Scones are the slightly sweet cousin to the biscuit, and this gluten-free and dairy-free sourdough version makes a delicious treat for brunch or an afternoon tea. This recipe can be adapted in many ways with flavorings like raisin-cinnamon or blueberry-lemon.
Note that butter and cream can be used if desired.
- 1 cup sorghum flour
- ½ cup brown rice flour
- ¼ cup tapioca flour
- ¼ teaspoon xanthan gum
- 6 tablespoons solid coconut oil or butter
- 1 egg
- ½ cup canned coconut milk or cream
- ½ cup brown rice sourdough starter
- ½ cup dried cranberries
- 1½ teaspoons freshly grated orange zest
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- Combine flours with xanthan gum and whisk to combine.
- Using a pastry cutter, cut coconut oil into flour mixture until it becomes crumbly, the size of small peas.
- In a small bowl, beat the egg, then whisk in the coconut milk and sourdough starter. Pour into the flour mixture and mix with a fork until a dough begins to form.
- Knead the dough with clean hands in the bowl until it comes together in a cohesive mass. The dough may be sticky at this point.
- Cover the dough and sour 4-12 hours. There will be no noticeable tang at first, but the dough will develop a noticeable sourdough flavor.
- Preheat the oven to 425°F.
- In a small bowl, combine the dried cranberries, zest, sugar, baking powder, baking soda, and salt; mix well. Sprinkle over the dough.
- Knead dough to mix ingredients in for a couple of minutes by folding the dough over itself over and over again.
- Once the fruit and dry ingredients are incorporated, sprinkle a work surface with tapioca flour. Move the dough to the floured surface and sprinkle more tapioca flour over it if the dough is quite sticky. Knead a few times, adding more flour as needed, forming a slightly sticky yet cohesive dough.
- Pat the dough out into a 1-inch thick circle. Cut the dough into eight triangular scones or use a biscuit cutter to cut scones into desired shape.
- Carefully transfer these to a cast-iron skillet or baking sheet. The dough will still be fragile so take care. Leave 1-2 inches of space between scones, as they will expand.
- Bake 10-12 minutes, or until the tops are firm and the bottoms are golden brown.
- Remove from oven. Cool on pan for at least 5 minutes before transferring to a cooling rack.
These scones become more sturdy as they cool, but are delicious still warm from the oven.
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