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Savory Gluten-Free Scones with Olives and Rosemary

Savory Gluten-Free Scones with Olives and Rosemary
Gluten-free scones with olives and rosemary. A savory winter treat.

One of my holiday surprises was this nifty cast iron cornbread pan. This week I put it to good use. To celebrate the recent return of Downton Abbey, you see (season two has begun, and promises to be as riveting as the first). Scones somehow seemed more appropriate than cornbread. Though these scones would most certainly not pass muster with Violet, Dowager Countess of Grantham. She would be- most assuredly- appalled. And raise an elegantly arching, ironic eyebrow in utter disdain. Gluten-free? Who ever heard of such a thing? It is as suspect and deserving of mockery as electricity.

Or weekends.

Who is your favorite Downton Abbey character?

I honestly cannot decide (though I may have inadvertently revealed some vaporous hint of favoritism). I love them all with a devoted heart. The cast, the superb writing, the stunning photography, the lustrous set design is all beyond delicious.

But if you, darling, cherish a favorite Lady, attorney or housemaid, or if you blush and inhale when the honorable Mr. Bates makes an appearance, please do share. We'd love to relish every detail along with you.

Make your case.



Savory Gluten-Free Scones with Olives and Rosemary
A cast iron scone pan makes baking scones as easy as 1-2-3.


Savory Gluten-Free Scones Recipe with Olives and Rosemary
These tender, savory scones are divine with rib-sticking winter stews and comforting soups. Studded with olives and sprinkled with rosemary, they complement everything from Italian minestrone to classic chicken soup with garlic. Or serve them with a slow roasted dinner, some gluten-free pasta or a simple frittata.

Ingredients: 

1 cup sorghum flour (aka jowar flour) 
1/2 cup potato starch (not potato flour) 
1/4 cup millet flour 
1/4 cup almond flour 
2 teaspoons baking powder 
1 1/2 teaspoons xanthan gum 
1/2 teaspoon baking soda 
1 teaspoon dried rosemary, crumbled 
3/4 teaspoon fine sea salt 
1/2 teaspoon ground black pepper 
1/2 teaspoon garlic powder 
2 organic free-range eggs, beaten 
1/4 cup olive oil 
1/2 cup plain non-dairy milk or plain yogurt 
1 teaspoon lemon juice or mild rice vinegar 
1/3 rounded cup chopped kalamata or black olives

Instructions:

Preheat the oven to 400ºF. Lightly oil the insides of the cast iron scone pan and place in the oven. 
In a mixing bowl, whisk together the flours, starch, baking powder, baking soda, rosemary, salt, ground pepper and garlic powder. 
Add the eggs, oil, non-dairy milk or yogurt, and lemon juice, and beat until combined. The batter will be sticky. Stir in the olives. 
Remove the hot scone pan from the oven. Spoon the batter evenly into the pan. Pat flat with oiled fingers. Sprinkle with more dried rosemary. Add some extra olives. 
Bake on the center rack for about 15 minutes, until firm and slightly golden. 
Serve immediately. Fabulous warm, dipped in extra virgin olive oil. Or go to town with your favorite butter. 
Makes eight scones.
Recipe Source: glutenfreegoddess.blogspot.com 
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 




Savory Gluten-Free Scones with Olives and Rosemary
Hot from the oven gluten-free savory scones.

GFG Notes:

I recommend you season the cast iron scone pan prior to using, with your preferred vegetable shortening. Preheat the oven to 350ºF. Rinse the pan in warm water and dry immediately. Lightly rub shortening inside the wedge wells and on the top edges. Wipe off excess with a piece of paper towel. Place in the oven for one hour. Lightly oil or grease pan prior to baking. To clean, avoid using detergent or abrasives that scrub away the seasoned layer. Simple hot water and a sponge will work. Always dry immediately to avoid rusting.
If you would like to make these scones in a cake pan, skillet, or pie plate, see the instructions on my Gluten-Free Pumpkin Scones with Maple Icing post.

For substitution ideas and tips, please see my post Baking Substitution Help. And my FAQ page for fab info on getting started.

These scones are tender and soft like dinner rolls, rather than traditional dense scones.

To store leftover scones, I recommend wrapping and freezing. Thaw, and warm before serving.

Karina

48 comments:

  1. These look absolutely fantastic! I am excited to try them this weekend:)
    I am new to this whole gluten-free world and have a question. Why do so many recipes use several different kinds of flours? I don't know the consistency of each one yet. Do you know where I can find a run-down of when to use what flour? Thank you!

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  2. Oh wow...I just clicked on your substitution link. I think this will answer most of my questions...thanks:)

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  3. Karina this looks divine! I cannot wait to make it. I have a question about the pan. I do not have a scone pan but I do have a cast iron skillet. Could I spread all of the dough in the skillet and bake it, then cut it into wedges? If not, this recipe might just be worth going out to by an actual scone pan.

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  4. I have a pan like that! Just heard about Downtown Abbey for the first time from Lydia.

    The photos are divine as always!

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  5. I love that pan- i've never seen one before. These scones look lovely, so do the photos (as always!)

