the extra effort they make to ensure they provide a clean healthy product. I also include 1/4 of almond flour which I feel gives that crumbly texture were looking for in a scone. For that reason I think you could substitute another nut flour, but I do not suggest trying it with coconut or other gluten free flours.

There are a few tips to getting good gluten free scones.

  1. Butter Must Be Cold – these little crumbles of cold butter melt first when baking and leave holes in the dough that make it light and fluffy.
  2. Using acid with the baking powder. The use of Buttermilk, yogurt of vinegar activates the baking powder to get a fluffier texture. It cannot be skipped. 
  3. Don’t over work the dough. You wan to keep it shaggy as we say. 
  4. Don’t roll them too thin. You will not get much rise on these. Make them 1.5 – 2 inches thick.

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