My crafting and family life journal

Fruit Scones


  •  2 1/4 cups gluten-free flour blend
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon guar gum
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg, optional
  • 1/2 cup (1 stick) cold butter
  • 3/4 cup diced dried apricots, cranberries, raisins, or cherries
  • 2 large eggs
  • 1/3 cup almond milk
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 400°F. Grease a divided scone pan.
  2. Whisk together the flour blend, sugar, baking powder, guar gum, salt, and nutmeg.
  3. Work in the cold butter till the mixture is crumbly.
  4.  Stir in the dried fruit.
  5. Whisk together the eggs, milk, and vanilla till frothy.
  6. Add to the dry ingredients, stirring till well blended. The dough should be cohesive and very sticky.
  7. Drop dough by the 1/3-cupful into the scone pan. Let the scones rest for 15 minutes.
  8. Sprinkle the scones with sparkling sugar or cinnamon sugar, if desired. Bake for 15 to 20 minutes, till golden brown. Remove from the oven and let rest for 5 minutes or so before serving.

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