Gluten Free Cornmeal Scones Recipe Recipe For Deviled

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CHEDDAR-CORNMEAL SCONES



Cheddar-Cornmeal Scones image

Enjoy these cheesy-spicy cornmeal scones that can be made ready in just 40 minutes. Serve warm with honey.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 11

1 1/4 cups Gold Medal™ all-purpose flour
1 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup firm margarine or butter
1/4 cup milk
1 egg, beaten
3/4 cup shredded Cheddar cheese (3 ounces)
1 can (4 ounces) chopped green chilies, undrained
Honey, if desired

Steps:

  • Heat oven to 425°. Grease cookie sheet.
  • Mix flour, cornmeal, sugar, baking powder and salt in large bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in milk, egg, cheese and chilies.
  • Turn dough onto lightly floured surface. Knead lightly 10 times. Pat or roll into an 8- inch circle on cookie sheet. Cut into 8 wedges, but do not separate.
  • Bake 20 to 25 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm with honey.

Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 55 mg, Fiber 2 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Scone, Sodium 400 mg

GLUTEN-FREE SCONES



Gluten-free scones image

Cater for guests intolerant to gluten with these easy scones. Add sultanas if you like and serve with oodles of jam and clotted cream

Provided by Liberty Mendez

Categories     Afternoon tea, Treat

Time 35m

Yield Makes 6-8

Number Of Ingredients 9

250g gluten free self-raising flour
½ tsp fine salt
1 tsp xanthan gum
1 tsp gluten-free baking powder
50g caster sugar
40g cold butter , cubed
75ml whole milk
1 large egg and 1 egg yolk
50g sultanas (optional)

Steps:

  • Mix the flour, salt, xanthan gum, baking powder and sugar together in a bowl. Rub in the butter with your fingertips until you have fine breadcrumbs. You can also do this by gradually pulsing the mixture in a food processor until it resembles breadcrumbs.
  • Whisk together the milk and whole egg and gradually mix into the flour mixture with your hands until you have a smooth dough. Mix in the sultanas, if using. Knead briefly to come together into a ball.
  • Gently roll out the scone dough until 2cm thick. Transfer to a baking tray lined with parchment and chill for 30 mins to firm up the dough - this makes them easier to cut out.
  • Remove the dough from the fridge and, using a 5cm cutter, cut out 6-8 scones (press the offcuts together and re-roll when you need to). Put the scones upside down (this will mean you get a neater top when baked) onto another baking tray lined with baking parchment, spread 2cm apart.
  • Whisk the egg yolk and evenly brush the tops of the scones, making sure that the egg wash doesn't run down the sides of the scones otherwise they will rise unevenly. Put the scones on a tray and transfer to the freezer for 15 mins. Heat oven to 220C/200C fan/gas 7. Remove the scones from the freezer and brush the tops with the beaten egg again, then bake for 12-15 mins until golden brown. Eat just warm or cold, generously topped with jam and cream, if you like.

Nutrition Facts : Calories 193 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.82 milligram of sodium

GLUTEN-FREE CORNBREAD



Gluten-Free Cornbread image

I love bread, but am gluten-intolerant. This recipe gives you all the taste and none of the gluten!

Provided by Bethany Bowers

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 35m

Yield 8

Number Of Ingredients 8

1 ¼ cups white cornmeal
½ cup white sugar
¼ cup gluten-free all-purpose flour
1 tablespoon gluten-free baking powder
1 cup milk
¼ cup butter, melted
1 egg
1 (14.75 ounce) can cream-style corn

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
  • Mix cornmeal, sugar, flour, and baking powder together in a bowl.
  • Whisk milk, butter, and egg together in another bowl. Stir into cornmeal mixture just until combined and some lumps remain. Fold in corn. Pour batter into the pan and smooth out the top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 247.8 calories, Carbohydrate 42.1 g, Cholesterol 40.9 mg, Fat 8 g, Fiber 2.4 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 422.2 mg, Sugar 15.9 g

GLUTEN-FREE HONEY SCONES



Gluten-Free Honey Scones image

This is a perfect gluten-free and not-too-sweet honey biscuit for strawberry shortcake or even sausage gravy as a breakfast treat. Thinking about how to thicken gravy? We use brown rice flour, works quite well.

