AvatarAuthorParkash BainsCategory, , DifficultyBeginner
Yields8 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

Gluten Free Scones — These are probably the best gluten-free scones I have ever made. They use very little butter and have added protein from the Greek yogurt. After many tries making gluten free scones with different types of flours and never quite happy with the results, I came across Bob’s Red Mill, Biscuit and Baking Mix. These scones come out with a nice light texture, unlike some of my previous recipes which have tended to be a bit dense and heavy.

the best gluten-free scones

 2 cups Bob’s Red Mill, gluten-free biscuit & baking mix
 1 tbsp sugar
 ½ tsp sea salt
 ¼ cup (1/2 stick) cold butter cut into pieces
 ½ tsp dried oregano
 ½ cup finely chopped chives (or ¼ cup green onion)
 1 tbsp chopped green jalapeno (optional)
 ½ cup grated cheddar cheese
 1 cup vanilla Greek yogurt
 ½ cup milk or nut milk
1

Preheat oven to 375F. Line baking sheet with parchment paper or spray with nonstick cooking spray.

2

Combine baking mix, sugar, salt, and oregano in large bowl. Cut in butter with pastry blender until coarse crumbs form. Mix in fresh chives, jalapeno and grated cheese with a fork.

3

Add yogurt and milk. Stir gently to form soft sticky dough. Drop dough by about ¼ cupfuls onto prepared baking sheet about two inches apart.

4

Bake 18 to 20 minutes or until light golden brown. Remove to wire rack to cool slightly before serving. Store in airtight container. Can keep in fridge for up to 3 days.

Ingredients

 2 cups Bob’s Red Mill, gluten-free biscuit & baking mix
 1 tbsp sugar
 ½ tsp sea salt
 ¼ cup (1/2 stick) cold butter cut into pieces
 ½ tsp dried oregano
 ½ cup finely chopped chives (or ¼ cup green onion)
 1 tbsp chopped green jalapeno (optional)
 ½ cup grated cheddar cheese
 1 cup vanilla Greek yogurt
 ½ cup milk or nut milk

Directions

1

Preheat oven to 375F. Line baking sheet with parchment paper or spray with nonstick cooking spray.

2

Combine baking mix, sugar, salt, and oregano in large bowl. Cut in butter with pastry blender until coarse crumbs form. Mix in fresh chives, jalapeno and grated cheese with a fork.

3

Add yogurt and milk. Stir gently to form soft sticky dough. Drop dough by about ¼ cupfuls onto prepared baking sheet about two inches apart.

4

Bake 18 to 20 minutes or until light golden brown. Remove to wire rack to cool slightly before serving. Store in airtight container. Can keep in fridge for up to 3 days.

Cheese and Chives Gluten-Free Scones