Banana, Apple and Currant Scones, Gluten Free

by Jenn on May 4, 2011

in Breakfast,Desserts,GF Ratio Rally,GF Substitutions,Gluten Free

Banana Apple & Currant Scones, Gluten Free

Wow I cannot believe that we are on to our third ratio rally event already!  This month, Lauren of Celiac Teen challenged us to make gluten free scones – and after my horrible biscuit failure the other week trying to make strawberry shortcake, I have to say I was a little nervous. But we are daring and fearless, ready to take on any challenge in the name of gluten free awesomeness!

Scones are one of those breakfast items that I love to have out at a café but hardly ever make at home.  I love them loaded with fruit and not too sweet, and so tried to emulate that a bit in this version I made of drop scones.  Drop scones just mean that the scone “dough” is simply scooped up and then literally dropped onto the cooking sheet – no rolling, no cutting, just mix, spoon, drop, and bake.  How could it get any easier?  This lets me be totally lazy about making them, which can be good, especially if I want to sleep in on a warm sunny weekend :)

I decided to choose a scone ratio that definitely contained a good amount of egg, so that I could be sure to have a bit more binding going on holding them together.  I also tried to use a few lessons I learned from my biscuit adventures to give myself the best chances at successful scones – scones are in between biscuits and muffins on the baked items continuum, and the quality of a good scone is all about texture – so I figured it would be best to try something a little different from my biscuit attempt.

What I did differently for this recipe was to increase the starch:flour ratio to around 50% starches up from my usual 30%.  Starches are a bit more gluey than regular flours, and so I was hoping that property would help trap in air better and allow the scones to actually stay puffed up a little bit after rising in the oven.  It seemed to be a good idea, because unlike my biscuits, with the egg and the higher starch ratio, these held together quite nicely and even rose a little when they were baking! It made me giddy with excitement – I always like to see gluten free baking experiments turn out well, and I’ve been having much more consistent results ever since I started really thinking about the ratios and weights of the ingredients and trying to approach my recipe development techniques in a more systematic fashion.  It’s such a great feeling when you can think about a problem, see a possible solution to fix the issues that came up before, and then find out that applying a little logic and rules actually works!

So these scones were a definite hit.  I loved that I didn’t even need to add any sugar into them – instead, to make them sweeter, we drizzled a little of our favorite raw creamy honey on top.  The scones themselves weren’t very sweet, and rather just carried with them a light flavor from the fruit that I used.  I think this helped make them acceptable for breakfast or lunch, or tea time, or snack…

Really, is there a bad time to eat a scone? I think not :)

Apple Banana & Currant Scones, Gluten Free

My resulting ratio ended up being 7 : 4 : 2.5 : 1 (flour : liquid : fat : egg) if I counted the fruit purée as part of the fat (which I think, next to sugar, is what it helps replace the most as far as the functionality of the recipe).  It’s not the cleanest/neatest ratio combination, but it’s one that worked for me. I have a feeling that there are going to be many different ratios for this months’ event, so you’ll want to be sure and check out all of the other great posts from all the participants.

It was a fun month, many scones were tasted and enjoyed, and now I can’t wait for next month when Erin of The Sensitive Epicure hosts and we all work on pâte à choux!


Apple Banana & Currant Scones
Adapted from Gisslen’s Professional Baking

Prep Time: 10 minutes
Total Time: 1 hour 

handful currants
75g apples/bananas, puréed together
1 egg yolk (50g)
55g butter, cubed
1 tsp or so ground cinnamon
350g flour:

  • 100g tapioca starch
  • 75g potato starch
  • 50g glutinous rice flour
  • 25g millet flakes
  • 50g chestnut flour
  • 50g hazelnut meal

17g baking powder
pinch salt
200g milk

1. In a small pot, add currants and enough water to cover them (about 2″).  Turn on the stove and bring to a simmer, and let simmer until the currants are soft, about 20 minutes.  Then remove from heat and drain any excess water.  Preheat the oven to 200º C (400º F).
2. In a medium sized mixing bowl, add the fruit purée, egg yolk, butter, and cinnamon, creaming the ingredients together until relatively smooth and homogenous. Add in the currants.
3. In a separate bowl, combine the flour ingredients along with baking powder and salt and sift them or give them a nice light airy toss with a whisk.
4. Add about 25% of the dry ingredients into the bowl of wet ingredients, and stir lightly.  Then add the wet ingredients to the rest of the dry ingredients and mix loosely.
5. At this point, use your hands so it starts to come together, and then slowly add the milk in until the batter gets wet and thick and can come together. Let sit 5 minutes, which will allow the batter to thicken some.
6. On to sheets lined with parchment paper, spoon about 1/2 cup sized amounts and bake for about 15 minutes or so or until they start to brown and are cooked through.


Make sure to also check out the rest of the gluten free scone ratio entries for this month!

