Grain Free Scones

Yes, you read it right. Grain free.

For those of you who suffer an intolerance to all grains, this one’s for you. This is a recipe for plain scones – I’m still experimenting with pumpkin scones and will let you know when I have success.


  • 1 1/2 cups of a mix of soya and tapioca flours. I use just over 3/4 cup of soya and just under 3/4 cup of tapioca.
  • 3/4 teaspoon baking soda mixed with 3/4 teaspoon citric acid. (Citric acid can be found in the baking isle of a grocery store. If you’re not allergic to rice you could use baking powder.)
  • 30g butter
  • 1 tablespoon castor sugar
  • 1/2 cup milk
  • pinch salt


  1. Mix the flours, baking soda, citric acid, sugar and salt together
  2. In a separate bowl, beat the butter until soft
  3. Add half the flour mixture and mix well
  4. Add the remainder of the flour mixture then the milk
  5. Mix to a soft dough on speed 1
  6. NOTE: This mixture is extremely moist. My attempts to knead lightly on a floured board were less than stellar. In future I plan to spoon the mixture out and pat it into shape on a baking paper-covered slide. They don’t rise much, so mould them to roughly the size you wish the finish scone to be
  7. Bake in a hot oven 10 – 15 minutes. (I suggest about 200C)




🙂 Sandy