This recipe was made with my friend Gina in mind…
After several attempts and failures here’s my first edible gluten free recipe.
I’ve tried several recipes but for some reason it never seemed to work until now… the texture was always grainy and dry.
Instead of dried fruit I used frozen raspberries…I also omitted the xanthan gum… and guess what? It turned out much better than the first couple of attempts… So if you make this please let me know how it turns out. Enjoy!
Adapted from kingarthurflour.com
Yield: 8 scones
- 1 3/4 cups King Arthur gluten-free multi-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold butter
- 3/4 cup frozen rasberries
- 2 large eggs
- 1/3 cup cold milk
- 1 teaspoon gluten-free vanilla extract
Preheat the oven to 400°F. Grease a divided scone pan, or grease (or line with parchment) a baking sheet.
Whisk together the flour, sugar, baking powder and salt
Work in the cold butter till the mixture is crumbly.
Whisk together the eggs, milk, and vanilla till frothy.
Add to the dry ingredients, stirring till well blended. Stir in the raspberries, the dough should be cohesive and very sticky.
Drop dough by the 1/3-cupful into the scone pan or onto the baking sheet.
Sprinkle the scones with sparkling sugar or cinnamon sugar, if desired. Bake for 15 to 20 minutes, till golden brown. Remove from the oven and let rest for 5 minutes or so before serving. Best enjoyed warm, with butter and jam.