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Gluten Free Currant Scones Recipe

Don't be fooled by the gluten free flours. This recipe for gluten-free currant scones will be enjoyed by everyone, food allergies or not.

Trivia: According to Wikipedia, gluten is a protein composite that appears in foods processed from wheat and related species, including barley and rye.

Tip #1: To convert these measurements to metric, please refer to this online Cooking Converter

Tip #2: Buttermilk powder may be found at bulk food bins in the supermarket. Mix it using a ratio of one part buttermilk powder to four parts water. If buttermilk is not available, use sour milk instead. You can sour fresh milk by adding a teaspoon of vinegar per cup of milk.

Tip #3: For variety, replace the nutmeg and currants with chopped, dried cranberries and orange zest.

Gluten-Free Currant Scones Recipe


Brown rice flour to sprinkle in pan
1 1/2 cups brown rice flour for mixing
3 tablespoons sugar
3 teaspoons baking powder
1/4 teaspoon baking soda
1/3 teaspoon ground nutmeg
1/2 teaspoon guar gum (i.e. Authentic Foods Guar Gum)
pinch salt
3 tablespoons butter, cold
2/3 cup buttermilk
1/3 cup plain yogurt
1/2 cup currants
Coarse sugar for sprinkling on top


Wash the currants and pat dry.

Preheat the oven to 375°F or 190°C. Grease a baking sheet then sprinkle brown rice flour on the sheet, forming a circle that is about 6 inches in diameter.

In a mixing bowl, mix together the brown rice flour, sugar, baking powder, baking soda, nutmeg, guar gum and salt.

Cut the cold butter into the flour, working quickly and forming a texture similar to coarse meal. Add the currants.

In a separate bowl, mix together the buttermilk and yogurt. Add this to the dry ingredients. Stir just to moisten and shape this into a ball.

Turn the dough onto your baking sheet and pat it out to form a circle that is about six inches across. Sprinkle the coarse sugar over the top. Bake for twenty minutes or until done.

Remove the gluten-free currant scones from the oven and cool. Cut into six pie-shaped wedges. These scones are best eaten the day you make them.

Return to Best Bread Recipes Home Page when finished with gluten-free currant scones.

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