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–+ servings
Three cornmeal scones stacked on the counter.

Gluten Free Cornmeal Scones

Sandi Gaertner
Easy gluten free cornmeal delicata squash scones. They are a great side to serve throughout the fall season.
5 from 7 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Scones
Cuisine American
Servings 8 scones
Calories 186 kcal

Ingredients
  

  • 1 cup delicata squash diced
  • 1 ¼ cup gluten free cornmeal * see note
  • ¾ cup gluten free flour blend * see note
  • ½ teaspoon salt
  • 2 teaspoons baking powder aluminum-free
  • 2 tablespoons unsalted butter * see note
  • 1 tablespoon olive oil
  • ½ cup milk or non-dairy milk
  • ½ cup grated parmesan cheese or vegan parmesan

Instructions
 

  • Preheat the oven to 350º F.
  • In a frying pan, heat olive oil on medium heat.
  • Peel and chop the delicata squash. Be sure to remove all of the seeds. Cook cubed delicata squash until tender.
  • Allow the cooked squash to cool.
  • In a large mixing bowl, add the cornmeal, gluten free flour, baking powder, and salt. Whisk the dry ingredients to blend.
  • Add the cold butter and use a pastry blender to cut butter into the dough. If you don't have a pastry blender, freeze the butter and use a cheese grater to grate the butter into the dry ingredients.
  • Add squash and wet ingredients to the flour and butter mixture.
  • 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.
  • Move the scones to a cooling rack and serve when they have cooled.

Notes

  1. Make sure you use gluten free cornmeal to avoid cross-contamination of ingredients.
  2. 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.
  3. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  4. To make this recipe dairy-free, use plant-based butter and milk.
  5. These scones will last up to 4 days in the refrigerator in an airtight container or up to 4 months in the freezer.

SPECIAL NOTE

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.

Nutrition

Serving: 1sconeCalories: 186kcalCarbohydrates: 25gProtein: 6gFat: 8gSaturated Fat: 4gCholesterol: 15mgSodium: 275mgPotassium: 227mgFiber: 3gSugar: 2gVitamin A: 364IUVitamin C: 2mgCalcium: 166mgIron: 1mg
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Nutrition Disclaimer

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.