Whole Living Daily

G-Free Friday: Raspberry Almond Scones

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Have a long weekend? Make it special by whipping up a batch of these delicious (and vegan) berry scones.

Raspberry Millet Scones

Gluten-free/Dairy-free

Recipe from Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes

Makes 8-10 scones

2 cups Elizabeth’s Gluten-free Flour Blend  (see recipe here) plus 2 tsp. baking powder OR 2 cups All Purpose Gluten-free Baking Mix from The Pure Pantry

½ cup millet flour or almond flour
½ cup butter, chilled, or coconut oil, chilled
2 eggs or egg replacer
2 tablespoons agave nectar, preferably Nature’s Agave Amber variety
¾ cup fresh raspberries
½ cup So-delicious Coconut Milk Creamer (dairy-free) or regular cream
Raw sugar for topping (optional)

1               Preheat over to 375˚F.  Grease cookie sheet and lightly dust with baking mix or rice flour.

2               In a large bowl add the baking mix (add baking powder if using Elizabeth’s Flour Blend) and almond or millet flour.

3               Cut butter or coconut oil into small pieces with knife.  Add to flour mixture.  Blend butter with a fork or your fingers until it resembles course meal.  Add eggs (or egg replacer) and agave nectar, stirring just until dry ingredients are moistened.  Wash and drain fresh raspberries.  Fold in raspberries. Dough will be sticky.

4               Lightly dust a work surface and hands with rice flour or baking mix. Turn dough out onto work surface.  Knead lightly and pat dough into an 8 inch circle shape and place on parchment paper on a baking sheet.  Score top of circle with knife, creating 10 wedges but not cutting all the way through dough.  Or, using a large spoon drop approximately ¼ cup dough onto greased cookie sheet, 3 inches apart.

5               Place coconut milk creamer or regular cream in small bowl.  Using a pastry brush, generously brush cream on top of scones.  Sprinkle with raw sugar.  Bake for 25 minutes or until scones are golden brown.  Cool completely.  If you created the 8 inch circle, cut into 10 scones and serve.

Elizabeth Kaplan is the founder of The Pure Pantry, an allergen-free natural foods company that creates nutritious, great-tasting, and easy-to-use baking mixes. She is the author of Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes. When she was diagnosed with celiac disease in 2002, and subsequently her children were diagnosed with severe food allergies and gluten intolerance, she focused her passion for the culinary arts on gluten-free cuisine. Elizabeth teaches cooking classes that help others transition to a gluten-free lifestyle, lectures on topics related to gluten intolerance, and writes a lifestyle blog in which she shares recipes, nutrition tips, entertaining and travel ideas, and her first-hand knowledge about raising children with food allergies. Her husband and three children all enjoy being her official taste testers for the recipes and products she creates.

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Comments (3)

  • I've only discovered your web today and look forward to seeing more GF ideas...living in a small town I find my food choices quite limited...

  • This cake looks lovely and sounds delicious. I am entertaining for the holiday this weekend and plan to bake this recipe; thanks for the inspiration. Love the presentation too; will help me set my table!

  • made these scones this weekend for a family brunch - everyone loved them!

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