Provided by gem bee

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 8

Number Of Ingredients 10

2 cups gluten-free all-purpose baking flour
2 tablespoons coconut flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon sea salt
½ teaspoon xanthan gum
½ cup butter, softened
½ cup nonfat plain yogurt
¼ cup honey
1 egg, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Whisk gluten-free flour, coconut flour, baking powder, baking soda, sea salt, and xanthan gum together in a bowl. Stir butter, yogurt, honey, and egg together in a separate large bowl. Add flour mixture to butter mixture and stir until dough is just combined.
  • Turn dough out onto prepared baking sheet and shape into a large round about 3/4-inch thick. Use a knife to score dough into 8 triangles without cutting all the way through the dough.
  • Bake in the preheated oven until golden brown, about 17 minutes. Cut on the scored lines through the dough to separate into individual scones.

Nutrition Facts : Calories 266.6 calories, Carbohydrate 35.5 g, Cholesterol 54.1 mg, Fat 13.3 g, Fiber 3.8 g, Protein 5.2 g, SaturatedFat 7.5 g, Sodium 468.7 mg, Sugar 11.1 g

GLUTEN-FREE GARLIC HERB SCONES



Gluten-Free Garlic Herb Scones image

Savory gluten-free scones, flavored with garlic and herbs, that melt in your mouth and make the perfect accompaniment to a nice soup.

Provided by Emily {The Best of this Life}

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 6

Number Of Ingredients 11

2 cups millet flour
2 teaspoons gluten-free baking powder
1 ½ teaspoons xanthan gum
⅓ cup butter, softened
¾ cup half-and-half
2 eggs
2 egg whites
2 ½ tablespoons finely chopped fresh basil, divided
2 ½ tablespoons finely chopped fresh thyme, divided
2 cloves garlic, minced
1 pinch salt

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Mix flour, baking powder, and xanthan gum together in a medium bowl. Cut in butter using a pastry cutter or 2 knives.
  • Whisk half-and-half, eggs, and egg whites together in a separate medium bowl. Pour over the flour mixture. Add 2 tablespoons basil, 2 tablespoons thyme, garlic, and salt; mix until dough comes together.
  • Create 6 rounded balls of dough and place on the baking sheet. Sprinkle remaining basil and thyme on top.
  • Bake in the preheated oven until bottoms and edges turn golden, about 20 minutes.

Nutrition Facts : Calories 341.5 calories, Carbohydrate 38.6 g, Cholesterol 100.3 mg, Fat 17.4 g, Fiber 5.6 g, Protein 9.8 g, SaturatedFat 9.2 g, Sodium 344.7 mg, Sugar 0.3 g

GLUTEN-FREE PUMPKIN SCONES



Gluten-Free Pumpkin Scones image

The secret to these gluten-free pumpkin scones is grating the butter while frozen.

Provided by My Hot Southern Mess

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 1h5m

Yield 12

Number Of Ingredients 20

2 cups gluten-free all-purpose baking flour (such as Cup4Cup™)
½ cup packed light brown sugar
1 tablespoon gluten-free baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
1 stick butter, frozen
½ cup pumpkin puree
⅓ cup heavy cream
1 egg
1 teaspoon vanilla extract
2 tablespoons heavy cream
1 tablespoon turbinado sugar (such as Sugar in the Raw®)
1 cup confectioners' sugar
3 tablespoons heavy cream
½ teaspoon vanilla extract
½ teaspoon pumpkin pie spice

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Combine flour, brown sugar, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and cloves in a large bowl. Grate frozen butter into flour mixture and blend with a pastry blender until flour is crumbly with pea-sized crumbs.
  • Combine pumpkin puree, 1/3 cup heavy cream, egg, and vanilla extract in a separate bowl. Add to the crumb mixture and mix into a soft dough.
  • Lightly sprinkle counter and hands with flour and turn out dough onto the counter. Shape into a small, 1-inch thick rectangle, slightly smaller than a sheet of paper. Cut rectangle in half using a knife or a pizza cutter, then cut each half into 6 triangles. Place on the prepared baking sheet. Brush with 2 tablespoons heavy cream and sprinkle with coarse sugar.
  • Bake in the preheated oven until lightly browned, about 15 minutes. Remove and allow to cool on a wire rack.
  • While scones are cooling, combine confectioners' sugar, heavy cream, vanilla extract, and pumpkin pie spice for glaze in a bowl and whip until smooth. Add glaze to a small resealable plastic bag, snip off one corner, and drizzle on top of cooled scones.