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  6. wow, this loos so delicious. One thing i really miss once in a while is the rosemary olive bread. This looks like it might just replace it.

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  7. Leftovers? Seriously? I could help with that, if only I lived closer. Gorgeous scones, gorgeous photos.

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  8. I just bought my first cast iron pan right before Thanksgiving. I didn't know they made them with the divisions already. Darn!

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  9. I just bought a cast iron pan right before Thanksgiving. I wish I had know they make them with the divisions already. Darn!

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  10. This looks positively divine. Cannot wait to try it. I have been craving a savory bread and I adore rosemary. Thank you!!!

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  11. It looks like it's time to add to my gluten-free cookware collection. These scones look and sound DELICIOUS! I've been craving savory and with the rosemary, these will "hit the spot". Thank you, Karina!!!

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  12. Oh, Karina, how I do wish that Mrs. Patmore would dispatch Daisy to bring me a warm bundle of these from the cast iron cooker! Perhaps I would have a fireside chat with Anna as she puts my hair up for the evening meal, and she would dispense her worldly advice upon this insulated lady on a cold January's night. How I do love the relationship between Cora and Robert Crawley, and I hope that such progressive love stories did indeed exist 100 years ago. Alas, my manor is more humble, and quite uninhabited by such colorful characters, save for my exceedingly fluffy Pomeranians. Though they are adorable and would surely spare me from the surprise of a horrible and scandalous intruder like Thomas, they are not much for baking scones. The life of a dog, however, might be the best way to truly observe all of the characters of the household as their amazing tales unfold....and pick up the delicious scraps of gossip and roast beef left behind if Mr. Carson and Mrs. Hughes would allow it. :)

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  13. Karina,
    I have always loved and referenced your blog for my gluten-free baking recipes. I started reading back in 2008, when I found out that I was gluten-intolerant. I don't think that I ever commented that often though (sorry).

    Anyways, your savory scones look delicious! And what I wonderful unique pan! I have never owned a cast iron skillet and hope to acquire one someday soon. Take care,
    Kilee

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  14. These look absolutely delicious. I have cut sugar out of my diet and have been craving something healthy and baked. Savory scones will definitely hit the spot. I'm avoiding egg, any thoughts about making them without eggs? Perhaps trying flax and water?

    Yet another amazing recipe - I love the pan (might just have to find myself one of those!) :)

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  15. Oh dear. You just gave me an excellent reason to buy a new pan. Can't wait to try these!

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  16. Yum! I took the quiz and apparently I'm Anna Smith. :) These look amazing. Hey, are you coming to Camp Blogaway? Would love to meet you in person.

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  17. I have pan envy.

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  18. English scones are wee round things that you eat at morning tea with jam and cream, so I think these must be an American version? Oh if only I could find a good gluten free English/Aussie scone recipe! I miss them so much.

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  19. As the Dowager said to me, when I mentioned scones, "Really?" And gave me The Look. (I adore her; when I'm older, I shall take on her persona...)

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  20. A friend told me about your blog and I am blown away by all the gluten free goodies! Yesterday I was cursing my gluten intolerant genes with all the fab baked goods I couldn't eat at work. I love olives and can't wait to make these scones!

    I love, love, love Downton Abbey and have already watched season 2 and the Christmas special (region free DVD player + Amazon.uk = happy Amy). SO GOOD!!!

    Lady Violet has far and away the best one liners. "Put that in your pipe and smoke it!" But I must say that Bates is consistently my favorite.

    Thanks for your fabulous blog!

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  21. so if one does not have the joy of owning such a pan, or any cast iron pan, what would you suggest for making these, Karina...
    Can't wait to try 'em!

    robin

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  22. Thanks, Everyone, for the scone - and Downton Abbey - love.

    As for making these scones in a skillet or other pan/pie plate- totally doable! I added a link above in the recipe Notes. I have traditionally made scones either in a pie plate or cake pan. I tell you how in that link- for Pumpkin Scones. Cheers!

    Karina xox

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  23. What a wonderful combination of flavors - can't wait to try them!

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  24. thats looks delicious.... I will send your blog to my inlaws ...
    I made for them a ham & mushroom muffin that went well for the whole family.. you may would like to try.

    http://houseofpinheiro.blogspot.com/2011/12/gluten-free-savoury-muffins.html

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  25. I am simply meant to make these scones. My pantry is poorly stocked at the moment (1 day before payday - it's a common occurrence!) I do, however, have every single item on the ingredients list! Hurrah! Pip pip! As for Downton, I have to go with Mary as my favorite. I adore her, for all her faults. I find that it's not so much particular characters that I enjoy, but rather pairs of characters and their interactions. Bates and Anna, Mary and Matthew, O'Brien and Thomas, William and Daisy... It's just such a bloody good show! My coworker had recommended it to me all last season (we are both progeny of UK expats,) but I resisted until a week ago. Then, of course, I watched the entire first season in three evenings. I'm a goner. Thanks for all of the gorgeous recipes and photos, and also for your writing. Your approach to life is just the right mix of reverence, awe and sass. I find I'm smiling whenever I finish a post.

