Gluten Free Rosemary and Olive Scones


Bring a little Downton Abbey fun into your home with these tender and savory scones that go well with savory soups.


  • ¼ c. almond flour
  • ¼ c. millet flour
  • 1/3 c. sorghum flour
  • ½ c. plain yogurt
  • ¼ c. olive oil
  • ½ c. tapioca starch
  • 1/3 c. kalamata/ black olives, chopped
  • 2 free range eggs
  • 1 ½ tsp. xanthan gum
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. garlic powder
  • 1tsp. dried rosemary
  • ½ tsp. black pepper, ground
  • 1 tsp. lemon juice


  1. Preheat the oven to 400F
  2. Oil the insides of a cast iron scone pan and place it in the oven.
  3. Combine all dry ingredients in a mixing bowl. Add the remaining ingredients apart from the olives and beat well until well combined. Once the batter is well mixed and sticky, stir in the olives.
  4. Remove the now hot scone pan from the oven and scoop the batter into the pan evenly. Sprinkle the top with more olives and dried rosemary.
  5. Bake the scones on the center rack for 15 minutes until firm and golden.
  6. Serve hot with your favorite soup, butter or olive oil.