Comments on: Grapefruit Scones

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By: Wendy O'Neal

Wendy O'Neal — Wed, 18 May 2016 01:58:40 +0000

In reply to Patricia.

Yes…this is so true. You can’t work the dough too much. 🙂 Glad y’all liked them. w-

By: Patricia

Patricia — Mon, 16 May 2016 17:09:50 +0000

I made these yummy scones today.. The flavor was great and they went nicely with my coffee. However, mine turned out a bit dense. Just wanted to let others know with scones the less you mix the dough the better. I over handled mine! Easy to do with scones and this really affects the flakiness. But were more the consistency of a bisquit. My children and I still gobbled them up. Certainly better than most commercial baked goods bought in a store. Lesson learned. I am sure they will come out perfect next
time. Thank you for the recipie Wendy.

By: 25 Dairy-Free Gluten-Free Breakfast Ideas - Recipes - My DairyFree GlutenFree Life

Mon, 28 Dec 2015 09:12:54 +0000

[…] Dairy-Free Waffles from AKA Design 15. Apple Cinnamon Granola from Strength and Sunshine 16. Grapefruit Scones from Around My Family Table 17. Egg Crust Vegetarian Breakfast Pizza from Kalynís Kitchen 18. […]

By: Susan Slear

Susan Slear — Tue, 23 Jun 2015 13:48:20 +0000

In reply to Wendy O'Neal. Thanks again for your help.

By: Wendy O'Neal

Wendy O'Neal — Tue, 23 Jun 2015 04:44:52 +0000

In reply to Susan Slear.

Hi Susan! There is guar gum listed as an ingredient for this recipe (if your AP flour doesn’t already have it added). However, some flour blends have guar gum or xanthum gum already added, so in that case you’d skip adding additional. I almost always use one of the gums, since they are used to bind and thicken in gluten free baking….so if you don’t use them then you might end up with a pile of crumbs instead of a tasty treat. 🙂 w-

By: Susan Slear

Susan Slear — Mon, 22 Jun 2015 19:43:22 +0000

In reply to Wendy O'Neal. Thank you so much for your quick reply. I'm very new to gluten free baking. I've read that when using gluten free flour one needs to add Guar Gum to compensate. I notice there is none in this recipe. Is there a rule of thumb on when it is or isn't necessary in baking?