Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Gluten-Free Scones for Afternoon Tea

[donotprint]Of all the gluten-free breads I love, scones are the hardest to find in restaurants and stores. So, when my niece asked for an “Afternoon Tea” theme for her baby shower, we agreed that scones would be on the menu. I made my gluten-free recipe from my cookbook, Gluten-Free 101, and served it to everyone.

Gluten-Free Scones

Gluten-Free Scones


For some of us, scones are a mystery. What are they? They are simply British biscuits, though a little sweeter. They can be round (like a biscuit) or triangular (or even square). Mine are triangular because of the way I bake them. They are typically served with Afternoon Tea, but are appropriate anytime—including breakfast or brunch.

Scones usually contain dried currants (miniature raisins) but actually can contain anything you like. I think dried fruit works better than fresh, so instead of the dried currants you could use dried blueberries (with lemon zest) or dried cherries (with chopped almonds) or dried cranberries (with orange zest). Or, use any flavorings you like. I even saw a Greek-style spanakopita version online recently.


Scones are typically served with strawberry jam and clotted cream, which is really like spreadable whipped cream—without the sugar. I found that store-bought clotted cream was seriously expensive, but relatively easy to make at home—if you have the time.  So, I used this recipe for clotted cream and it worked like a dream. Just remember, it takes 24 hours so plan ahead.

Baby Shower Foods

Baby Shower Foods


My niece loves sweets, so alongside the scones we served brownies, strawberry shortcake, lemon bars, and petit fours (little icing-dipped squares of white cake). We chose a butterfly theme, so I sent a colorful paper butterfly home with each guest as a memento. But of course, the star of the day was that darling baby girl.[/donotprint]

Gluten-Free Scones

Reprinted with permission from Gluten-Free 101: The Essential Beginner’s Guide to Easy Gluten-Free Cooking by Carol Fenster (Houghton Mifflin Harcourt, 2013)


Makes 8 scones.

1/3 cup unsalted butter

½ cup + 2 tablespoons milk for brushing on scones

1 large egg, at room temperature

2 tablespoons sugar, plus more for sprinkling

1 ¾ cups gluten-free flour blend, see below

½ cup tapioca flour

2 teaspoons xanthan gum

1 ½ teaspoons cream of tartar

¾ teaspoon baking soda

½ teaspoon salt

½ cup dried currants

[1] Place a rack in the lower third of the oven. Preheat oven to 375ºF. Line baking sheet (not nonstick) with parchment paper.

[2] In food processor, process the butter, ½ cup of the milk, and egg together until well mixed. Add sugar, flour blend, tapioca flour, xanthan gum, cream of tartar, baking soda, and salt. Blend just until mixed. Toss in currants and pulse twice. Dough will be soft. 

[3] Transfer dough to baking sheet, patting with wet spatula into 8-inch circle, ¾ -inch thick. Be sure the dough is uniformly thick across the circle. This allows the scones to brown evenly. Brush with remaining 2 tablespoons of milk.

[4] Bake 15 to 20 minutes or until deeply browned. Remove from oven, cut into 8 wedges with serrated knife and pull the wedges away from the center so the innermost edges can crisp up a bit. Return to oven for final 5 minutes of baking.  Cool on wire rack for 5 minutes. Best served warm. 

Per serving: 240 calories; 3 grams protein; 7 grams total fat; 2 grams fiber; 4 grams saturated fat; 43 grams carbohydrates; 269 mgs sodium; 40 mgs cholesterol

Gluten-Free Flour Blend

1 ½ cups sorghum flour

1 ½ cups potato starch or cornstarch

1 cup tapioca flour

Whisk ingredients together and store, tightly covered, in a dark, dry place.