These gluten free cornmeal scones are a delicious savory scone recipe. Dip these delicious scones into stews or soups, they are perfect for fall. Add delicata 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 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 we are, 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, like in this sweet Gluten Free Butternut Squash Breakfast Bread. 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.
Why these scones are great:
- Cornmeal adds so much flavor and combined with the sweetness from the delicata squash, it is a winning combination.
- These scones are simple to make and they are great dipped in pasta sauce, stews, and soups.
- My family has come to love these scones as part of our Thanksgiving meal!
Recipe step by step directions:
How to cook delicata squash:
- 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.
Delicata squash cooks up very easily in just a little bit of olive oil. Once they are tender, they can be used in lots of different recipes.
Step 1: Add your dry ingredients to a large bowl and whisk to blend.
Step 2: Take your cold butter and use a pastry blender to cut the butter into the dry ingredients.
Step 3: In a separate bowl, add the wet ingredients and mix. Pour your wet ingredients into the dry ingredients and add the 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. Cut the raw dough partway into wedges.
Step 5: Bake your gluten free cornmeal scones at 350º F for 25-30 minutes until done. Remove and finish the cuts. Cool on a cooling rack. It is so easy!
- Savory Gluten Free Chicken Stew
- Ground Pork Chili
- Garden Vegetable Shakshuka
- Easy Gluten Free Chili Mac Soup
Expert Tips and Recipe FAQ:
You can make this scones recipe dairy-free by using dairy-free butter.
Baking with cornmeal is easy! In this recipe, I used a combination of gluten free flour and cornmeal to help with the texture and holding these scones together better.
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.
You can save time by making these scones in a scone pan.
These scones will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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.
Store these scones in an air-tight 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 minutes until done.
- Make sure you use gluten free cornflour to avoid cross-contamination of ingredients.
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. 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.
- These scones will keep up to 4 days in the refrigerator in an air-tight container, or up to 4 months in the freezer.
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.
If you love the recipes you are finding on my blog, I would love for you to sign up for my newsletter (and get my free chocolate e-cookbook!)