Raspberry Scones (Gluten-Free with Vegan Option)

Ingredients:

  • 2 cups of our Gluten-Free Flour mix
  • ½ cup organic sugar
  • 3 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 5 Tablespoons, very cold unsalted butter (or “Earth Balance” vegan baking sticks)
  • ½ cup cold milk (or almond or soy milk)
  • 1 cup fresh raspberries (based on preference, you can replace raspberries with diced strawberries)
  • *Additional organic sugar for garnishing scones (about 1 to 2 Tablespoons)

(Makes 8 to 10 scones)

Directions

  1. Preheat the oven to 400° Fahrenheit, and line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, combine our Gluten-Free Flour mix, sugar, baking powder, baking soda, and salt until well mixed.
  3. Combine the very cold, diced butter into the dry mixture with a fork or pastry cutter until the mixture appears crumb-like (Take the time to ensure the mixture resembles course crumbs!).
  4. Add and stir in the cold milk with a spatula. The dough will appear wet, but will slowly thicken.
  5. Once the mixture is well incorporated, add the raspberries and gently fold. Do not over mix, simply fold-in the raspberries until incorporated. 
  6. Using Plastic wrap, a silpat, or a non-stick surface, sprinkle a little flour mix on top of the surface and transfer the dough. Sprinkle additional flour over the top of the dough, and with your finger tips flatten into a 10-inch circle (about ¾ inch in thickness).
  7. Using a large knife or pizza cutter, cut the dough into 8 to 10 triangles. Carefully transfer the scones using a small spatula.
  8. BAKE the scones for 15 to 18 minutes, or until the tops are slightly golden. Immediately sprinkle the scones with sugar while still hot. Let the scones cool completely before serving. 


Maple Cinnamon SCONES (Gluten-Free & Vegan)

Ingredients:

  • 1 ¾ cups of our Gluten-Free Flour mix
  • ½ cup organic sugar
  • 1 tsp. ground cinnamon
  • 3 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 5 Tablespoons, very cold unsalted, Dairy Free Butter (we use “Earth Balance” baking sticks)
  • 1 Tablespoon maple syrup
  • 2/3 cup cold soy milk (or almond milk)
  • ** Maple Glaze – In a bowl, whisk 1 cup powdered sugar, 4 Tablespoons of maple syrup, and 2 Tablespoons water until a smooth glaze forms.

(Makes 8 to 10 scones)

Directions

  1. Preheat the oven to 400° Fahrenheit, and line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, combine our Gluten-Free Flour mix, sugar, cinnamon, baking powder, baking soda, and salt until well mixed.
  3. Combine the very cold, diced butter into the dry mixture with a fork or pastry cutter until the mixture appears crumb-like (Take the time to ensure the mixture resembles course crumbs!).
  4. Add and stir in the cold milk and maple syrup. Use a spatula or wooden spoon to mix until dough is formed.
  5. Using Plastic wrap, silpat, or a non-stick surface, sprinkle a little flour mix on top of the surface and transfer the dough. Sprinkle additional flour over the top of the dough and flatten into a 10-inch circle (about ¾ inch in thickness).
  6. Using a large knife or pizza cutter, cut the dough into 8 to 10 triangles. Gently transfer the scones using a small spatula.
  7. BAKE the scones for 15 to 18 minutes, or until the tops are slightly golden.
  8. Let them cool completely and pour the maple glaze over the tops of the scones!