My grandmother swears the best biscuits are a little crunchy on the bottom (family dispute), and these would meet her criteria. They are 75% whole grain, and the original recipe calls for 100% whole grain. I’ve made them a couple of times with different add-ins and slightly different flour mixes, with success each time. Millet and brown rice are a nice base, to which I generally add a bit of quinoa, buckwheat, and amaranth. The flaxseed glues it all together. You can halve the recipe, and omit the sugar for a savory scone.
Chocolate, Cherry, and Apricot Scones
Yields 16-20 very large scones (3-4″ diameter)
3 c whole grain gluten free flour blend
1 c corn flour
2 T baking powder
3 T sugar
1/2 t baking soda
2 T ground flaxseed
1 c optional add-ins: chopped dried cherries/apricots/chocolate chips (pick your own ratios!)
2 c buttermilk
4 T oil
Preheat the oven to 325 and grease a cookie sheet.
Mix the flours, baking powder, sugar, baking soda, and flaxseed thoroughly. Stir in the add-ins. Mix together the buttermilk and oil in a small bowl or measuring cup. Quickly and light stir the wet ingredients into the dry ingredients. Don’t overbeat, but mix until there are no large lumps of flour. Spoon onto a greased baking sheet. Bake for 12-15 minutes. Eat plain, or with butter and jam.