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  26. Karina--thanks so much for your blog! Knew our 5 yr old had to be dairy free since infancy but finally got soy & gluten free as the solution last week. So I am very new to this. He also has a severe, dangerous reaction to coconut oil. I have been looking at your baking recipes and wonder if you could suggest your favorite alternative to coconut oil? Sorry to crash this post with this question but don't know how better to ask you.
    Downton Abbey--absolutely love! My husband likes it as much as I do! He couldn't wait for the next season to start :) Now he's laughing at his big tough guy friends catching up on season 1 & twittering how much they like it!

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  27. Love your blog, Karina. Have been a reader for several years. I have a cousin who is wheat intolerant, so when he visits I'm scrambling for recipes to try. Since he's not much of a cook (although I refer your blog entries, now and then, to him, for ideas) he appreciates all the different things I make for him.

    I'm such a fan of Downton Abbey. Can hardly wait for each week's installment. I think Mr. Bates is my favorite character. Closely tied with Violet (Maggie Smith - wow, what an actress and perfect for the part). Although I really love them all. Thomas not so much, but if he weren't a character in the series, I'm sure it wouldn't have the intrigue it does.

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  28. These look so good! Just may have to try them out this weekend! I also cook and bake gluten free bc my nephew has celiacs.

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  29. I simply love Downton Abbey (especially the soundtrack). And of al hte characters I love the Dowager. Maggie Smith is amazing. And if you would have asked about whom I like the least it would be Matthew... how can he be so clueless?!

    http://hypothyroidathleteskitchen.blogspot.com/

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  30. General question: Do you refrigerate all the different flours? I find they are taking up a lot of space. Thanks!

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  31. Karina,

    This savory recipe looks amazing! I could smell the rosemary ...I can invision my hubby sinking his teeth into this olive and rosemary scone. This is such a lovely alternative for the focaccia bread lovers. Skip the Chocolate on Valentne's Day..I'd love to have the cast iron cornbread pan. Guess what I'll be hinting for ~smile~

    Elizabeth

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  32. What a lovely pan, and lovely recipe too!

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  33. These look INCREDIBLE. Cannot wait to try! And what a neat pan.

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  34. Can't comment on the scones, but totally in love with Downton Abbey. Love Bates and Anna (so cute!) and Sibil.

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  35. Hello Karina,
    I just discovered you blog a few days ago and am already a devoted visitor. Gluten-free as well as a Downton Abbey fan? It was kismet that I should find you. Thank you for this athenaeum of all things yummy.

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  36. These scones are so good!! I have made them twice and just use a regular cast iron skillet. Delicious!

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  37. Thank you all for your warm enthusiasm and kind words. There will be more gluten-free scones in our shared future. xox Karina

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  38. Dear Karina,

    Where did you get the pan? I can't seem to find one.

    Thanks.

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  39. Those look delicious! And I'm totally jealous of your scones pan.

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  40. I actually received the pan from my Amazon Wish List. Smart husband. ;-)

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  41. My these do look delvine - I have a mini scone pan and may just try this recipe.

    I too love Downton Abbey it is deliciously addictive - (season THREE is under way!!?)

    I cannot pick a favorite character, there are so many personalities to savor - Violet is definitley one of them, Bates could make a lady swoon and I cannot define exactly why. And why do the married ladies have breakfast in bed - Hummm an exhausting session of love making Every Night?? ;-)

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  42. Dowager V all the way!-my favorite line being 'what is a weekend?" Inspired!
    Did you know that the script is currently being written for the prequel?, how Cora and Robert meet. The joy continues unbridled. Talking of unbridled Joy; thank you for sharing your discoveries/musings and humor, your blog has made the transition to a GF life so very, very pleasurable. (We enjoyed your chocolate chip cookies sans rice flour (yeck) for a treat over scrabble tonight. My two kids are blissfully unaware. Sarah

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  43. I've never tried baking gluten free before but your blog gives me hope!

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  44. I need this pan! I just started the first season of Downton Abbey via disk and am rooting for Mr. Bates!

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  45. These look too lovely for words. I can just see Lady Grantham having these with a spot of tea!

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  46. I made this one this week-end. Everyone loved it! Even the kids didn't mind the coffee flavour. Thanks Karina!
    MC

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  47. These scones look delicious. I've never made savory scones, even though scones are one of my favorite things to bake. Olives and rosemary seem like the perfect thing. I might try taking my traditional scone recipe, take out the sugar, and add something savory instead: http://glutenfreegourmand.blogspot.com/2009/01/recipe-for-famous-scones.html

    Thanks for the recipe!

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  48. I made these tonight and they were wonderful. Excellent texture. Nice and light. My family all gave them a thumbs up and want me to try a sweet version. I'm thinking honey, dried cranberries and up the almond flour to offset the liquid of the honey. Thank you for a great recipe!

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Welcome to Gluten-Free Goddess® Recipes. Comments are moderated and will appear on approval.

Find substitution help and guidelines here. Please note: substitutions alter the recipe (and may affect structure, texture, baking times, and flavor).

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Wishing you a delicious and beautiful day!

Karina - Gluten-Free Goddess xox


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