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.
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