Recipes & Diet

Safe Eats® Recipes (Allergy-Friendly, Search Free of Your Allergens)

Comments | Free Of

Great-Great Grandma's Scottish Scones

Rate Great-Great Grandma's Scottish Scones


Recipe Information

Category: Breads
# of Servings: 8
Recipe Created By: Jessica


default

Your photo should meet the following requirements:

  • It must be in jpg/jpeg format
  • It must be no larger than 800px wide by 600px tall
  • It must be have a file size of less than 1Mb
  • Focus on the food: Use good lighting and take a close - up shot.

Ingredients

1 1/2 cup oat flour
1/4 cup rice flour
1/4 cup garbanzo flour
1 tsp baking soda
1 tsp salt
1 Tbsp brown sugar
1 Tbsp Ener-G Egg Replacer powder
1 tsp cream of tartar
2-4 Tbsp grape seed oil
1/2 cup hempseed milk
1/4 cup raisins or other dried fruit

Directions

Mix dry ingredients. Mix in oil with fork until crumbly. Add just enough hempseed milk to make dough soft. Shape dough into balls, then flatten into a 3/4 inch circle. Cut the circle like a pie into triangles. Bake on cookie sheet for 10-15 minutes at 450 °F.

Notes

This is modified from my Scottish great-grandma's family recipe for scones. The original call for butter "the size of an egg," wheat flour, milk and an egg. I actually prefer the modified.

Substitutions

Presumably this would work with other milk alternatives if you are avoiding seeds.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.


 This recipe is free of:

Return to top

Comments

*

*

Comments(0)

Return to top