Making Some Memories…and Yummy Scones!

Last weekend, my oldest daughter came to me with my cookbook in her little hands, and a gleam in her eye.  She was both proud and excited to be holding the large cookbook that her very own Mom had created, and she was determined to bake something from the book, by herself.  I tell you, you have a million moments to be proud of your kids, and it feels amazing.  Kids actually look for ways to make their parents proud of them.  But when a moment happens that your kids stand up, take notice and are genuinely proud of their Mom for an accomplishment…well, there’s no feeling like it in the world.  So of course, we had to bake!

She chose to make scones which had been a favorite of our family (and bakery customers!) for quite some time.  But on this day, it was her job to read, measure and mix the ingredients.  I was simply there to assist.


We only had one “almost” mishap when she tried to add 1 cup of Baking Powder instead of 1 tsp!


And while we measured and mixed, my youngest handled cooking up some potatoes with ham.  She likes to add a little sprinkle of Daiya cheese every once in awhile since she can’t have dairy.  That’s her very own skillet by the way.  They each received one for Christmas last year and they’ve used it a ton!  They feel pretty big having their own kitchen equipment.  Nice pj’s!

Don’t you hate when you’re measuring potato starch or tapioca starch and it poofs everywhere?!  Oops, forgot to warn her about that!

Being in the kitchen with your kids is one of the best ways to bond as a family.  You get to spend time together, laugh and talk, plus they’re reading and learning fractions as they work!  See?  Look how happy we are!  (note: photo not staged AT ALL)

In no time the scones were ready for the oven.  We had frozen organic blueberries on hand so that’s what we used, but they’re delicious with peaches, blackberries, raspberries or even strawberries!

And to give you a special sneak preview of The Healthy Gluten Free Life cookbook, here is the recipe for our famous Teff Scones!  Now go bake a little memory with your little ones.  Enjoy!

Teff Scones
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Dry Ingredients
  1. 1½ C teff flour
  2. 1 C sorghum flour
  3. 1½ C brown rice flour
  4. ½ C potato starch
  5. ½ C tapioca starch
  6. 2 tsp xanthan gum
  7. 1 tsp cinnamon
  8. 1 tsp baking powder
  9. ½ tsp baking soda
  10. ¾ tsp sea salt
Wet Ingredients
  1. 1 C Coconut oil, melted (we used 3/4 C coconut oil and 1/4 C olive 
oil to make them extra moist)
  2. ¾ C Organic evaporated cane juice (We used Organic Maple Syrup)
  3. 1½ tsp Pure vanilla extract
  4. 1¼ C Coconut milk (or other nondairy milk of choice)
Add in
  1. 2 C frozen or fresh fruit of choice
  1. 1) In a large bowl, whisk together dry ingredients.
  2. 2) In a stand mixer, mix oil and sugar together; add the vanilla.
  3. 3) Alternate adding the dry ingredients and the coconut milk to the
sugar/oil mixture until all of the dry ingredients and milk have been used. Mix
well. The dough will be very thick, but should be moist and hold together. If 
the dough is crumbly, add 1–2 Tbsp warm water and mix briefly, until
  4. 4) Add 2 C frozen fruit of choice and mix briefly to incorporate. Don’t
mix too long or the fruit will break apart and your mixer will whine because
 the dough is so thick! You can also knead the fruit into the dough by hand.
  5. 5) Scoop dough into approximately 2½-inch balls, or about the size of a
baseball (I use a 2¾ oz ice cream scoop), and place on parchment-lined cookie
  6. 6) Press down on dough balls firmly with the palm of your hand to
flatten slightly, making approximately 3½- to 4-inch discs. Press more frozen
 fruit into tops of scones if you see some bare spots that need more yumminess.
 Lightly sprinkle organic evaporated cane juice over tops of dough discs.
  7. 7) Bake at 350° for about 25 minutes (a little less if using smaller
 dough balls), rotating baking sheets once after 15 minutes. When they are done, 
the edges should be ever so slightly browned and the center firm but giving to 
the touch.
  8. 8) Cool on pans for about 5 minutes, then transfer scones to a wire rack to
 cool completely. Enjoy! Don't forget to wrap and store any leftovers in the freezer. 
To enjoy later, just thaw on the counter, warm slightly in the microwave and you're
 good to go!
Adapted from Tammy Credicott
Adapted from Tammy Credicott
The Healthy GF Life


  1. Hi I was wondering if your cookbook shows substitution ideas. I’m allergic to sugar besides dairy and gluten and being a newbie don’t really know how to alter recipes yet when it comes to the sweetner. Seems like I can find gluten and dairy free but never substitution ideas for sugar….thanks!!!

    • My first question for you is, what you are specifically referring to as “sugar?” When I use that term, I’m talking white refined sugar. Other folks refer to anything sweet as sugar, including honey, maple syrup etc. I do talk quite a bit at the beginning of the book about natural sweeteners and substitutions. Most of the recipes call for either organic raw honey or organic maple syrup, but some of the original bakery recipes call for organic evaporated cane juice. However, I do offer recommendations for replacing the cane juice in the front of the book. For example, in the scone recipe post here, the book calls for can juice but I used maple syrup that day. I don’t put specific replacements in each recipe because there are just so many sweeteners on the market today and every person I talk to has a different one they prefer.

  2. Teff is probably my favorite gf flour and I use it in. Lot of my recipes….will be trying thi one too!

  3. Just bought your book for my kindle 🙂

    I was recently diagnosed with sensitivities to gluten, wheat, soy, dairy, eggs and corn. So your recipes are god-sent at this time! I am also an avid baker so really looking forward to trying out some GF treats over the holidays.

    Do you have any suggestions for replacing xanthan gum?


    • Hi Shruti! Thank you!! Yes, guar gum is a great alternative for xanthan gum. Or, if you can tolerate eggs, adding an egg (remove any egg substitutes like flax meal or applesauce) and a TBSP of arrowroot starch to the mix will enable you to eliminate gums all together. Hope that helps!


  4. Hi Tammy,

    I just recently bought your healthy gf cookbook and have been making meals from it. My husband has try going gl, dairy free, and soy free for a few months to see if either of those are causing him reflux. In reading your recipes, I saw that they call for tapioca starch. I had previously purchased tapioca flour for another recipe and was wondering if there is a difference between that and tapioca starch. Thanks in advance for your help! And thanks so much for your cookbook! I look forward to learning and discovering new dishes we can eat. =)


    • Hi Tricia! No, tapioca flour and starch are the same thing, so you’re good. In the front of the book I chat about the different flours and the starch/flour thing, if you’d like to read more. Thanks!

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