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Proudly made with love from a little cottage bakery on Skidaway Island in Savannah GA
Mon-Fri 8:00a-3:30p • 912.388.0354
Savannah Scone Company is a licensed cottage bakery in Savannah, Georgia.
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We love our customers and they asked, so we delivered. Our gluten-free Lemon Blueberry scone started it all. We didn’t make the decision lightly. After testing, and testing some more, we decided to make our most popular scone available gluten-free. Now we have four gluten-free scone offerings and they are all equally tasty.
They are not. In fact most unpackaged foods are not required to meet any gluten-free standard per se, although it would be counterproductive if we said a product was gluten free, and it wasn’t.
As a gluten-free bakery that also makes products that are not gluten free, we make every attempt to follow the FDA guidelines on gluten-free labeling for packaged foods, meaning that the ingredients we use for gluten-free scones are either inherently gluten free; or do not contain an ingredient that is: 1) a gluten-containing grain (e.g., spelt wheat); 2) derived from a gluten-containing grain that has not been processed to remove gluten (e.g., wheat flour); or 3) derived from a gluten-containing grain that has been processed to remove gluten (e.g., wheat starch).
We also strive to avoid any cross-contact, including any unavoidable presence of gluten in a food due to contact with a gluten-containing food (wheat, rye, barley, or their crossbred hybrids like triticale).
Our kitchen has wheat flour and nuts present. Although every attempt is made to isolate gluten-free preparation processes, there is some inherent risk of cross-contact. As a cottage bakery, it isn’t possible to prep specific products in a separate space, but we do clean and prepare thoroughly before any gluten-free ingredients are mixed, prepared, assembled or baked. Our gluten free scones are baked in the same oven as wheat-flour as well, with attention always paid to cleanliness.
Also, although nuts are unrelated to gluten-free guidelines (almost all nuts are considered gluten free), we obviously use nuts in our kitchen for several of our scone products, so care should be taken for nut allergy concerns.
If you have any questions about our process, feel free to contact us at firstname.lastname@example.org
Well, let’s start with what is gluten? Gluten is a general name for the proteins found in wheat (e.g. wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT® khorasan wheat and einkorn), rye, barley, and triticale – a cross between wheat and rye.
Gluten helps certain foods maintain their shape, acting as a glue, of sorts, holding it together. Gluten can be found in many types of foods, even ones you wouldn’t expect. But, mostly it’s wheat, barley, and rye that are the gluten culprits. And of course, wheat flour is the main culprit in scones.
Without going into a lot of detail, gluten-free is something we wanted to tackle for people who want and need it. While most people can tolerate gluten with no adverse effects, many can’t. Others may not even know they are having symptoms related to gluten consumption.
Gluten can cause problems for people with certain health conditions including Celiac disease, gluten sensitivity, wheat allergy, and other diseases. Celiac disease is the most severe form of gluten intolerance. It affects about 1% of the population.
Celiac disease is an autoimmune disorder in which the body treats gluten as an alien invader. The immune system attacks the gluten, as well as the lining of the gut — not pleasant to say the least. Damage to the gut wall may occur and cause nutrient deficiencies, anemia, severe digestive issues, and an increased risk of many diseases.
Needless to say, we want those who are sensitive or intolerant to gluten to be able to enjoy our scones, and that’s the reason we are on a mission to create a variety of our scones that are gluten-free and to create the same happiness as our non-gluten-free scones.
For more information on gluten-free and Celiac disease you can visit the NIDDK site.
The primary difference in our gluten free scone recipe is in the flour. In going through our testing, we determined the optimal ratio of ingredients to maintain sameness to our other products, and landed on using a high-quality gluten-free flour that is a blended combination of stone-ground gluten-free grain and bean flours.
As it turns out, the taste and texture is virtually identical and we couldn’t be happier with the result. We think you will be too.
As we continue this journey, our goal is to bring many of our scones into gluten freedom so all can enjoy!
As the founder of Savannah Scone Company and head baker, Sara leads the way in the kitchen and is the visionary behind all product development.
Sara has been baking for friends and family for many years and it was only in 2019 that the idea for Savannah Scone Company came together. Her love for baking is evident in the quality of the scones she bakes. We hope you give them a try and love them too.