Gluten-Free Rice Crispy Scones

by Amie on May 4, 2011

Keeping up with the Ratio Rally and my fellow Gluten-Free ladies, this month we’re sharing with you a delicious spread of scones.

All gluten-free and delicious.

But, instead of the usual scone-like shape I decided to get a bit creative.

And I opted for a muffin tin.

Yes, a scone in a muffin shape.

Dense n’ hearty and perfect.

These babies will be gone before you know it. One bite and it’s all over.

Slice ‘em in half with a bit o’ jam, nut butter or honey and you’re all set.

Pure heaven. On earth.

In just a mini muffin-like scone.

Because life’s all about the little things and enjoying the unexpected.

So, when someone asks you if you’ve ever had a muffin scone…

You can say, “Surely, I have….”

And I know you’ll be making these again. They’re contagious and adorable.

I simply can’t resist.

With Mother’s Day coming up on Sunday, go ahead and whip up a batch. Momma will be proud and all smiles with each bite.

I promise.

Chocolate Chip n’ Rice Crispy ‘Muffin’ Scones


Makes 12


  • 1 1/4 cup brown rice flour
  • 3 Tbsp. tapioca flour
  • 1 1/2 tsp. baking powder
  • 3 tsp. xantham gum
  • 1 tsp. sea salt
  • 3 Tbsp. sugar
  • 1/2 cup Earth Balance Vegan Butter Sticks
  • 1/3 cup currents
  • 1/3 cup Enjoy Life Chocolate Mega Chunks
  • 1/3 cup Enjoy Life Gluten-Free Rice Cereal
  • 1 Tbsp. ground flax seeds
  • 1 tsp. chia seeds
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 cup sweet potato puree
  • 2 eggs
  • 1/2 cup Greek honey yogurt
  • 1 large egg, beaten for egg wash


  1. Preheat oven to 450 degrees F.
  2. In a large bowl, combine all dry ingredients.  Cut in Earth Balance Vegan Butter Sticks, currents, chocolate chips, rice cereal, flax seeds, cinnamon and nutmeg; mix well.
  3. In a small bowl, combine sweet potato puree, eggs and yogurt; whisk to combine.
  4. Create a well in the center of ingredients; add sweet potato puree, egg and Greek yogurt mixture. Gently mix to combine.
  5. Spray a muffin tin with non-stick baking spray.  Fill each muffin tin 3/4 way full.  Brush with egg  wash.
  6. Bake for 8-10 minutes or until golden brown.
  7. Remove from oven; set aside to cool.
  8. Serve with preserves, a touch of nut butter or a drizzle of honey.
  9. Enjoy!

My Ratio: 2 parts Flour,1  part Fat, 2 parts Liquid, 2 parts Egg

The fabulously delicious Lauren, of Celiac Teen is hosting this month’s tasty rally.  Here are my Gluten-Free Rally Buddies…be sure to check out their tasty scone recipes.

Britt of GF in the City –

Brooke of B & the Boy –

Caleigh of Gluten-Free[k] –

Caneel of Mama Me Gluten-Free –

Caroline of The G-Spot –

Charissa of Zest Bakery –

Claire of Gluten Freedom –

Erin of the Sensitive Epicure –

Gretchen of Kumquat –

Irvin of Eat the Love –

Jeanette of Jeanette’s Healthy Living –

Jenn of Jenn Cuisine –

Karen of Cooking Gluten-Free –

Kate of Katealice Cookbook –

Lauren of Celiac Teen –

Lisa of Gluten-Free Canteen –

Lisa of With Style and Grace –

Marla of Family Fresh Cooking –

Meaghan of Wicked Good Vegan –

Melanie of Mindful Food –

Meredith of Gluten Free Betty –

Mrs. R of Honey from Flinty Rocks –

Mrs. R of Honey from Flinty Rocks –

Peter and Kelli of No Gluten No Problem –

Sea of Book of Yum –

Shauna of Gluten-Free Girl and the Chef –

Silvana of Silvana’s Kitchen –

Tara of A Baking Life –

TR of No One Likes Crumbley Cookies –

Wendy of La Phemme Phoodie –

Winnie of Healthy Green Kitchen –

Morri of Meals with Morri -



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{ 39 comments… read them below or add one }

Kim May 4, 2011 at 6:30 am

Oooh…these sound amazing! :)


Amie May 5, 2011 at 11:25 am

Aww, Kim you are too kind. Thanks so much; so happy to hear you enjoyed this recipe. Have a deliciously gluten-free day, darling. ox


Jeanette May 4, 2011 at 8:00 am

What a neat idea, both using rice cereal and making these scones in a muffin tin! This Gluten-Free Rally is so fun, seeing what everyone is coming up with.


Amie May 5, 2011 at 11:26 am

Thank you, Jeanette. So great to hear from you; I love the rice crunchies in this recipe; so fun and crispy too! I love being a part of this Rally…it’s fabulous and I love our group of fun gluten-free bloggies…such a great community we have. Love all of you guys! Enjoy your afternoon. xox


Caneel May 4, 2011 at 9:07 am

I love the muffin tin idea – so cute and just the right amount! I’d love the crispy rice crunch in a scone!


Amie May 5, 2011 at 11:24 am

Thanks so much! So happy to hear you enjoyed this fun idea with the crispy rice…it’s so tasty n’ crunchy. I love ‘em. Have a great day!


