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. 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. Brush with egg  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. 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

  2. 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!

  3. 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

  4. 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!

      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!

    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. 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!

  5. 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

    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