Raspberry Scones: Gluten-Free, Grain-Free, Dairy-Free, DELICIOUS
14 Mar
Ok, I hope I kept you in suspense with my teasing “hints” and the announcement that I totally mastered a recipe I’d been working on intermittently for about a month! I think I got a little scone crazy when they started popping up everywhere (I first saw the beginnings of the trend at The Pioneer Woman and Joy the Baker). There may be recipes for gluten-free scones, but I find that a lot of gluten-free flours are just way too high-glycemic for me. As in…they give me (and my pancreas) a sugar rush, and I hate that sluggish feeling afterward. I find almond flour is usually my top choice for baking bases, and it turns out the flavor of almond goes beautifully with these bright raspberries. What can I say? I need a little taste of Spring!
Ok, enough talk. You want the scones.
Ingredients:
2 1/2 C. blanched almond flour (It can be pricey, so here’s a tutorial for d.i.y.)
2 Tb. arrowroot powder (if you don’t have it, sub some coconut flour, chickpea flour, or extra almond flour)
3/4 t. baking soda
1/2 t. salt
1 egg (+ one if you want to do the egg wash for a crisper top)
1/4 c. agave or honey
1 t. apple cider vinegar (you can’t taste it + it’s necessary — trust me on this!)
1 Tb. vanilla
1/2 t. almond extract
1/2 C. Frozen raspberries (I prefer organic, as you might already know…)
Recipe:
- Preheat oven to 350*. In a large mixing bowl, combine all dry ingredients.
- Mix all wet ingredients in a separate….vessel of some kind. (I hate getting unnecessary dishes dirty, so I just reuse my 2 cup liquid measuring cup to mix wet stuff together in.)
- Pour wet into dry. Mix gently, but thoroughly.
- Carefully fold in raspberries. Make sure they are still frozen, because it helps keep the dough together. Spread evenly, but keep ‘em intact as you can.
- Quickly place all dough in a ball on parchment covered baking sheet. Flatten with hands to about 3/4″.
- Slice into 8 equal pieces (like a pizza).
And yes, that bright pink is not due to photo-editing. It really does look exactly like that! The raspberries start melting quickly, hence the need to work at a good pace!
- Using a thin, wet spatula and fingers, carefully move every other section a few inches away from the rest, for room to bake.
Your scones look amazing, thats such a great idea to roll them out into a circle, makes cutting them all equal easier im sure
Flattening and slicing in a circle is a lot easier (and prettier, in my humble opinion
) than the squares method, methinks.
I love scones! I haven’t made them in so long. Mine never came out looking that pretty!
That’s so funny; while I was loading the photos I was anxious about how they’d look on the blog! Thanks!
Those are GREAT pictures! The scones look delicious
Thanks Natalie
These scones look absolutely gorgeous! I think these would also be really pretty with a little egg wash and turbinado sugar sprinkled on top (:
Hi Carlyn! Thanks! Most of them have an egg wash on ‘em, but I don’t do refined sugar so the turbinado is out for me. I agree that it would be quite lovely for a photo with a little sprinkle
Those look goooood. OK, I’m starting to think I should just make whatever it is that you’re making, every day. Haha!
Haha! Oh Stephanie, you’re good people
omg, these sound amazing! I’d love some with blueberries! Yum!
Thanks Ashley! My thoughts too! I will make some and post it soon(ish)
Those look amazing! I have never tried gluten free baking, must do that soon.
Maryann, thanks! It’s always a useful skill (and, if I may say so, delicious)!
Just added you to my blogroll!
Thanks girl!
I think you should mention the crucial role that your husband and I played in the R&D department i.e. taste testing
Everyone — Announcement: Joshua Firestone and my husband were absolutely the key to this deliciousness. They ate the first round that was a “fail”, poor guys…
These look AWESOME. Do you think I could use a flax egg instead of a real egg? If so i will definitely be trying these.
by the way, i’m megan and I found your blog on twitter! I’m subscribing. can’t wait to read more!
Hi Megan! So nice to meet you. Thanks for subscribing! Yes, I wanted to make a batch with a flax egg to be sure, but ran out of time and energy, heh. I think it will come out beautifully. I love the “whole grain” texture and flavor flax gives baked goods. Just thinking about it makes me hungry
Let me know what you think!
Your scones look incredible! These seem like they would be perfect for breakfast. I recently made my first batch of scones and I think I’m addicted! Going to try yours next
Thanks Melanie! Let me know how it goes
They are indeed perfect for breakfast. Too bad we ate them all in a day. Oooops! 
These look fab. My sister-in-law is glutten intolerant and I told her I would make her these next time she came to visit if she thought they sounded good. Needless to say, she is super psyched about her next visit!
And thanks for the tuturial on almond flour!
Yay! I’m so glad to hear that. You are such a thoughtful and hospitable sister-in-law! I always strive to make recipes that people who aren’t gluten-intolerant will love too, so hopefully you can both reap the benefits of your labor when you make ‘em
This recips looks divine! I’ve recent gotten a 5 lb bag of almond flour – and I’ve loved everything I’ve tried with it so far. Because of the healthy oils in the almond flour – you can get away with very little (or zero) added oils. And, its sweet! So perfect for those of us eating healthier. I’ve marked your location so I can make these scones very soon. thanks!
Yes, I love almond flour! It’s so healthy, versatile, and tasty
Thanks so much for the comment. I hope you let me know how it goes when you make ‘em!
Oh wow, I’m drooling. I think you did a great job capturing their moistness. I’m definitely making these for breakfast tomorrow.
Oh my goodness these look amazing. I love how pink the rasberries are. Can’t wait to make these.
Oh my, it looks very amazing!