Scones sliced into wedges

What the heck is a scone?

scone (skōn,skän/); noun: scone; plural noun: scones

  1.  a small unsweetened or lightly sweetened biscuit-like cake made from flour, fat, and milk and sometimes having added fruit.

I found this recipe for scones using sorghum at the Bob’s Red Mill website, so I decided to give it a try. I don’t think I’ve ever eaten scones – it’s not a food commonly found in Texas. (My mother never made them!) I’ve heard people talk about scones but I wasn’t sure what they were exactly.

I used almond milk, butter, and raisins instead of currents. The dough was thick and sticky, but I was able to form it into the 8” circle pretty easily. I cooked it for 15 minutes and then sliced. It was pretty good – a little like a fat pancake.

After making this, I searched on the web for scones and found out there are a lot of different ways to make them. I will probably revisit this recipe later with some adjustments, like slicing before baking and adding walnuts.

Have you ever made scones? What do you like to put in them?

scone round just out of oven

Fresh out of the oven it looks like a big pancake about 1.5″ thick.

Scones – Gluten Free

  • 1 Nonstick Cooking Spray
  • 1/2 cup Tapioca Flour
  • 1-1/2 tsp Cream of Tartar
  • 1 tsp Xanthan Gum
  • 3/4 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 4 Tb Sugar
  • 4 Tb Butter or Margarine, cut in 1/2 inch slices (keep cold)
  • 2/3 cup Lowfat Plain Yogurt or 1/2 cup non-dairy milk
  • 1 large Egg
  • 1/3 cup Currants
  • 2 Tb Milk (cow, soy, rice or nut) for brushing on top
  • 1-1/4 cups Sorghum Flour


Preheat oven to 400°F. Coat baking sheet with cooking spray, set aside.

In food processor place flours, cream of tartar, baking soda, xanthan gum, salt and sugar. Pulse on and off to combine the ingredients. Add cold butter and pulse about 15-20 times or until the mixture resembles coarse meal.

Combine the lightly beaten egg and yogurt. Pour over the flour mixture and process for about 10 seconds or until dough forms large curds. Scrape the dough into a bowl. Quickly, but gently stir or fold in currants with a spatula.

On baking sheet pat dough to 8” circle, 3/4” thick. Brush top with 2 tablespoons milk.

Bake for 12-15 minutes. Cut into 6 or 8 wedges. Yield: 6-8 servings

Milo graphic

Milo says….

Maizy must be having brain fog today. She almost forgot to put in my comment – SCONES SMELL REALLY GOOD! Wag!

5 thoughts on “What the heck is a scone?

  1. This looks yummy. I can’t wait to try this recipe. I have bought scones at the airport, but never thought about making some.

  2. Very good! We normally have sultanas in our mixture in the UK because they’re sweeter than currants/raisins. They’re always round in shape at the point of baking (smaller than a normal bread roll) and when served you cut them in half and spread them with butter, jam and thick cream. Classic afternoon tea cakes.
    Well done you 🙂

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