Scones are a tradition on nearly every Irish breakfast table. The secret to making a good scone is to use cold fats and work them into the flour before melting; the added step of “laminating” the dough adds more lovely layers. The technique is quite simple. With a few ordinary ingredients and a light […]
Written by Hallie Klecker
If you, like me, love a good scone but are cutting grains as well as gluten out of your diet, I have a recipe you simply must try!
A scone is sort of like an English version of the American biscuit, but usually
I can’t think of a better way to start off a lovely Sunday than with gluten free scones. Scones just make even a normal day seem a little special. Perhaps the only thing better than gluten free scones would be scones that are also dairy free, nut free and vegan. Oh, and super tasty too!
The inspiration for these particular scones came from a lonely over-ripe banana. I just have a thing about not throwing away bananas. When they start getting too ripe to eat I usually stick them in my freezer to hang out until I get enough to make a loaf of banana nut bread or some muffins. But lately my hubby has been giving me grief about my, shall we call them idiosyncrasies? To listen to him you would think I am a crazy jar/bottle/frozen banana hoarder lady. So instead of risking a surprise visit from Peter Walsh I decided to just use the banana up. One lonely banana is not enough for bread or muffins and I wasn’t in a smoothie kind of mood so scones it was!
To stretch out the banana I combined it with