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Gluten Free Dairy Free Berry Biscuit Scones


  • 1 cup Soy flour
  • 1/2 cup Brown rice flour
  • 1/4 cup Corn starch
  • 1 tsp. Xanthan gum
  • 1 tsp. Cream of tartar
  • 1 tbsp. Baking powder
  • 1 tsp. Baking soda
  • 1 1/2 cups Fresh mixed berries, cleaned, dried
  • 3 oz. Dairy-free margarine
  • 3 tbsp. Sugar
  • 3/4 cup Almond or non-dairy milk
  • As needed Sanding sugar or granulated sugar


Pre-heat the oven to 400 degrees. Sift all the dry ingredients together in one bowl and assure that the flours blend in carefully. Add the berries and gently stir them in until they become coated with the flour. This is an important step to prevent the berries from sinking to the bottom of your baked good. This step also applies with most baked goods, so, please take note. Add the sugar, milk substitute, and cut in the margarine. To ‘cut in’ the margarine, I simply break it up with a knife or fork prior to adding it into the bowl, but, this also goes according to the type of margarine you’re using. If you’re using soft margarine, just make sure it is extremely cold. They now have dairy-free sticks around that I’ve seen but, as aforementioned, you can also use cold shortening. Crisco has those lovely 1 cup sticks that come in handy for frosting. You should have a semi-soft ‘dough’ going if you’ve done it correctly. If it appears to dry, add more liquid. If it appears too wet, add more cornstarch. Adding too much rice or soy flour would make it more dense. Spoon the batter onto a parchment paper lined baking sheet. You should have 12 spoonfuls. Dot the scones on top with more margarine or milk and then sprinkle the sanding or granulated sugar. Bake for 15 to 20 minutes. Serve with nondairy margarine if you do so desire.

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