This is a perfect gluten-free and not-too-sweet honey biscuit for strawberry shortcake or even sausage gravy as a breakfast treat. Thinking about how to thicken gravy? We use brown rice flour, works quite well.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

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  • Whisk gluten-free flour, coconut flour, baking powder, baking soda, sea salt, and xanthan gum together in a bowl. Stir butter, yogurt, honey, and egg together in a separate large bowl. Add flour mixture to butter mixture and stir until dough is just combined.

  • Turn dough out onto prepared baking sheet and shape into a large round about 3/4-inch thick. Use a knife to score dough into 8 triangles without cutting all the way through the dough.

  • Bake in the preheated oven until golden brown, about 17 minutes. Cut on the scored lines through the dough to separate into individual scones.

Cook's Notes:

For variance in flavors, add some lemon or orange zest, a splash of lemon juice, or any dried fruits, raisins, currants, cranberries. You can also add chopped walnuts, almonds, hazelnuts, mini chocolate chips, a splash of vanilla, or a pinch of nutmeg or cinnamon.

Many scone mixes call for chilled butter or even frozen butter grated on a cheese grater. I did not find this necessary for light and perfect scones; I use softened or room temperature butter.

Nutrition Facts

267 calories; protein 5.2g 10% DV; carbohydrates 35.5g 11% DV; fat 13.3g 20% DV; cholesterol 54.1mg 18% DV; sodium 468.7mg 19% DV. Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 5 stars
09/12/2014
These turned out great! I didn't have any coconut flour or xantham gum, but I decided to try out the recipe anyway. The scones turned out slightly crunchy on the outside and nice and fluffy on the inside. I will definitely make these again! Read More
(4)
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/12/2014
These turned out great! I didn't have any coconut flour or xantham gum, but I decided to try out the recipe anyway. The scones turned out slightly crunchy on the outside and nice and fluffy on the inside. I will definitely make these again! Read More
(4)
Rating: 5 stars
12/14/2014
Great recipe. I followed the advice of another reviewer and did not add the coconut flour or the xanthan gum. I used greek yogurt, added a tablespoon of pure maple syrup and a cup of chocolate chips. The crust was crispy and the inside was perfectly moist. I will definitely make these again using the base for either sweet or savory scones. Read More
(4)
Rating: 5 stars
08/08/2015
I followed the recipe exactly. It's quite light and fluffy on the inside. My oven cooks fairly quickly so I dropped my time to 14 minutes and they were still a little more brown than I wanted. So I'd suggest watching yours a little more closely than I did... This is a great base recipe. I will definitely make this again. Read More
(2)
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Rating: 5 stars
12/06/2017
I substituted the all purpose flour for a mix of flours... almond brown rice millet and oat. Very good! Read More
Rating: 4 stars
08/30/2020
I made these and they had a lot of flavor but they turned out very dry and crumbly. I’m Not sure what I did wrong but i’ll try again maybe adding some more honey or additional Greek yogurt. Read More