Raisin Scones – Gluten-Free (Edit recipe)

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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.

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PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

10

Serves: 12

Ingredients

2 cup Gluten-Free Measure for Measure Flour - King Arthur, can sub in regular all-purpose flour
0.333 cup Granulated White Sugar
1.5 tsp Baking Powder
0.5 tsp Baking Soda
6 Tbsp Butter, Salted
0.333 cup Raisins
1 Egg, large
0.5 cup Buttermilk
1 tsp Pure Vanilla Extract
1 tsp Turbinado Sugar, or 1/2 tsp regular granulated sugar (optional)

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Process

Cook Mode

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.

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About This Recipe

Show nutritional information

This 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.