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
Serves: 12
Author: Amie Valpone
Recipe type: Entree


  • 1 1/4 cup brown rice flour
  • 3 Tbsp. tapioca flour
  • 3 Tbsp. sugar
  • 3 tsp. xantham gum
  • 1 1/2 tsp. baking powder
  • 1 tsp. sea salt
  • 1/2 cup Earth Balance Vegan Butter Sticks
  • 1/3 cup currants
  • 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
  • 3 eggs, beat one for egg wash
  • 1/2 cup honey Greek yogurt
  • 1/4 cup sweet potato puree


  1. Preheat oven to 450 degrees F.
  2. In a large bowl, combine all dry ingredients.ย Cut in Earth Balance Vegan Butter Sticks, currants, chocolate chips, rice cereal, flax seeds, chia seeds, cinnamon and nutmeg; mix well.

  3. In a small bowl, combine 2 eggs, Greek yogurt, and sweet potato puree; whisk to combine.

  4. Create a well in the center of dry 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.ย Brush with eggย  wash.

  6. Bake for 8-10 minutes or until golden brown. Remove from oven; set aside to cool.

  7. Serve with preserves, a touch of nut butter or a drizzle of honey. Enjoy!

Nutrition Facts
Chocolate Chip n' Rice Crispy 'Muffin' Scones
Amount Per Serving
Calories 228 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 41mg14%
Sodium 276mg12%
Potassium 214mg6%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 10g11%
Protein 4g8%
Vitamin A 1180IU24%
Vitamin C 1mg1%
Calcium 64mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


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 –

Caneel of Mama Me Gluten-Free –

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 –

Lauren of Celiac Teen –

Marla of Family Fresh Cooking –

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 –

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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    1. 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

  1. 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.

    1. 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

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

    1. 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!

    1. 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!

      1. 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.

    1. 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!

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

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

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

    1. 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

  5. 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!

    1. 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!

  6. 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?

    1. 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

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

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

    2. Thanks so much; so happy to hear you enjoyed this recipeโ€ฆtheyโ€™re so fun to nibble on and quite tasty. Enjoy xo

  7. 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 ๐Ÿ™

    kate1485 at

  8. These are absolutely lovely, and I am calling them ‘Muff-scones” ….hehehe ๐Ÿ™‚ I liked that they are not just picture perfect, but also healthy to the body ๐Ÿ˜‰ Loved the list of blogrolls you shared too, will spend my day going through them too ๐Ÿ˜€

    1. 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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