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I did not discover scones on purpose. They were an entirely (and delightfully) unexpected discovery.
I was in elementary school. My family had recently moved to Wisconsin and we were living in a new, “under construction” neighborhood. All throughout the first summer that we lived there, my sister and I rode our bikes up to the neighborhood cafe most days for either breakfast or lunch, or—once in a blue moon—both. Our lunches were predictable: half of a turkey sandwich on sourdough for each of us, plus one jumbo chocolate chip cookie to split. Not the healthiest lunch, and certainly not gluten-free, but sitting there at the counter with my big sister beside me—all skinny legs and mosquito bites…those are sweet memories.
Breakfasts at the cafe varied more than our lunches. Sometimes a fresh fruit parfait, other days a short stack of pancakes with blueberries. Or, my personal favorite, scrambled eggs and a big raspberry scone.
I’d never tasted a scone until that summer at the cafe. It was love at first bite. Dense and slightly crunchy on the outside, with big hunks of sweet raspberries on the inside and a cinnamon-sugar topping. I’ve been making scones in my own kitchen ever since.
Since I’ve gone gluten- and dairy-free, scones have made far less of an appearance in my frequent baking forays. Crafting a moist scone with a tender crumb that doesn’t disintegrate in your hand is tricky. Add some whole grains into the mix and things really get disastrous.
I have one scone recipe on this blog: Buckwheat and Fig Butter Scones. They’re delicious, but they have dairy. Over the past few months, I’ve tried making dairy-free scones many times—both savory and sweet—with nothing but failure upon failure. But after tweaking and tweaking and tweaking some more, I think I’ve finally got it.
These rosemary biscuits are a savory, gluten-free, dairy-free, sugar-free take on a sweet breakfast scone. I shared them with my mom a few weeks ago. After one bite, she looked at me and said, “I think this is one of the best gluten-free baked goods you’ve ever made.” I don’t like to toot my own horn, but I’m with Mom on this one. They’re really good. Please make them!
Serve them up as an autumnal accompaniment to your favorite soup, or you might want to try some of these winners here at Daily Bites:
Savory Rosemary Biscuits
Makes 10-12 biscuits
These biscuits have a small amount of pumpkin in them for moisture and heft, but they do not taste like pumpkin biscuits.
½ cup teff flour
½ cup blanched almond flour
½ cup brown rice flour
¼ cup tapioca starch
¼ cup gluten-free rolled or quick oats
1 ½ tsp. baking powder
1 tsp. baking soda
1 tsp. xanthan gum
½ tsp. sea salt
2 tbs. fresh rosemary, finely chopped
1 tsp. granulated garlic powder
2/3 cup coconut milk (full-fat)
1/3 cup canned pumpkin puree (or well-drained homemade)
3 tbs. coconut oil, melted
1 tbs. apple cider vinegar
1 tbs. honey
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together all of the dry ingredients. In a separate mixing bowl, thoroughly whisk together the wet ingredients. Pour the wet ingredients into the dry and mix with a wooden spoon until combined.
Divide dough into 10-12 evenly sized balls using slightly wet hands. Handle the balls as little as possible. Place on the prepared baking sheet. Using the bottom of a glass, gently flatten each ball to about 1-inch thickness.
Bake for 12-15 minutes until deeply golden brown. Cool at least 10 minutes before serving.
One of my favorite Tuesday blogging habits is linking up to Amy’s Slightly Indulgent Tuesday. Today is no different. Head on over and check out all the delicious recipes from around the blogosphere or browse Amy’s archives for some tasty ideas!