Gluten Free

Tania Hubbard – Scone Recipe – Gluten Free Recipe

This is a wonderful way to repurpose the Almond and Chia Bread Recipe. These scones are a delicious alternative to scones baked with wheat flour. Soft even after they have cooled these scones are gluten free, grain free, dairy free, sugar free and egg free.


1 Cup Blanched Almond Meal
¼ Cup Blanched Almond Meal (extra for rolling the dough)
2 Tablespoons Chia Seeds
¾ cup Tapioca/Arrowroot
1 teaspoon Bi-Carbonate of
2 x RIPE Bananas – RIPE, Medium Size
Pinch of Salt


1. preheat oven to 175C
2. using a mixing bowl – mash the bananas really well – until they are liquefied
3. in a separate bowl combine all of the dry ingredients with a whisk
4. add the mashed banana and using a fork, bring it together into a wet dough
5. let sit for 10 minutes for the chia seed to absorb the liquid from the banana
6. place sheet of non stick baking paper onto your work bench and have a little extra meal nearby
7. work the mixture into a dough – use extra meal if too wet
8. once it is holding together as a ball of dough, shape and cut into 6 equal size portions
9. roll gently into a scone shape and sit onto a lined flat baking tray
10. push each one of the scones together so they cook joined
11. bake for 20-25 minutes until the tops are golden
12. they care cooked when they bounce back when lightly pressed

Notes for this recipe:-
• remember not to over work this mixture – the more you do the firmer the final product will be
• these do freeze well but need to be gently – at a low temperature – reheated – or defrosted on a cooking rack and reheated gently

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