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gluten free raisin scones

Gluten Free Raisin Scones


  • Author: Regan Jones, RD
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Arrange wedges on prepared baking sheet. Brush evenly with cream, and sprinkle evenly with raw sugar.
  6. 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