Nutrition Facts : Calories 280.8 calories, Carbohydrate 38.9 g, Cholesterol 53.4 mg, Fat 13.7 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 8 g, Sodium 380 mg, Sugar 20.9 g

BEST GLUTEN FREE SCONE RECIPE WITH BUTTERMILK



Best Gluten Free Scone Recipe with Buttermilk image

The BEST Gluten Free Scone Recipe will make scones which are soft, moist and fluffy AND stay fresh. Moistened with buttermilk, this recipe takes the gluten free scone to a better level...

Provided by Gluten Free Alchemist - Kate Dowse

Categories     Afternoon Tea     Bread     Sweet Treats     Tea Time

Time 48m

Number Of Ingredients 11

320 g plain gluten free flour blend (GFA Rice Free Blend B see NOTES)
2 tsp xanthan gum
pinch fine sea salt
50 g ground almonds
1 tbsp GF baking powder
2 tsp bicarbonate of soda
90 g unsalted butter (cold and cubed)
30 g caster sugar
1 large egg (beaten - UK large (Canadian 'Extra Large'; Australian 'Jumbo'; and US 'Extra or Very Large'))
284 ml buttermilk (1 pot UK)
a beaten egg mixed with a little milk for glazing

Steps:

  • Preheat the oven to 200 C/400 F/Gas 6. Line a couple of baking trays with baking paper and set aside.
  • Weigh and mix together the flour, xanthan gum, salt, almonds, baking powder, and bicarbonate of soda until well-blended (I weigh mine into an airtight container and shake vigorously).
  • In a large bowl, rub the cold butter into the flour mixture until it resembles fine breadcrumbs.
  • Add the sugar and stir through.
  • Make a well in the centre and add the beaten egg and buttermilk.
  • Using a flat-bladed knife, mix the wet ingredients into the dry, until it clumps together. Continue to mix until it comes together as a very sticky dough. If it looks like the dough is too dry, then add a little milk.
  • Lay a large piece of baking paper on the work surface and sprinkle liberally with gluten free flour/tapioca starch.
  • Flour your hands well and gently bring the dough together. It should be quite wet.
  • Tip the dough out onto the floured baking paper, sprinkle a little more flour on the top and lay a further piece of baking paper over.
  • Gently roll out the dough between the paper to a depth of about 4 cm.
  • Use a round/fluted cookie cutter (I used a large one 3 inches/7 cm) to cut rounds from the dough and carefully transfer to the lined baking sheets.
  • Bring any remaining dough gently together (trying not to over-work) and repeat the rolling and cutting process, until all the dough has been used and transferred to the baking sheets.
  • Beat an additional egg with a little milk and brush the top of each scone with the egg-wash to glaze.
  • Bake in the oven for 15 to 18 minutes, until well-risen, firm and golden.
  • Remove from the oven and transfer to a wire rack to cool.
  • Eat warm or cold, with butter and/or jam and/or cream. Store the scones in an airtight container for 2 to 3 days if necessary. If it is very hot, store in the fridge after a day and 'refresh' in the microwave for a few seconds.

Nutrition Facts : Calories 226.4 kcal, Carbohydrate 27 g, Protein 5.6 g, Fat 12.2 g, SaturatedFat 5.5 g, Cholesterol 41.1 mg, Sodium 308.1 mg, Fiber 3.9 g, Sugar 5.5 g, ServingSize 1 serving

FLUFFY GLUTEN FREE CORNBREAD



Fluffy Gluten Free Cornbread image

This recipe raises well and yields a light and fluffy gluten free, dairy free cornbread. Cornbread is light and fluffy, but somewhat crumbly. Letting cool for 5-10 minutes before serving helps with crumble.

