Description
Moist, tasty bites laced with sweet rich raisins – these gluten-free raisin scones can be eaten on their own or smeared with your favorite jam.
Ingredients
Units
Scale
- 1/2 cup rice flour
- 1/2 cup tapioca flour
- 1/2 cup corn flour
- 1/4 cup potato starch
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 stick chilled butter (115g), cut into small pieces
- 2 large eggs
- 1/3 cup cold milk
- 1 teaspoon vanilla extract
- 1/3 cup raisins
Instructions
- Pre-heat oven to 400 deg Fahrenheit (200 deg Cel)
- Line a cast iron pan with baking paper
- In a large bowl, whisk together the flours, starch, sugar, baking powder, xanthan gum and salt.
- Add in the pieces of chilled butter, and using two knives, cut at the butter until it is mixed with the rest of the ingredients and you get a crumbly mixture
- In a separate bowl, whisk the eggs, milk and vanilla together until frothy. Pour wet ingredients to the dry ingredients and mix until well blended (the batter will be thick and sticky)
- Gently fold in the raisins until raisins are evenly distributed
- Pour batter into the baking paper-lined cast iron pan, and let mixture sit for 10 minutes before placing in oven.
- Bake for 20 to 25 minutes or until golden brown on top.
- Carefully remove cast iron pan from oven, let cool for 5 minutes before slicing scones into 8 pieces.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Snacks
- Cuisine: Gluten-free