Those who have wheat allergies shouldn’t have to go without indulgent treats. Recently, I’ve been experimenting with gluten-free flours and trying to find ways to expand my food pantry.
This recipe for raspberry scones were a hit at my house and I wanted to share the recipe. The scones are light, sweet and delicious; and the consistency closely resembles the texture of pastries made with wheat flour.
If you do not like raspberries, you can easily substitute your favorite berry or berry mixture as the recipe is very versatile. If you’re in a pinch for time, you can make this dough ahead of time to refrigerate it overnight and the texture remains fluffy.
Gluten-Free Raspberry Scones
Make 8 – 10 scones
- 2 cups all-purpose gluten free flour (I used Bob’s Red Mill)
- 1/3 cup sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla
- 6 tbsp salted butter, softened
- 1 egg
- 2/3 cup buttermilk
- 1 cup raspberries (frozen or fresh)
- 1 lemon’s zest
- 1 lemon (juice of lemon)
- 1/2 cup Powdered Sugar
- Prepare a pie pan and preheat oven to 400 degrees F.
- In a large mixing bowl, add flour, sugar, baking powder, baking soda and salt.
- Add remaining ingredients and stir to incorporate.
- Pour dough into prepared pie pan and bake for 20 minutes or until knife is inserted and comes out clean.
- While scones are cooling, in a small bowl, mix icing ingredients together and drizzle over warm scones.
- When scones are cool, use a pizza slicer to cut the scones.
- Serve warm with fresh lemon curd, butter or jam.