Raisin Scones – Gluten-Free
Delicious raisin scones that require no kneading. Lightly sweet so you can eat as is or you can slather it with your favorite butter and jam combo. They are perfect with a cup of coffee or tea.
Ingredients
- 2 cup2 cup2 cup Gluten-Free Measure for Measure Flour - King Arthur, can sub in regular all-purpose flour
- 0.333 cup0.333 cup0.333 cup Granulated White Sugar
- 1.5 tsp1.5 tsp1.5 tsp Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 6 Tbsp6 Tbsp6 Tbsp Butter, Salted
- 0.333 cup0.333 cup0.333 cup Raisins
- 111 Egg, large
- 0.5 cup0.5 cup0.5 cup Buttermilk
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 tsp1 tsp1 tsp Turbinado Sugar, or 1/2 tsp regular granulated sugar (optional)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Pre-heat the oven to 400°F.
- In a medium size bowl blend the gluten-free flour, baking powder, baking soda, and the sugar.
- Dice the butter then add it to the flour mixture. Cut it in using a pastry cutter, a fork, or your fingers until you have a small crumbs.
- Stir in the raisins.
- Add the buttermilk to a measuring cup, then add in the egg and vanilla extract. Mix until it's fully combined.
- Stir the milk mixture into the dry mixture and mix until combined with a fork. Try not to over mix the dough. If the mixture is too dry then add extra buttermilk a 1/4 tsp at a time. The dough may be a bit sticky.
- Scoop the dough out using a large muffin scoop or a 1/4 cup measuring cup.
- Place it onto a baking sheet. Press the tops slightly to flatten
- Brush them with a little bit of buttermilk and sprinkle regular or turbinado (Sugar In The Raw) sugar over them if desired.
- Place the scones in the refrigerator for 15 minutes.
- Bake on the center rack of the oven until lightly golden and puffed approximately 15 minutes. Begin checking at 11 minutes.
- Remove from the baking sheet and cool completely before serving.
Notes
This recipe was also tested using Primal Palates Gluten-Free Flour with great results. Do not pack the flour into the measuring cup, simply spoon it in and level it off. Store the scones at room temperature covered with aluminum foil. They should last 3-4 days. The tops of the scones may become a bit sticky after the first day. This does not affect the scones at all.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free VegetarianThis is our estimate based on online research. | |
Calories: | 159 |
Fat: | 6 g |
Carbohydrates: | 27 g |
Protein: | 1 g |
Cholesterol: | 16 g |
Sodium: | 127 mg |
Fiber: | 1 g |
Sugars: | 9 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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