Growing up, many Sundays my mother would prepare for us a special breakfast treat- her buttery scones. These scones are different from what you generally imagine to be a scone; rather than the large, hard, triangular shaped masses, my mom’s scones were small, round, fluffy circles. We would cut them down the middle to create a top and a bottom, steam emanating from the middle like a volcano, fill them with cream cheese and jelly, and pop them into our mouths one after the other. By the time there were only a few left in the bowl, we would start splitting them into three parts, thereby allowing us to have one full sandwich and one open faced. My sister and I would help with the preparation, pressing the dough with the cookie cutter and popping out the little circles. The remaining dough (that is, what was left over from the mass after you had removed as many circles as possible), would be reshaped. Generally, these leftovers would be slightly harder than the original dough (kneading makes the dough tougher, so you want to avoid kneading too much), and the remainder would be hand shaped into little bumpy misshapen balls, which we would then proceed to call the “rejects”. Obviously, my sis and I would still fight over who got to eat the rejects, even though they were less soft and pretty than the originals.

I learned how to make mom’s scones once I left for college, but after several years, I got disheartened with the ingredients: white flour, loads of butter, milk… I had a hard time making anything out of those ingredients without feeling quite guilty; and that was before the gluten-free era began! So these scones have now evolved over and over again to the point where I made them the other day 100% guilt free! And fortunately they were still delicious. They are very easy to make, so here goes.


– 1 cup of sprouted spelt flour (sprouting helps reduce the gluten content of flour while changing the composition of the grain in such a way that your body processes it like a vegetable. I feel fine after eating sprouted flour, which is not the case for regular flour. However, if you are celiac, then you can replace this with a mix of gluten free flours.)
– 1 cup of oat mash (I produced this when making oat milk; soaking the oat groats in water, blending it, and straining it produces a substantial amount of oat mash which can be mixed in to any bread- check out this link here for a recipe. If you don’t have this, then you can just use the whole 2 cups of flour, or add in oats.)
 1/3 cup of psyllium seed husk (acts like a gluten)
– 2 tbsp of flax seeds
– 2 tbsp of chia seeds
 2 tbsp of amaranth grains
– 2 tbsp of millet
2 tbsp of quinoa
dash of salt
4 tsp of baking powder

2/3 cup kefir (if you are dairy free, you can sub almond milk or any other dairy free milk here)

3 tbsp of coconut butter
2 tbsp of apple sauce (also works if you only have an apple, just peel it and grate it- alternatively, just use 5 tbsp of butter; apple sauce helps reduce the amount of fat necessary in baking)

A bit of organic sugar or coconut sugar (optional)


Preheat the oven to 375 degrees.

In a medium sized bowl, whisk together the dry ingredients (I add the aforementioned seeds to make it multi-grain, but feel free to not use these if you don’t have them, or to replace with whichever other grain/seed you have).

Blend in the coconut butter, and then the apple sauce (make sure to incorporate the butter first, otherwise it will be difficult to incorporate the apple).

Add in the kefir and mix well. I found that using kefir rather than milk makes the scones super fluffy, especially when using brown flours. If the dough is too wet, add in some extra flour. If it is too dry, add in kefir until it incorporates completely. The resulting dough should be soft, and not sticky or wet at all.

Spread out the dough into an oval shape on the counter top, avoiding kneading as much as possible, and cut out small circles using a mini cookie cutter or a small aluminum can (like a tomato paste can). Place the scones on a cookie sheet with parchment paper. I then like to brush the tops of the scones with kefir and sprinkle a little bit of organic sugar on top; this helps brown the top of the scone. Also, since there is no sugar in these scones, the sugar sprinkles on the top makes it slightly sweet. You can exclude this last part if you want to make them savory, as they can also work as a bread for a meal.

Cook the scones for 11 minutes, then turn up the heat to 450 for 4 minutes. The scones should be brown and toasty but not burnt.


Here’s a picture of a time when I added fresh cranberries to the top of the scones and ate it with dulce de leche:



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