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.
Ingredients
- 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
Instructions
-
Preheat oven to 450 degrees F.
-
In a large bowl, combine all dry ingredients. Cut in Earth Balance Vegan Butter Sticks, currants, chocolate chips, rice cereal, flax seeds, chia seeds, cinnamon and nutmeg; mix well.
-
In a small bowl, combine 2 eggs, Greek yogurt, and sweet potato puree; whisk to combine.
-
Create a well in the center of dry ingredients; add sweet potato puree, egg and Greek yogurt mixture. Gently mix to combine.
-
Spray a muffin tin with non-stick baking spray. Fill each muffin tin 3/4 way full. Brush with egg wash.
-
Bake for 8-10 minutes or until golden brown. Remove from oven; set aside to cool.
-
Serve with preserves, a touch of nut butter or a drizzle of honey. 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 – http://www.gfinthecity.com/2011/05/gluten-free-ratio-rally-scones.html
Brooke of B & the Boy – http://bellwookie.blogspot.com/2011/05/coconut-scones.html
Caneel of Mama Me Gluten-Free – http://mamameglutenfree.blogspot.com/2011/05/savory-jalapeno-cheese-scones.html
Claire of Gluten Freedom – http://www.thisglutenfreelife.org/2011/05/ratio-rally-strawberry-banana-scones.html
Erin of the Sensitive Epicure – http://thesensitiveepicure.blogspot.com/2011/05/millet-scones-gfree-rally.html
Gretchen of Kumquat – http://kumquat-blog.blogspot.com/2011/05/gluten-free-ratio-rally-maple-oat-nut.html
Irvin of Eat the Love – http://www.eatthelove.com/2011/05/spotlight-on-savory-green-garlic-bacon-thyme-scones-with-white-pepper-maple-glaze-gluten-free-ratio-rally
Jeanette of Jeanette’s Healthy Living – http://www.jeanetteshealthyliving.com/2011/05/glutendairyegg-free-coconut-pineapple.html
Jenn of Jenn Cuisine – http://jenncuisine.com/2011/05/banana-apple-and-currant-scones-gluten-free
Lauren of Celiac Teen – http://www.celiacteen.com/2011/scones-ratio-rally/
Marla of Family Fresh Cooking – http://www.familyfreshcooking.com/2011/05/02/avocado-scones-vegan-and-gluten-free-recipe/
Melanie of Mindful Food – http://mindfulfood.blogspot.com/2011/05/hazelnut-cream-scones-with-blackberry.html
Meredith of Gluten Free Betty – http://glutenfreebetty.blogspot.com/2011/05/cinnamon-raisin-scones-for-gluten-free.html
Mrs. R of Honey from Flinty Rocks – http://honeyfromflintyrocks.wordpress.com/2011/05/04/classic-cream-scones-gluten-amp-dairy-free/
Mrs. R of Honey from Flinty Rocks – http://honeyfromflintyrocks.wordpress.com/2011/05/04/almond-fig-scones-gluten-amp-dairy-free/
Peter and Kelli of No Gluten No Problem – http://noglutennoproblem.blogspot.com/2011/05/gluten-free-ratio-rally-mesquite-scones.html
Tara of A Baking Life – http://abakinglife.blogspot.com/2011/05/gluten-free-ratio-rally-ginger-scones.html
TR of No One Likes Crumbley Cookies – http://tcrumbley.blogspot.com/2011/05/gluten-free-cinnamon-pecan-scones.html
Wendy of La Phemme Phoodie – http://laphemmephoodie.com/2011/05/red-velvet-scones-for-the-gluten-free-ratio-rally.html
Winnie of Healthy Green Kitchen – http://www.healthygreenkitchen.com/coconut-raisin-scones-gluten-free-and-vegan.html
Morri of Meals with Morri – http://mealswithmorri.blogspot.com/2011/05/yerba-mate-chai-scones.html
I would love to try their gluten-free pizza crust. Yum.
Your scones sound fabulous and I love the muffin shape!
Thanks Marla; great to hear from you. Have a wonderful day!
Mmm, sweet potato and yogurt. I love the variety of flavors that are in these. Awesome! 🙂
Thanks Brooke; the flavor is amazing…hope you enjoy it! xo
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?
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
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!
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!
These sound delicious! I love currants and chocolate together. And what a fun idea to add the crispy rice cereal!
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
I adore the muffin tins for all sorts of baked goodies! I love the addition of the sweet potato puree too. Yum!
Thanks Charissa; so happy to hear you enjoy this recipe. The sweet potato puree makes ’em nice n’ smooth!
Tweeted the giveaway
Blogged about the giveaway
I’d like to try the Pizza Crust 🙂 *Thanks* for the giveaway!
Any substitute for the yogurt that is dairy free?
Can you do a soy or coconut milk yogurt? Slightly different consistency but I imagine it would work. 🙂
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.
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!
I would love to try Rudi’s pizza crust!
Cute idea, and I loved your intro. Really fun entry!
-Sea
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!
I love the muffin tin idea – so cute and just the right amount! I’d love the crispy rice crunch in a scone!
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!
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.
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
Oooh…these sound amazing! 🙂
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