Almond Fig Scones – Gluten & Dairy Free

This month’s Gluten-Free Ratio Rally – Scones – is being hosted by Lauren over at Celiac Teen, go there to see all the other great recipes created for this rally!

I had so much fun playing with scone ratios!  After I had a ‘plain classic “cream” style’ scone I started thinking of a myriad of ways to flavor them. There were so many choices floating in my head that I was starting to have trouble sorting them all out!  My very first thought was a Matcha Green Tea & Apricot Scone.  But after the Japan nuclear disaster I didn’t think a ‘green’ scone was going to be wildly popular.  The green color just might make one think of radioactive nuclear waste… which seemed off-putting to me.  So off to the drawing board I went.  I do think my original flavor combination will be quite good, but maybe at another time.  :-/  Say next March perhaps??

In looking around in my cupboards I saw a bag of dried figs and thought I would use them.  So I started by chopping them into small bits, a medium to small dice in chef speak!  OK, major flavor chosen, what would go well with figs?  Ah yes, almonds!  So I chopped a few of them with my handy dandy chopper.  Oooo, and maybe some lemon zest too!  There seems to be a lemon zest thing going on here at this blog…

Note to self:  use a new cutting board for photos.   Sorry y’all!

Almond Fig Scones – Gluten & Dairy Free

scone ratio 3 flour: 1 liquid: 1 fat: 2 egg

2 oz each potato starch and quinoa flour

3 oz sourghum flour

2 & 1/2 tsp baking powder

2 TBSP evaporated cane juice

1/2 tsp Pink Himalayan salt

2 oz Earth Balance (soy free) buttery spread

2 oz cashew cream

2 large, pastured organic eggs

zest of 1 lemon

1/4 cup coarsely chopped almonds

1/4 cup small – medium diced dried figs

2 tsp coarse raw sugar and lemon zest, set aside

Preheat the oven to 450 degrees.

Measure all the dry ingredients into a mixing bowl.  Whisk them together.  Measure the fats into the same bowl.  With a pastry blender, 2 knives or a kitchen aid mixer, cut the fats into the dry ingredients until they resemble coarse crumbs.

Measure the liquid into another bowl or measuring cup.  Add eggs and mix together.  Add to the dry ingredients and mix well.  Beat on medium high for 5 minutes.

Add in lemon zest, chopped almonds and figs.  Stir to incorporate in the batter.

Scrape into a greased pie plate.  For some reason this scone “dough” was very wet and loose.  To to make them not flat as pancakes I baked them in a pie plate.  Worked out GREAT!  Sprinkle coarse raw sugar and lemon zest on top.

Bake for 15 – 20 minutes, until a tester inserted in the center comes out clean.  Do not ever bake.

These scones were so good.  They were reminiscent of a fig newton.  It has been so long since I have had one of those… I used to love those little cookies.  Eating them as a scone was a real treat!!

I did try one other ratio for scones.  But I didn’t like the texture of those.  They were more like a piece of cake than what I have some to think of as a scone.  There was no way to hold one of those in your hand to eat it.  The taste was good, but when you have come to expect a certain texture in a particular baked good, it is disconcerting to have it seem like something else altogether!  So… when you are looking for a gluten free scone recipe you first need to determine what kind of scone texture you want the end result to come out like.  Then, knowing ratios, you will have to examine the recipe to see if it is more cake-like or biscuit like.  All the scones on this blog will be a rich biscuit like texture.  Just so you know!  🙂

And to think I was afraid of scones… go figure!

Here are links to all the other Ratio Rally Scones!
Amie of The Healthy Apple –

Britt of GF in the City –

Brooke of B & the Boy –

Caleigh of Gluten-Free[k] –

Caneel of Mama Me Gluten-Free –

Caroline of The G-Spot –

Charissa of Zest Bakery –

Claire of Gluten Freedom –

Erin of the Sensitive Epicure –

Gretchen of Kumquat –

Irvin of Eat the Love –

Jeanette of Jeanette’s Healthy Living –

Jenn of Jenn Cuisine –

Karen of Cooking Gluten-Free –

Kate of Katealice Cookbook –

Lauren of Celiac Teen –

Lisa of Gluten-Free Canteen –

Lisa of With Style and Grace –

Marla of Family Fresh Cooking –

Meaghan of Wicked Good Vegan –

Melanie of Mindful Food –

Meredith of Gluten Free Betty –

Mrs. R of Honey from Flinty Rocks –

Mrs. R of Honey from Flinty Rocks –

Peter and Kelli of No Gluten No Problem –

Sea of Book of Yum –

Shauna of Gluten-Free Girl and the Chef –

Silvana of Silvana’s Kitchen –

Tara of A Baking Life –

TR of No One Likes Crumbley Cookies –

Wendy of La Phemme Phoodie –

Winnie of Healthy Green Kitchen –


~Mrs. R

19 responses to “Almond Fig Scones – Gluten & Dairy Free

  1. these scones sounds wonderful! love your idea of baking in a pie plate. I love scones with soft sides, not crunchy. I’m intrigued by the Pink Himalayan salt – do you notice a difference in a baked item when you use different salts? I’m certainly going to think about this, I’ve been using my favorite sea salt for years in baking – but different salts could be interesting.

    • Hello Melanie,
      The pie plate was out of necessity and turned out to be the ‘mother of invention’!!

      I use the Pink Himalayan salt because in my preparations I purchased 70 pounds of it! One of the reasons I purchased so much of THAT salt is because of it’s health benefits. And since I do not have any “white processed” salt I couldn’t tell you if there is a difference in my baking. I also tend to use much less salt than most people as my dear husband has high blood pressure and I want to keep him around as long as possible! 🙂

      I do also have a 50 pound bag of ‘sea salt’. But those are quite large crystals and I use that in my liquid cooking, soups, stews, and such… if I have remembered to reload the container. lol
      ~Mrs. R

      I did purchase some black salt the other day, but I don’t think it would have worked in this recipe! When I do try it I will post about it here, you can be sure of that!

  2. These sound delicious – love the combination of almond and fig in your scones. So interesting the use of cashew cream in your recipe, is that to substitute for some of the fat?

    • Hello Jeanette,
      Thank you! I was so surprised at how much the taste reminded me of Fig Newtons. Um, now I will date myself, but I kept thinking of The Dancing Fig Newton” in one of their commercials from “long ago”! LOL They sure don’t make commercials like that anymore! It was funny. It did not degrade men. It was not s*x charged in the least. It was memorable!

      I use the cashew cream to substitute for the dairy. I make it nice and thick like heavy cream. I also use it in my tea, but in a thinner version! It is YUMMY! And much easier on my tummy… 🙂
      ~Mrs. R

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