My crafting and family life journal

Gluten-free Raspberry Scones

feb snow

This morning we woke up to a nice carpet of fresh snow, so I thought I would make some scones for breakfast as a treat… nice way to ease into a day of house renovation projects.

raspberry sconesIngredients

  • 1 3/4 cups Gluten-Free Multi-Purpose Flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon guar gum
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup (1 stick) cold butter
  • 3/4 cup diced dried raspberries
  • 2 large eggs
  • 1/3 cup cold almond milk
  • 1 teaspoon vanilla extract



  1. Preheat the oven to 400°F. Grease a divided scone pan, or grease (or line with parchment) a baking sheet.
  2. Whisk together the flour or flour blend, sugar, baking powder, xanthan 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 into the scone pan. Let the scones rest for 15 minutes.
  8. 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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