So, since I made lemon curd, I must make scones. I believe that is the law. We have cranberries and walnuts, so I went with that.


  • 2 cups flour
  • ⅓ cup sugar
  • 1 TBSP baking powder
  • ½ tsp salt
  • 6 TBSP butter (cut into cubes)
  • 1 to 1 ½ cups fruits and nuts
  • 1 egg
  • ⅓ cup heavy cream

Preheat oven to 425. Cut butter into dry ingredients. Add fruits and nuts and mix in. Whisk egg and cream. Mix. Place 12 rounds on a cookie sheet. Bake for 14 minutes.

Source: Joy of Cooking

Now this recipe is for regular scones. Pre-celiac I knew this thing by heart. But alas. I’ve been trying to get it right using gluten-free flour, and I think I did pretty damn good this time.

I added ½ tsp of xanthan gum to the dry ingredients and used an all purpose flour mix. I also didn’t have cream, so I put one egg in the measuring cup and topped it up to the needed amount of skim milk. It gets some more fat in there without introducing too much liquid. So 2 eggs in the mix. I also did 1 cup walnut pieces and a half cup of cranberries.

I use a food processor with the plastic blades to mix. It cuts the butter nicely.

They look pretty good.

And they taste yummy with my sunny breakfast.

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