Amie of The Healthy Apple made rice crispy scones
Britt of GF in the City made blueberry buttermilk scones
Brooke of B & the Boy made coconut scones
Caleigh of Gluten-Free[k] made scones
Caneel of Mama Me Gluten-Free made savory jalapeño cheese scones
Caroline of The G-Spot made carrot raisin scones with cinnamon glaze
Charissa of Zest Bakery made amaretto soaked cherry and almond scones
Claire of Gluten Freedom made strawberry banana scones
Erin of the Sensitive Epicure made millet scones
Gretchen of Kumquat made maple oat nut scones
Irvin of Eat the Love made savory green garlic bacon thyme scones with white pepper maple glaze
Jeanette of Jeanette’s Healthy Living made coconut pineapple scones
Jenn of Jenn Cuisine made banana apple & currant scones (that’s me, this post!)
Karen of Cooking Gluten-Free made oat scones with currants
Kate of Katealice Cookbook made cinnamon fruit scones
Lauren of Celiac Teen made scones and hosted the event!
Lisa of Gluten-Free Canteen made bisconies
Lisa of With Style and Grace made lavender earl grey lemon scones
Marla of Family Fresh Cooking made vegan avocado scones
Meaghan of Wicked Good Vegan made simple scones with clotted cream and strawberry jam
Melanie of Mindful Food made hazelnut cream scones with blackberry jam
Meredith of Gluten Free Betty made cinnamon raisin scones
Mrs. R of Honey from Flinty Rocks made classic cream scones and almond fig scones
Peter and Kelli of No Gluten No Problem made mesquite scones
Sea of Book of Yum made dairy free scones
Shauna of Gluten-Free Girl and the Chef made currant scones
Silvana of Silvana’s Kitchen made pecan streusel scones with cinnamon drizzle
Tara of A Baking Life made ginger scones
TR of No One Likes Crumbley Cookies made cinnamon pecan scones
Wendy of La Phemme Phoodie made red velvet scones
Winnie of Healthy Green Kitchen made coconut raisin scones


Rivki Locker (Ordinary Blogger) May 4, 2011 at 1:16 am

There is DEFINITELY no bad time to eat a scone, and these look wonderful. I love the addition of dried fruit.

Jenn May 4, 2011 at 3:27 am

Ha, very true! Thanks Rivki! May 6, 2011 at 1:00 am

I agree with you, there is no bad time to eat a scone.
Love them with fruit too.
Wonderful photo!

Jenn May 6, 2011 at 3:01 pm

Thanks Lisa !

Barb May 4, 2011 at 2:03 am

What could be substituted for the hazelnut and chestnut flours? They are unavailable where I live.

Jenn May 4, 2011 at 3:28 am

For hazelnut one could easily substitute almond meal. Chestnut is a rather medium weight flour, I might try using millet or sorghum in its place and adjusting from there…

Morri May 4, 2011 at 2:15 am

Hi Jenn!

Oooo, these look tasty! I’m curious though: where did you get the ratio? Is it from Ruhlman’s book for biscuits?

Anyway, love the idea, as always.

<3 Morri

Jenn May 4, 2011 at 3:29 am

Thanks! My ratio is adapted from Gisslen’s Professional Baking, sorry that wasn’t more clear!

Maggie May 4, 2011 at 2:53 am

I love scones! These are beautiful Jenn. Can’t wait to check out the other recipes.

Jenn May 4, 2011 at 3:29 am

Thanks Maggie!

Francine May 4, 2011 at 3:21 am

They look fabulous! I don’t have a scale could you tell me how to convert the grams into the other dry measures? Thanks I would really appreciate it.

Jenn May 4, 2011 at 3:32 am

You should be able to google some conversion tables from weights to volumes for individual ingredients, but I’m sorry I did not make volume measurements – the idea with ratios in the ratio rally is to be able to make substitutions based on weight for the best chance of gluten free success. Any cheap kitchen scale will do, I highly recommend adding a scale to a kitchen :)

Zoe May 4, 2011 at 4:11 am

Jenn, just have to say that your photography for this post and last are really great! I like the different angle and styling you’ve done.

Jenn May 4, 2011 at 11:01 am

Aww thanks Zoe!

Lisa from Glutenfreecanteen May 4, 2011 at 5:55 am

love the photos (great lighting) and those scones look very yummy. chestnut flour again! I am now determined to find some soon. I bet it adds a nice flavor. : )

Jenn May 4, 2011 at 11:02 am

Thanks! Yeah I love the flavor of chestnut :)

Rosa May 4, 2011 at 8:09 am

Those look delicious and healthy! Nice clicks.



Jenn May 4, 2011 at 11:02 am

Thanks Rosa!

dario @ foodpixels May 4, 2011 at 8:19 am

Nice work Jenn, I like it !

Jenn May 4, 2011 at 11:03 am

Thanks Dario!!

flo makanai May 4, 2011 at 9:24 am

Mmmmm, makes me want to rush to my kitchen and bake some.
It’s interesting to note that you count millet flakes as flour, I would have added them to the flour ratio, with a probably dryer result.
Thanks for sharing!

Jenn May 4, 2011 at 11:05 am

Yeah, I counted them in the flour mix – there was such a small amount, and they really do a great job of absorbing any excess moisture. Quinoa or amaranth flakes would work just as well there. too I think…or gluten free oats…

Jeanette May 4, 2011 at 12:37 pm

Jenn, your drop scones look terrific. Love that you didn’t use any sugar, but fruit instead as the fat/sweetener. I was surprised how easy it was weigh out the flours, and a lot less cleaning up to do than using measuring cups!

