Gluten and Dairy Free Scones

I needed to make some snacks for someone with dietary restrictions. The challenge was to make gluten and dairy free pastries, without sacrificing taste and texture. Severe modifications to my drop berry scones filled the bill.

Replacing regular AP flour with Bob’s Red Mill Gluten Free AP flour, substituting cold cubed Crisco for cold butter and using almond milk instead of whole whipping cream paid the bill in full.

They were delicious, every bit as good as the standard “gluten-y” scones, with comparable texture. While I prefer blueberries for these scones, I have a large bag of Costco frozen mixed fruit (blueberries, raspberries and blackberries) I am trying to use up.

Gluten Free Berry Drop Scones

• 2 1/2 cups Bob’s Red Mill Gluten Free AP flour
• 1 tablespoon baking powder
• 3/4 teaspoon kosher salt
• 1/3 cup sugar
• Zest of 1 small lemon (I froze the zest of several lemons and take a pinch when needed)
• 1/2 cup Crisco chilled and cut into cubes
• 150-175g fresh raspberries (about a cup)
• 1 cup almond milk
• Coarse or turbinado sugar for topping


  1. Preheat oven to 400. Line a baking sheet with parchment paper.
  2. In the bowl of a food processor, add the flour, baking powder, salt, sugar and zest. Pulse a few times to incorporate.
  3. Add the cubed Crisco and pulse to incorporate. The mixture should resemble very coarse sand.
  4. Empty the flour mixture into a mixing bowl. Add the almond milk and stir until just barely incorporated.
  5. Gently fold in the berries. It’s fine if the raspberries break up a little – it adds a nice pink stain to the dough. The dough should just be moist, not wet, but also not crumbly or powdery looking. If it looks too dry, add a tablespoon of cold water.
  6. Spoon the dough into 9-12 equally-sized pieces on the parchment lined baking sheet. Sprinkle some coarse or turbinado sugar over the top, if desired.
  7. Bake for 16-19 minutes, rotating the pan halfway through. The scones should be lightly golden and cooked through.
  8. Cool in the pan for 5-10 minutes then carefully remove to a cooling rack.