Best Gluten-Free Scone Recipe

This holiday season, shake things up and make something different! If you love buttery, homemade scones, but can or don't want to have wheat in your diet, try out this tasty grain-free, monk fruit-sweetened recipe instead. ^.^ Inspired by THE BEST SCONES IN THE WORLD! I just made them 10x better....right?

If you don't like scones, then try bammy instead. You'll get the benefits of cassava, without the scone texture. LOL.

SCONES

[Makes 6 servings]

6 ounces weight cassava flour

4 tsps baking powder

1/6 tsp pure monk fruit extract

1/8 tsp salt

5 Tbsp unsalted butter

½ cup dried currants or fruit

½ cup milk

¼ cup sour cream

1 egg

1 Tbsp additional milk

Prep Time: 20 min Cook: 15 min Ready In: 35 min

Preheat oven to 400° F (200 degrees C).
Combine all dry ingredients in a big bowl. Then cut up the butter into pea sized lumps.
Stir the currants into the flour mixture, then mix the ½ cup milk and sour cream in a separate bowl. Pour all milk mixture into dry ingredients, then fold gently until it is properly combined. Be careful not to overwork the dough!
Flour your hands, then pat the dough into 2 to 3 inch balls, based on scone size desired. Put onto a greased baking pan, with scones barely touching, then flatten slightly.
Whisk egg and additional milk to make the egg wash, which you will brush onto the tops of the scones.
Rest about 10 minutes before baking, 10-15 minutes in a preheated oven, until tops are barely golden brown. Break apart or slice, then serve plain or with your favorite toppings.