Holly @ The Runny Egg May 4, 2011 at 9:37 am

I would love to try Rudi’s pizza crust!


Heather Brandt May 4, 2011 at 9:51 am

Any substitute for the yogurt that is dairy free?


brooke @B & the boy! May 4, 2011 at 9:26 pm

Can you do a soy or coconut milk yogurt? Slightly different consistency but I imagine it would work. :)


Amie May 5, 2011 at 11:20 am

Actually, yes…great question. I used vanilla soy milk in this recipe earlier this week and they came out delicious. A bit less moist but very flavorful! Thanks for asking…let me know how you like it.


Amie May 5, 2011 at 11:23 am

Of course. I tried rice milk, soy milk and almond milk earlier this week. They all came out great. I have yet to try hemp milk and hazelnut milk but I’m going to have to try that this weekend….hope you enjoy this recipe!


Cheryl F. May 4, 2011 at 10:13 am

I’d like to try the Pizza Crust :) *Thanks* for the giveaway!


Cheryl F. May 4, 2011 at 10:13 am

Blogged about the giveaway


Cheryl F. May 4, 2011 at 10:13 am

Tweeted the giveaway


Sea May 4, 2011 at 10:37 am

Cute idea, and I loved your intro. Really fun entry!



Amie May 5, 2011 at 11:22 am

Thanks so much; so happy to hear you enjoyed this post…have a great day, Sea and keep up the amazing work…lovin’ your recipes!


Charissa (Zest Bakery) May 4, 2011 at 11:50 am

I adore the muffin tins for all sorts of baked goodies! I love the addition of the sweet potato puree too. Yum!


Amie May 5, 2011 at 11:22 am

Thanks Charissa; so happy to hear you enjoy this recipe. The sweet potato puree makes ‘em nice n’ smooth!


Tara May 4, 2011 at 2:36 pm

These sound delicious! I love currants and chocolate together. And what a fun idea to add the crispy rice cereal!


Amie May 5, 2011 at 11:22 am

Thanks Tara; they are so tasty. I opted for a bit of extra crunch with the currents, chocolate and the crispy rice…so much fun and so flavorful. It’s a snap, crackle n’ pop in every bite. Hehe. xo


Britt May 4, 2011 at 3:16 pm

This post cracked me up a little–muffin-scones are too cute! And the addition of the crisped rice cereal is so fun. What a creative recipe!


Amie May 5, 2011 at 11:21 am

Hehe; thanks Britt. So glad you enjoyed this fun lil’ post…aren’t the lil’ muffins adorable? I just couldn’t resist…so much fun to make and everyone loved them…no one even knew they were gluten-free…fabulous and fun; that’s what it’s all about, right? Hope you like the crispy rice in there; it adds a perfect crackle!


Jenn May 4, 2011 at 4:56 pm

Very creative to bake them like muffins! One question, and maybe I missed it so please forgive me if I didn’t see it, but what ratios by weight does your recipe convert to?


Amie May 11, 2011 at 7:46 pm

Thanks Jenn; so sorry for the delay….wasn’t feeling so well and didn’t have a chance to put that up…it’s up now and hope you enjoy it! Have a great night and thanks so much for your comment. xo


brooke @B & the boy! May 4, 2011 at 9:28 pm

Mmm, sweet potato and yogurt. I love the variety of flavors that are in these. Awesome! :)


Amie May 5, 2011 at 11:19 am

Thanks Brooke; the flavor is amazing…hope you enjoy it! xo


marla May 4, 2011 at 9:39 pm

Your scones sound fabulous and I love the muffin shape!


Amie May 5, 2011 at 11:18 am

Thanks Marla; great to hear from you. Have a wonderful day!


Lisa Fine May 5, 2011 at 8:28 am

I would love to try their gluten-free pizza crust. Yum.


katia May 5, 2011 at 12:03 pm

I’d love to try the GF cornbread topped chicken pot pie.


gretchen May 5, 2011 at 3:53 pm

you had me at rice crispy… love the idea!!


Amie May 5, 2011 at 5:51 pm

Aww; thanks Gretchen. Thank you so much; you are fabulous. Have a great day! xoox


TR May 6, 2011 at 5:54 am

These seem awesome! I really love the shape of these, its rather creative.


Amie May 6, 2011 at 8:14 am

Thanks so much; so happy to hear you enjoyed this recipe…they’re so fun to nibble on and quite tasty. Enjoy xo


Amie May 6, 2011 at 8:14 am

Thanks so much; so happy to hear you enjoyed this recipe…they’re so fun to nibble on and quite tasty. Enjoy xo


Jasmine1485 May 7, 2011 at 12:15 am

Is the giveaway open internationally? I couldn’t find any country restrictions, sorry if I missed them!

I’d love to try the multigrain hot dog rolls, I miss bread rolls :(

kate1485 at


Amie May 7, 2011 at 5:58 pm

Of course it’s open to everyone! Thanks Jasmine….Enjoy your weekend.


Christy May 10, 2011 at 10:43 pm

These are absolutely lovely, and I am calling them ‘Muff-scones” ….hehehe :) I liked that they are not just picture perfect, but also healthy to the body ;) Loved the list of blogrolls you shared too, will spend my day going through them too :D


Amie May 10, 2011 at 10:49 pm

Awww; thanks so much Christy. Great to hear from you and so happy to hear you enjoyed this recipe….they’re delish and so cute… I can’t wait to bake ‘em again. Have a great night!


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