Provided by Jenny Wells

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 30m

Yield 12

Number Of Ingredients 9

2 eggs, lightly beaten
1 ½ cups lukewarm water
¼ cup vegetable oil
1 ½ cups fine cornmeal
1 cup millet flour
1 cup rice flour
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon salt

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x9 inch baking pan.
  • Whisk together the eggs, water, and vegetable oil in a bowl until evenly blended; set aside. Stir together the cornmeal, millet flour, rice flour, sugar, baking powder and salt in a separate large bowl, and make a well in the center. Pour the liquid mixture into the well and stir just until combined.
  • Pour the batter into the prepared baking pan and bake in the preheated oven until golden and the top springs back when lightly pressed, about 20 minutes.

Nutrition Facts : Calories 223.8 calories, Carbohydrate 37.3 g, Cholesterol 31 mg, Fat 6.4 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 291.5 mg, Sugar 4.5 g

GLUTEN FREE SCONES



Gluten free scones image

A simple gluten free scone recipe with an easy strawberry jam to enjoy on the side. Perfect for a gluten free cream tea - cream first! Add a large handful or two of sultanas to turn these into gluten free fruit scones.

Provided by Sarah Howells

Categories     Baking

Time 30m

Number Of Ingredients 10

300 g gluten free self-raising flour, (plus extra for dusting)
50 g golden caster sugar
50 g unsalted butter, (cut into cubes)
1 large egg
100 ml semi-skimmed milk, (plus extra for brushing)
1.5 tsp baking powder
1/2 tsp xanthan gum
350 g strawberries, (hulled and halved)
200 g caster sugar
1 lemon (juice only)

Steps:

  • Preheat the oven to 200'C and line a baking tray with a sheet of baking paper. Set aside while you make the scone mix.
  • Add the butter and sugar to a large mixing bowl and sift in the gluten free flour, baking powder and xantham gum. Using your fingers, rub the mix together until it resembles breadcrumbs.
  • Add the milk to a jug and then crack in an egg and beat lightly until combined. Pour into the flour mix and use a wooden spoon to bring the mix together. As soon as it comes together as a dough, lightly flour the worktop and turn it out.
  • Knead the dough a couple of times to bring it together (you don't want to over-knead) then use your hands to bring the dough into a circle. Flatten using your hands (or a rolling pin) to approx 3cm thick. Using a 5cm fluted cutter, cut out 12 circles from the dough. When you run out, just roughly bring the leftovers together and flatten again - don't keep kneading in between, it doesn't matter if they're a bit rustic!
  • Place the circles on the lined baking tray with a 2cm gap between them. Brush each scone with a little milk. Bake in the oven for 10-12 minutes, until golden on top. Cool on a rack before serving. These are best served fresh and warm, approx 5-10 minutes after removing from the oven.
  • Add the strawberries, lemon juice and sugar to a pan and place on a low heat. Bring to the boil and allow to boil steadily for 10-15 minutes until the jam is set. To test it, spoon out a tiny bit of the jam onto a cold plate and leave for a minute. If you can push it with your finger and it doesn't flood back, it's ready. Once cooked, leave to cool for 15 minutes before placing in a sterilised, airtight jar ready for serving.

Nutrition Facts : Calories 145 calories, Carbohydrate 24.6 grams carbohydrates, Protein 2 grams protein, ServingSize 12 scones

CORNMEAL SCONES



Cornmeal Scones image

Enjoy these deliciously fluffy warm scones made using cornmeal and Gold Medal® all-purpose flour - ready in 40 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 7

2 cups Gold Medal™ all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup firm butter or margarine, cut into 8 pieces
3/4 cup buttermilk

Steps:

  • Heat oven to 400°. Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in buttermilk so dough leaves sides of bowl and forms a ball.
  • Turn dough onto lightly floured surface. Knead lightly 10 times. Pat or roll into 7-inch circle on ungreased cookie sheet that has been sprinkled with cornmeal. Score top into 8 wedges, cutting down halfway to the bottom.
  • Bake 20 to 25 minutes or until light brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.

Nutrition Facts : Calories 235, Carbohydrate 29 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Scone, Sodium 380 mg

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