A whole foods, plant-based, allergen-sensitive, gluten-free recipe blog

The Great Scone Bake-Off

Twenty years ago my husband and I spent a summer in Papua New Guinea and became friends with a wonderful missionary couple from England. They just came to the states this week to visit and we had two great days together- hitting all the New England/New Hampshire highlights. Last evening we visited all the covered bridges between here and Woodstock, VT and today we headed up to the White Mountains, toured Franconia Notch and its natural attractions, plus had a ride on the Hobo Railroad in Lincoln. What a lot of fun!

In any case, our British guests inspired a bit of a scone bake-off this morning. My oldest son got the idea yesterday- but insisted he needed white flour to make “true” scones. As much as I objected that ground oats make excellent scones, he persevered and (with his own money) bought a small bag of white flour for the occasion at Gillingham’s General Store in Woodstock, VT.

So this morning, we fired up the oven (only 47 degrees here in NH, mid August!) and took up our baking stations. I made the oat scone recipe from my Everyday Gluten-Free cookbook and John used a recipe for scones he found online.

Quite honestly, his scones looked beautiful when they came out of the oven. Really put mine to shame. But when it came to the taste-test, my oat scones won hands-down.

They are pictured here topped with my quick homemade jam, made with berries and chia seeds. I’ll try to share the recipe soon.

 

 

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6 Responses to “The Great Scone Bake-Off”

  1. Edie says:

    I love scones and I have a great “regular” scone recipe that was passed on to me from an English friend but it doesn’t translate well to gluten-free. And, all the other gluten-free scones I’ve tried (8 recipes in the past week) have tasted gritty. When I saw this recipe, I was hopeful. I just made half a batch of these and they taste great! Unfortunately, my oven must be really hot because the bottoms got burned at just 10 minutes at 425. I still ate them but I’ll definitely retry these again at a lower temp. Thanks for sharing.

  2. Kim Wilson says:

    I’m glad the flavor and texture were good. You may have to adjust baking time based on what type of baking sheets you might be using. Good luck!

  3. Megan Looney says:

    Kim, this is a delicious recipe! I can’t believe I haven’t tried it before now. I added chopped dates instead of the currants/raisins, and they are excellent. A new keeper for sure. Thank you so much!

  4. Kim Wilson says:

    So glad you enjoyed it! Your modification sounds great.

  5. Tammi says:

    I’ve made these twice now and like them but still they are very crumbly. Is the flax supposed to be mixed with water to create an egg replacer or added dry?

  6. Kim Wilson says:

    It is best to combine the ground flax with water before adding to the dry ingredients. You can also increase the amount of water and ground flax slightly if you want them to hold together better.

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