Classic “Cream” Scones – Gluten & Dairy Free

In working with the Ratio Rally, our baking ratio project for this month is scones.  But Rhulman does not have a ratio for scones.  I tried emailing and facebook messaging him but he directed me back to The Gluten Free Girl.  No one else seemed to know what ratio to use and an internet search turned up… nothing…  so…

I took the standard recipe for biscuits and scones from my trusty 1962 copy of Joy of Cooking and worked out a ratio mathematically!  My engineer father would be so proud.  🙂

An English scone is different than an American scone.  The American version is less tender and more dry.  The “Joy of Cooking” says that scones are a richer biscuit with the addition of cream and eggs.  Mrs. Rombauer is definitely talking about American scones!  This is the kind of scone I have always made.  I have to tell you that scones are the one gluten free baking item I have been the most afraid of making.  In my gluten baking days I was locally famous for my scones.  Would I even be able to duplicate those?

1962 Hardback Copy


2 cups flour, ¼ cup lard, 2/3 – ¾ cup buttermilk, NO egg, salt, baking powder, sugar, soda.

Rhulman’s ratio for biscuits is: 3 flour: 2 liquid: 1 fat: 0 egg


2 cups flour, ¼ cup butter, 1/3 cup cream, 2 eggs, salt, baking powder, sugar

Ratio I came up with: 3 flour: 1 liquid: 1 fat: 2 egg

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!

My Basic Scone Ratio Recipe – Gluten Free & Dairy Free

2 oz each brown rice flour, sweet rice flour, sorghum flour

2 ½ tsp baking powder, ½ tsp salt, 2 TB sugar

I added 1 TB ground flax seed (my own addition)

1 oz palm shortening, 1 oz earth balance buttery spread, I would have used all earth balance, but in my excitement I forgot…

2 oz cashew cream

2 eggs

Preheat oven to 450 degrees.  Weigh out the flours into your mixing bowl, then add all the other dry ingredients and whisk them together.  Then weigh the fats into the same bowl.  Cut in the fats with a pastry blender, 2 knives or a kitchen aid mixer until it looks like course crumbs.  I used my kitchen aid mixer.

Weigh the cashew cream into another bowl or measuring cup & add eggs, mix them together.  Add them to the dry mix.  After completely mixing the wet & dry ingredients together, beat it on medium/high for an additional 3 – 5 minutes.

Spread the dough on a baking sheet or stone into a ¾ inch high circle.

Basic Scone Dough - Side

You can skip the divot I made in my “circle”.  🙂  Bake for 15 minutes.

Basic Scones

  Cut and eat!

Arrow ate one then came and asked for seconds saying “these are so good!”.

These scones are good.  They are rich and dry like my gluten scones.  Slathered   with Earth Balance (soy free) buttery spread and strawberry jam… what’s not to love!  I look forward to playing with other flours and even trying to use ghee for that rich buttery flavor.  But that is for another day…

Here are all the links for the 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

25 responses to “Classic “Cream” Scones – Gluten & Dairy Free

  1. Those look delicious! You are quite the ‘chef’! God bless!

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  4. I like the idea of one large scone that is cut up after baking – these look good!

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  9. They look great! My dough was definitely not thick enough to be able to stay on its own like that, so I opted for drop scones…

    • Hello Jenn,
      This ‘dough’ (I use the term loosely… lol) was just at the point where it would stay together. Drop scones would have been a good option too! And then with my other scone recipe I baked them in a pie dish!
      ~Mrs. R

  10. Alright! I am going to try your recipe. I see you use dairy alternatives in yours, no butter. I love butter… so, I’m going to try it with butter instead.
    I’m so happy you posted at the Patriarch’s Wives list, that’s how I found your blog. 🙂


    • Hello Mary!
      I hope you like these scones as much as my family did! I do use dairy alternatives as dairy ‘eats me up’. To put it kindly… I too love butter but it no longer loves me back. I will be trying ti use ghee, as I understand that all the dairy protein is removed from that. I have found the Earth Balance has a nice buttery flavor without the dairy!

      Just one more project on my ever growing list! 🙂
      ~Mrs. R

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