These gluten free cornmeal scones are a delicious savory scone recipe. Dip these homemade scones into stews or soups. They are perfect for fall. Add roasted squash for even more sweetness and flavor!
I found a beautiful delicata squash at my local farmer's market yesterday, and I am so excited to try it in my new scones recipe. Delicata squash is a sweet, delicious winter squash that is delicious to use in baking! I used this squash in my popular Delicata Squash Brownies recipe, too!!
If you are a scones fanatic like us, you will want to sink your teeth into all of my tasty gluten free scones recipes!
What is delicata squash?
Delicata squash is just starting to hit the markets. It is a long yellow, oval-shaped winter squash with beautiful dark green stripes and orange flesh. They are the yellow squash in the photo above :-).
Delicata squash has such a mild, sweet flavor, and I suspected this vegetable would be incredible in a savory gluten free scone.
If you have been following my blog for a while, you know I love to hide vegetables in my baking. Up until recently, my kids have been none the wiser to this. As they get older, they seem to have special vegetable detection powers...much to my dismay.
From sweet to savory, I have a lot of delicious gluten free winter squash recipes to try.
Why This Recipe Is Great:
- Cornmeal adds some fun flavor that combines with the delicata squash's sweetness. It is a winning combination.
- These scones are simple to make, and they taste so good dipped in pasta sauce, stews, and soups.
- My family has come to love these scones as part of our Thanksgiving meal, but you can enjoy them all year long!
If you make scones often, or if you are new to scones, using the right flour blend can make a big difference. My guide to what gluten free flour works in what type of recipes has a good breakdown of this information to help.
This recipe is gluten-free, dairy-free, soy-free, and nut-free. To make this recipe gum-free, use my DIY Gluten Free Flour Blend, which uses psyllium husk as a binder.
I primarily use this cornmeal because it is certified gluten free, so there is no risk of cross-contamination.
- Cornmeal - I recommend using a certified gluten free cornmeal like Bob's Red Mill. Cornmeal is naturally gluten-free but can often get cross-contaminated during manufacturing.
- Gluten Free Flour Blend - I tested this recipe with King Arthur Measure for Measure and Authentic Foods Multiblend Flour Blend. Other flour blends should work, but you may need to tweak the wet and/or dry ingredients.
- Xanthan Gum - If your flour blend doesn't have a binder like xanthan or guar gum, you will need to add one teaspoon.
- Baking Powder - I recommend using aluminum-free baking powder
- Butter - Use unsalted butter. If you use salted butter, omit the additional salt.
- Milk - I used whole milk. I haven't tested this recipe with dairy-free milk.
- Parmesan Cheese - This adds a ton of great flavor.
Tips For Sucess:
- Be sure your butter is very cold.
- Cool the squash before adding it to the scone dough.
- Use aluminum-free baking powder to avoid any bitter aftertaste.
How To Make Cornmeal Scones:
How to cook delicata squash:
Step 1: The first step to making this recipe is to cook the squash so it is soft and caramelizes.
- Roast delicata squash with some olive oil in the oven.
- Sauté delicata squash in a pan with olive oil.
- If you are in a hurry, you can also cook delicata squash in a microwave by cutting the squash in half. Remove the seeds and place face down on a microwave-safe dish. Add a little water and microwave for 5-8 minutes.
- Allow the squash to cool before adding it to the scone dough. If you add it while it is hot, the heat will melt the butter. You need the butter to be very cold, so it creates those yummy flaky layers.
Delicata squash cooks very easily in just a little bit of olive oil. Once they are tender, they can be used in lots of different recipes.
Step 2: Add all of the dry ingredients to a large
Step 3: Take your cold butter and use a pastry blender to cut the cold butter into the dry ingredients. The final mixture will look like it has a lot of crumbs.
Step 4: In a separate bowl, add the wet ingredients and mix. Pour the wet ingredients into the dry ingredients and add the cooled roasted delicata squash. Mix well into this gluten free scone dough.
Step 4: Put a piece of parchment paper onto a baking sheet and press the dough into a round shape about 1 ½ inches tall. Score your dough by cutting the raw dough ¼ deep into wedges.
🔑 Sandi says: You can also use a biscuit cutter to cut out round scones, use a cast iron scone pan, or make drop biscuit-shaped scones!
Step 5: Bake the gluten free cornmeal scones at 350º F for 25-30 minutes until done. It will look slightly golden on top.
Step 6: Remove and finish the wedge cuts. Cool on a cooling rack. It is so easy!
Serve Cornmeal Scones With:
- This savory Gluten Free Chicken Stew.
- Ground Pork Chili is delicious for dipping!
- Garden Vegetable Shakshuka is another great meal to serve with savory scones.
- My easy Gluten Free Chili Mac Soup is another great recipe to serve with these roasted squash scones.
You can make this scone recipe dairy-free by using dairy-free butter.
Although both corn flour and cornmeal are 100% from corn, cornmeal is a much more coarse grind. Corn flour is a lot like regular flour in consistency and texture.
You can definitely cook the delicata squash in the oven. Roast it at 350º F for 30 minutes if sliced, 45 minutes if you just cut the squash in half lengthwise to roast.
You can use any winter squash in this recipe, but I do not recommend spaghetti squash.
Store these scones in an airtight container for up to 4 days in the refrigerator. These scones freeze really well. Place them into a zipper-style freezer bag and freeze. Be sure they are not stacked on top of each other.
More Gluten Free Scones Recipes:
- Chestnut Flour Bacon Apple Scones
- Gluten Free Strawberry Scones
- My Favorite Date and Pecan Scones
- Gluten Free Eggnog Chocolate Chip Scones
Gluten Free Cornmeal Scones
- Preheat the oven to 350º F.
- In a frying pan, heat up olive oil on medium heat.
- Cook cubed delicata squash until tender.
- Allow squash to cool.
- In a large bowl add cornmeal and gluten free flour. Whisk in all other dry ingredients to blend.
- Add cold butter and use a pastry blender to cut butter into the dough.
- Add squash and wet ingredients.
- Mix well.
- Put a piece of parchment paper down on a baking sheet.
- Put dough onto the sheet and spread to a circle shape (see photo above.)
- Make 8 cuts, similar to a pizza. If dough sticks to the knife, wipe off before making the next cut.
- Bake for 25-30 minutes until done. The actual baking time will vary depending on how thick your scones are.
- Make sure you use gluten free cornmeal to avoid cross-contamination of ingredients.
- I have tested this recipe with King Arthur Measure for Measure GF and Authentic Foods Multiblend. That doesn't mean others will not work; I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- To make this recipe dairy-free, use plant-based butter and milk.
- These scones will last up to 4 days in the refrigerator in an airtight container or up to 4 months in the freezer.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This recipe was updated from an old September 2014 post with a lot more recipe details.
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