Crazy Food Journey

Living with newfound food intolerances (allergies, reactions)

Breakfast Scones (gluten-free, dairy-free)

on January 25, 2014

The original website we found this on, said it is a basic “start here” scone recipe. The cool thing about this recipe is that it has so little sugar in it, but it still tastes sweet. The other cool thing is that you can shape it to your own tastes. Me, personally, I like chocolate, my dad would rather go without chocolate, so I’ll make him a batch with just fruit. Try your own mix-ins and let me know what you think!

Yield: 16 scones


Photo: apple and cinnamon (and  about half the butter called for)


  • 2 3/4 c GF all=purpose flour
  • 2 large eggs, I used an egg substitute: 1 T flax seed mixed with 3 T warm water per egg
  • 1/3 c sugar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 tsp vanilla extract
  • 1 T baking powder
  • 1/2 c vegan buttery spread (we have earth balance)
  • 1 1/2 c of mix-ins (craisins, chocolate chips, cherries, blueberries, apple)
  • 3/4 c vanilla flavored dairy-free yogurt (I don;t know what would be wrong with using a flavor that complements your mix-in, but I haven’t tried it yet)


  1. Preheat oven to 425°
  2. Line a baking sheet with parchment paper
  3. In large mixing bowl (I used our KitchenAid) whisk together the flour, sugar, salt, baking powder, baking soda
  4. Cut in the vegan buttery spread until the mixture is unevenly crumbly
  5. Stir in your mix-ins (if you forget and don’t do this step till the end, it will be okay, just not as easy to stir in)
  6. in a separate bowl, whisk together the eggs (or egg replacement), vanilla, and yogurt
  7. Add wet ingredients to dry and stir until mixture is moistened and holds together
  8. Turn dough out onto the baking sheet and dust the dough with more flour. Divide dough in half and make two circles out of the dough. With a knife you have run under cold water, slice each circle into 8 wedges.
  9. Pull the wedges away from the center to separate about a 1/2 in from each other
  10. Bake for 20 to 25 minutes or until golden brown. Serve warm. Will store at room temp for a few days, but they may not last that long 😉


Photo: cranberry and chocolate chips



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