Gluten-Free Cinnamon Raisin Scones

A warm gluten-free scone. Hot tea. Breakfast bliss.

Are you sick of the snow yet? My heart goes out to you. So many of you have been hammered this winter. Spring will arrive this year not a moment too soon. My advice? Bake some scones. Scones are easy to throw together. The oven warms up the kitchen and chases off the chill. And in less than half an hour you 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.

And speaking of predictions, Punxsutawney Phil better man up and predict an early respite come February 2. My fingers are crossed for all of you shoveling out from under. Not that I'm superstitious, or subscribe to the precognitive powers of double furred rodents, but. I remember the long dreary bouts of cold and gray all too well. I spent almost fifty-five years in the grip of Old Man Winter, praying the illustrious marmot would not see his shadow.

Will we have an early spring?

I hope so, Darlings. I hope so.

Warm and tender gluten-free scones cooling on a rack.

These scones make a light and simple continental breakfast or a perfect mid-morning 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.

Bookworms never seemed so deeply beautiful.

G-free cinnamon raisin scones, warm from the oven.

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.

Ingredients:

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


Instructions:

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.

More Gluten-Free Goddess scones:

Gluten-Free Pumpkin Scones with Maple Nutmeg Icing
Gluten-Free Butternut Pecan Scones
Gluten-Free Chocolate Chip Scones

More gluten-free scone recipes from bloggers:

The Gluten-Free Gourmand bakes up Famous Gluten-Free Scones
Andrea Meyers offers Gluten-Free Pumpkin Scones
Gluten-Free Cooking School makes Gluten-Free Breakfast Scones