Homemade Gluten Free Raisin Scones
The classic coffee shop scone gets a gluten free makeover in these Gluten Free Raisin Scones.
I was having coffee with a good friend earlier this week (while I sat there with nothing to nosh on with my coffee… since the coffee shop didn’t have any gluten free goodies), and it hit me:
I WANTED/NEEDED to develop a classic scone. But I wanted to make it gluten free.
Truthfully, I’ve been thinking this for years. But until I finally decided to embrace my love of baking and launch this site, I never really felt the sense of urgency.
There is a locally famous coffeehouse named O’Henry’s in Homewood, Alabama. I used to drop by there frequently when I lived/worked in that area MANY years ago. And one of my favorite things to get there was their raisin scone.
They were just barely sweetened and had a perfectly dense (but not doughy or gummy texture).
It’s this last part that I knew would be a challenge to make the perfect gluten free raisin scone. But, honestly, these are darn near perfect.
One thing you should know about scones if you’re new to them. Traditionally, they aren’t very sweet… so this recipe isn’t either. I know you can now find scones at places like Panera and Starbucks that are delicious. But they’re a little sweeter than I think a scone should be. If you prefer a sweeter scones, my suggestion is to increase the sugar below by about 2 tablespoons, and possibly consider icing them with a glaze.
Tips For Making The Perfect Gluten Free Raisin Scones
- Weigh your flour. This really is a standard recommendation for all baking, but it’s even more important with gluten free baking. Too much/Too little flour can make a HUGE difference in the outcome of your recipe. If you don’t have a scale, this is the one I use and recommend.
- For this particular recipe, I encourage you to stick with the gluten free flour blend I tested these with. There are tons of different “flour blends” labeled gluten free, but many just don’t work as well in baking as you’d like. I’m a huge fan of King Arthur’s baking products, and especially their gluten free line.
- Scones are baked at a relatively high temperature and can easily over-bake on the bottom, if not watched carefully. I recommend checking these scones at 10 minutes bake time. If they seem to browning quickly on the bottom, but the tops aren’t done, moving the baking sheet to the top rack and bake 2 to 3 additional minutes.
Gluten Free Raisin Scones
- Total Time: 45 minutes
- Yield: 6 scones
- Diet: Gluten Free
Ingredients
- Cooking spray
- 1 1/4 cup (7 1/2 oz.) gluten free measure for measure flour (I use King Arthur*)
- 1/4 cup granulated sugar
- 1 Tbsp. baking powder
- 1/4 tsp. salt
- 6 Tbsp. cold butter, cut into small pieces
- 1/3 cup raisins
- 2/3 cup sour cream
- 1 large egg
- 1 Tbsp. vanilla
- 1 Tbsp. heavy whipping cream
- 1 Tbsp. raw sugar
Instructions
- Place rack in upper-middle position, and preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Lay a separate large sheet of parchment paper on a flat surface, and coat with cooking spray.
- Add flour, sugar, baking powder, and salt to bowl of a food processor; pulse until combined, about 5 pulses. Add butter, and pulse until mixture resembles fine crumbs, about 10 pulses. Transfer flour mixture to a large bowl, and stir in raisins.
- Whisk together sour cream, egg, and vanilla in a small bowl. Add sour cream mixture to flour mixture; stir until combined and no dry flour remains. Cover bowl with plastic wrap; let rest at room temperature 30 minutes.
- Using wet hands, transfer dough from bowl to parchment paper coated with cooking spray. Press dough into a 6-inch-round x 1-inch-thick circle. Spray a sharp knife with cooking spray; cut dough into 6 equal wedges.
- Arrange wedges on prepared baking sheet. Brush evenly with cream, and sprinkle evenly with raw sugar.
- Bake scones in preheated oven until golden brown, about 15 minutes. Remove scones from oven, and transfer to a wire rack. Let cool at least 20 minutes before serving.
Notes
I highly recommend you use this flour for best results. But if you use an alternative or make your own, be sure it contains xanthan gum to help with the binding of the dough.
- Prep Time: 10 min
- Cooling Time: 20 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Baking
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