In the year or so prior to going gluten free, my breakfasts typically subsisted of a latte and a massive blueberry or lemon curd scone. Aside from a bowl of yogurt and fruit – it’s one of the most fulfilling breakfasts I can think of. So after going gluten free one of my first priorities was to learn to bake scones with a new selection of flours.
My first attempt at scones (actually the first gluten free thing I ever baked) was made with 100% white rice flour. They were fluffy but incredibly gritty – not what I remembered. So I continued to experiment and by year two, I got to what my husband and I call “scookies”. These were treats that tasted like scones, had the right consistency, but flattened out like a cookie. It was year three when everything finally fell in place after my mom gifted me a cast iron mini-scone pan. Turns out, this makes all the difference for well-shaped gluten free scones.
Compared to the other two Seattle neighborhood farmer’s markets I’ve shared with you so far (Phinney Ridge and Ballard), I find the University District Farmers Market to be serious business. Perhaps as the oldest and largest farmers market in the city – it’s built a strong reputation as the place to come for all sorts of unique finds. It starts earlier than most of the other morning markets and it’s so full by opening hour, signage gently encourages shoppers to allow the vendors time to get their stalls set up before pouncing on the goodies.
Even though it’s not practical for me to walk to this market, it’s unique set of vendors has drawn me in to making my way there early ever Saturday morning (but I patiently wait for opening hour before entering). On a recent visit, my haul included sheep milk yogurt (packaged in reusable and returnable mason jars) sold by Glendale Shepherd, foraged huckleberries from Foraged and Found, and another jar of honey from Seattle Urban Honey.
Huckleberry Yogurt Scones – Gluten Free, Refined Sugar Free
- 140 grams gluten free all purpose flour
- 50 grams almond flour
- 1 tsp cream of tartar
- ½ tsp baking soda
- ¼ cup honey
- 3 oz plain sheep milk yogurt
- 1 egg
- ¼ cup cold butter + additional tbsp for greasing the pan
- Heat your oven to 400 degrees and grease a scone pan.
- In the bowl of a stand mixer (or a large bowl) combine the dry ingredients and whisk together.
- In a medium bowl combine the honey, yogurt, and egg and whisk together. Set aside.
- Cut the butter into small ½ inch squares and add to the bowl of the stand mixer bowl.
- Using the paddle attachment (or a strong arm and wooden spoon), mix the cold butter and the dry ingredients until they resemble small crumbles.
- Add the wet ingredients and mix together until well combined.
- Drop the dough into the scone pan. (In the mini scone plan I put about two heaping tablespoons of dough into each triangle.)
- Bake for about 10-15 minutes or until the edges and tops have begun to brown.
- Allow the scones to cool for at least 10 minutes before removing from pan.
Makes about 10 mini scones.
- For gluten free all-purpose flour, I mix my own large batches using a ratio of 60% starches (usually sweet white rice flour and potato starch) and 40% whole grain flours (usually brown rice flour and gluten free oat flour). If you want to buy a pre-mixed box, I would recommend the blend sold by King Arthur Flour for this recipe.
- As for substitutions, if you can’t find huckleberries you can use blueberries – however the taste won’t be quite the same. If you can’t find sheep milk yogurt, you can use a cow or goat milk yogurt – just make sure it’s full fat.
- If you’d like the tops of your scones to be nice and smooth, wet your fingers and smooth the dough after dropping it in the pan.
Adina Marguerite Pease is a travel and food writer, photographer, and explorer based out of Seattle, Washington. Having traveled through 6 countries, 18 states, and over 70 cities since going gluten free in 2009 – it’s become her passion to share her adventures with others and inspire them to go new places and try new things. You can find more of her adventures on her blog, Gluten Free Travelette, where she writes about traveling, eating gluten free, and growing an edible garden.”
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