Recipe for Gluten-Free Drop Scones

I've mentioned on occasion that I eat gluten-free and dairy-free (and also am allergic to chicken and their eggs, but can eat duck eggs) but I've never posted a recipe on here yet. When I tweeted a while ago that I'd made GF lemon blueberry scones (pictured below), I got a few requests for the recipe so I decided to share it. I am planning on posting other specialty recipes, but it will likely be on a sporadic basis (mainly because there are some recipes I have put quite a bit of research into and would like to find a home in print somewhere).

I always make sure to credit the inspiration for a recipe, even if I've departed drastically from the original, but in this case I no longer know where I saw the recipe I began with. It's in my handwritten recipe book, and I probably recorded it sometime in 1992. It is similar to other recipes that yield a more biscuit-like scone, much less sweet than traditional scones, and lends itself to variations. Without further ado, the recipe:



Gluten-free Drop Scones (with a dairy-free option)

1 cup yoghurt, sour milk, or buttermilk*
1 egg**
3 tablespoons mild honey or agave nectar
1 teaspoon almond extract (optional)
2 cups gluten-free all-purpose flour blend***
1 cup almond meal
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1 teaspoon egg replacer (optional, but it helps with texture)
1/2 teaspoon salt
1/3 cup melted butter or margarine (Earth Balance rocks!)
1/2 cup currants or raisins
1 1/2 tablespoons fresh orange zest

Preheat oven to 400 degrees (F)
1. In bowl of a stand mixer, beat together milk, egg (or its substitute), honey, and almond extract if using.

2. In a separate bowl, mix together flour, almond meal, baking powder, baking soda, xanthan gum, egg replacer, and salt.

3. With mixer on low, add two cups of flour mixture a cup at a time, mixing well with each addition.

4. Turn mixer up to medium and gradually add melted butter, then raisins and orange zest.

5. Add the last of the flour mixer and mix until well blended. If mixture seems a little too dry, add a splash of milk of choice. It should be slightly stiffer than cookie dough.

6. Spray a cookie sheet or tray with non-stick oil, or use a non-stick cookie sheet. Drop batter by generous spoonfuls, spaced 2-3 inches apart.

7. Bake at 400 degrees for 15-20 minutes, until they are golden and firm to the touch. These freeze well, and are best reheated slightly before serving.

Variations:
Substitute chocolate chips or dried cranberries for the raisins
Add 1/4 cup toasted chopped nuts, such as almonds, pecans, or walnuts

For lemon blueberry scones: use lemon-flavored yoghurt, and substitute blueberries for the raisins and lemon zest for the orange zest. If you can't find a lemon-flavored DF yoghurt, use your milk of choice and add 1 tablespoon lemon extract.


*can use non-dairy yoghurt, or ND milk with a tablespoon of lemon juice or apple cider vinegar added
**or suitable replacer, though they will be slightly more crumbly if using an egg substitute
***I use a combination of brown rice flour, tapioca starch, and potato starch

Other special diet recipes on my blog:
No-Fuss Chocolate Cake (Gluten free, dairy free, egg free)
Oatmeal-to-Go Cookies (Gluten free, dairy free, with egg free option)