Jenn May 4, 2011 at 9:41 pm

Oh thanks so much! Yeah measuring by weight is definitely much easier on the dishes :)

Caroline @ The G-Spot May 4, 2011 at 3:14 pm

These look absolutely heavenly, Jenn! I opted for egg too and I like the way they turned out. I can’t wait to make these — thanks for sharing! :)

Jenn May 4, 2011 at 9:57 pm

Oh thanks!! Yeah I think the egg was really key to their success.

Caneel May 4, 2011 at 4:37 pm

I agree – scones are meant to be eaten any time of day or night, for any occasion! :) What a great flavor combination – and the texture looks like it’s fabulous. Oh. Yum!

Jenn May 4, 2011 at 9:58 pm

Thanks! yay, glad I can rationalize it hehe :)

Krystal R. May 4, 2011 at 7:07 pm

Gorgeous Jenn, I’m loving these food porn photos from you! You inspire me and make my stomach growl with hunger. 😉

Jenn May 4, 2011 at 9:59 pm

Thanks Krystal!

Winnie May 4, 2011 at 7:39 pm

This recipe looks really great Jenn, and your photos are just beautiful :)

Jenn May 4, 2011 at 9:59 pm

Thanks Winnie!

heather May 4, 2011 at 7:58 pm

Beautiful combination of flavors and textures in these scones. The delicate, not-so-sweet pastry is a weakness of mine, and as I delve into GF baking as part of my kitchen experimentation, I look forward to using your recipe.



Jenn May 4, 2011 at 10:02 pm

Thanks Heather, I hope you enjoy it!

Jessica May 4, 2011 at 9:59 pm

These look lovely! :)

Jenn May 4, 2011 at 10:02 pm


laura May 5, 2011 at 12:58 am

yum – i’ve never baked with currants. looking forward to trying this. i bookmarked this with my account!

Jenn May 5, 2011 at 4:56 am

Thanks, hope you enjoy it!

marla May 5, 2011 at 4:37 am

Oh how I love the idea of the hazelnut flour in these scones & no added sugars too?? Adore :) Your photos are wonderful!

Jenn May 5, 2011 at 4:57 am

Aww thanks!!

Lisa {With Style and Grace} May 5, 2011 at 6:08 am

Beautiful! I love the flavor combination – sounds delicious!

Jenn May 5, 2011 at 9:24 am

Thanks Lisa!

Kate May 5, 2011 at 6:49 am

Jenn these look wonderful! I love your flour combination- I’ve also been experimenting with the different flakes, quinoa flakes in particular, they’re a good addition.
Gorgeous photos, too :)

Jenn May 5, 2011 at 9:45 am

Thanks so much! Yeah I like flakes as a little addition to add a bit of heartiness and moisture absorption if needed.

Jessica May 5, 2011 at 9:08 am

Gorgeous photos as usual Jenn! You have such an amazing talent! That swirl of the apple? Beautiful!!

Jenn May 5, 2011 at 9:46 am

Thanks Jessica!

InTolerantChef May 5, 2011 at 10:54 am

How nice with the fruit! There is never a bad time to eat a scone, especially if it’s served warm with butter!

Jenn May 5, 2011 at 3:38 pm

Mmmm I only used honey last time, will have to use butter next time :)

gretchen May 5, 2011 at 11:40 pm

love the photography and styling, jenn… just lovely. and the scones sound wonderful… i’m beginning to think fruit purees are a gluten-free bakers best friend.

Jenn May 6, 2011 at 12:05 am

Aww thanks! I don’t have that much experience with fruit purées yet, but I think they are a great way to impart flavor and sweetness.

Tara May 7, 2011 at 5:05 pm

Gorgeous photos, Jenn! I love that you use hazelnut meal so often – I bet it adds a wonderful texture and flavor. Will need to track some down myself! Your scones sound wonderful. I especially like the idea of a sugar-free scone that easily straddles the sweet/savory line.

Jenn May 7, 2011 at 10:34 pm

Thanks Tara! Yes I would like to try this recipe with a savory version sometime :)

brooke @B & the boy! May 8, 2011 at 1:13 am

Oh, I like the idea of apples and bananas together inside the scone (instead of chunked up in it). I may have to bite the bullet and get some hazelnut meal, and give these a try.

Jenn May 8, 2011 at 2:08 pm

Thanks Brooke! It’s funny hazelnut meal is really cheap en Suisse…

Karen Robertson May 9, 2011 at 2:01 am

Mmm…I like the chestnut and hazelnut flour, it is on the grocery list.

Jenn May 9, 2011 at 9:21 am

Thanks !

The Healthy Apple May 12, 2011 at 2:50 am

These look great, Jen…love your recipe and the unique ratio…great job this month…you’re so talented and clever. Currants are fabulous in scones!

Jenn May 12, 2011 at 6:20 pm

Thanks! Yeah I love currants in scones – and hydrating them a bit beforehand really helped too I think.

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