Golden and tender gluten-free cinnamon raisin scones. What a loverly way to greet the day.
To Do List: Bake These Lovely Weekend Scones.
The almighty weekend is here at last. It's Friday, Babycakes.
My advice? Bake up some scones.
Scones are (totally!) easy to throw together. In less than half an hour (in between Saturday morning bouts of dusting and laundry and vacuuming to Mumford & Sons) you'll have a tender gluten-free morsel to share and savor. Gently spiced with cinnamon and nutmeg, and studded with sweet bursts of raisins, I predict these cinnamon raisin scones will make you smile.
Why they're perfect for the weekend:These scones make a light and simple continental breakfast or a perfect mid-morning (or afternoon) pick-me-up. Make a pot of tea and invite a friend. Serve with some yogurt and tasty girl talk. Discuss the lovely Vanity Fair article on Johnny Depp by Patti Smith that you finally (finally!) got to read.
Bookworms never seemed so deeply beautiful.
Gluten-Free Cinnamon Raisin Scone Recipe
These tender little morsels are melt in your mouth fabulous. Warm from the oven, they pull apart softly and beg for a slather of butter. In our house we use a vegan buttery spread by Earth Balance. Bliss without the dairy.
1 cup sorghum flour
1/2 cup hazelnut flour, or almond meal, or millet flour
1/2 cup tapioca starch or potato starch (not potato flour!)
1 tablespoon baking powder
3 tablespoons light brown sugar
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
5 tablespoons organic shortening
1 free range organic egg white or 1/4 cup liquid egg replacer
1/2 cup Mimicreme non-dairy cream, or use yogurt or sour cream
2 teaspoons bourbon vanilla
2/3 cup organic raisins
Preheat the oven to 350ºF. Line a baking sheet with an Exopat. Or use a piece of parchment paper. This helps keep the scones from browning too much on the bottom.
In a large mixing bowl, whisk together the dry ingredients.
Add the shortening in pieces and use a fork or a pastry cutter to cut it in. The mixture should look sandy.
Add in the egg or egg replacer, non-dairy cream, and vanilla. Beat till combined.
Add in the raisins and stir by hand to distribute.
Divide the dough into eight equal mounds. Place the eight mounds of dough on the lined baking sheet and pat them into round shapes. You can be strict and uniform or go loosey-goosey with bumpy eclectic shapes.
Place the baking sheet in the center of a preheated oven and bake the scones for roughly 15 to 20 minutes until they are set and slightly golden (baking times may vary depending upon the size and thickness of the dough).
Serve warm from the oven with your favorite buttery spread and jam.
Makes 8 scones.
Recipe Source: glutenfreegoddess.blogspot.com
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