I have something shocking to admit! I have never had a scone before! That is until a few days ago when a friend just showed up at my door with an oven mitt on and a cookie sheet full of hot, fresh-from-the-oven Raspberry Scones!

It was a wonderful surprise! And now I know I’ve been missing out on scones. I like to describe them as cookie biscuits!

My husband, Seth, actually ate one (or three) before I had a chance to eat one (I was busy getting kids laid down for nap time). When I finally reached for one he said, “Don’t bother! They aren’t any good.” He was just trying to trick me so there would be more for him! Ha! I’ve been married to him long enough to see right through his tricks.

So lucky for you all and my family I got the recipe! I was surprised at how fast it was to make these!

My friend told me that she has made these using a variety of different fruits. She has used blueberries, raspberries, and apricots. So feel free to try whatever fruit is in season and please leave a comment and let me know what you used and how they turned out! 

Ingredients:

Scroll all the way down for the printable version

• 2 cups gluten-free flour*
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon xanthan gum**
• 1 stick cold butter – grated or cut into thin slices
• 1/2 cup plain greek yogurt or sour cream***
• 1 egg
• 1/2-1 cup raspberries or fruit of choice****
• Raw sugar (optional)

Notes:
* I used 1 cup white rice flour, 1/3 cup tapioca flour, 1/3 cup potato starch, and 1/3 cup arrowroot starch.

**If you do not need to be on a gluten-free diet and wish to make these using all-purpose flour omit the xanthan gum. I haven’t made these with all-purpose flour so if you give it a try, let me know in the comments how it worked.

***I have not tried the sour cream version. My friend told me it works fine with sour cream but she has noticed that Greek Yogurt seems to give them a richer taste. If you try this please leave me a comment letting me know how it turned out!

****My friend used fresh raspberries, I used frozen. The frozen berries dyed the whole scone a pink color, while the scones made with fresh berries were still white with the color from the berries popping out. That was the only difference.

Directions:

1. Combine all the dry ingredients.
2. Grate or thinly slice the cold butter and add to dry ingredients. Using a pastry blender combine until crumbly.
3. Mix the Greek yogurt and egg.
4. Add the yogurt/egg mixture to the dry ingredients. Using hands, mix until just combined, careful not to overwork the dough.
5. Gently smash the raspberries and then fold them into dough.
6. Using hands make consistent-sized dough balls and place them on a silicone baking mat or a greased cookie sheet. (see above picture)
7. Sprinkle the top of the scones with raw sugar (optional).
8. Bake at 400 degrees Fahrenheit for 15-20 minutes depending on the size of your scones.

To give you an idea, I had eight scones that were baked for 17 minutes. Next time I think I’ll make them a little smaller. Although honestly, I think I’ll just eat more if they are smaller 😉

Gluten Free Raspberry Scones

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Print

Ingredients

• 2 cups gluten free flour*
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon xanthan gum**
• 1 stick cold butter – grated or cut into thin slices
• 1/2 cup plain Greek yogurt or sour cream***
• 1 egg
• 1/2-1 cup raspberries or fruit of choice****
• raw sugar (optional)

Instructions

1. Combine all the dry ingredients.
2. Grate or thinly slice the cold butter and add to dry ingredients. Using a fork or pastry cutter, combine until crumbly.
3. Mix the Greek yogurt and egg.
4. Add the yogurt/egg mixture to the dry ingredients. Using hands, mix until just combined, careful not to overwork the dough.
5. Gently smash the raspberries and then fold them into dough.
6. Using hands make consistent-sized dough balls and place them on a greased or lined cookie sheet.
7. Sprinkle the tops of the scones with raw sugar (optional).
8. Bake at 400 degrees Fahrenheit for 15-20 minutes depending on the size of your scones.

Notes

I used 1 cup white rice flour, 1/3 cup tapioca flour, 1/3 cup potato starch, and 1/3 cup arrowroot starch.

**If you do not need to be on a gluten-free diet and wish to make these using all-purpose flour omit the xanthan gum. I haven’t made these with all-purpose flour so if you give it a try, let me know in the comments how it worked.

***I have not tried the sour cream version. My friend told me it works fine with sour cream but she has noticed that Greek Yogurt seems to give them a richer taste. If you try this please leave me a comment letting me know how it turned out!

****My friend used fresh raspberries, I used frozen. The frozen berries dyed the whole scone a pink color, while the scones with the fresh berries were still white with the color from the berries popping out. That was the only difference.

Oh and did I mention these go great with coffee!

Anna

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