Gluten-Free Raisin Scone Recipe
Eating totally gluten-free isn’t easy. For most of us, it is a one-step-at-a-time process. In our family, these delectable raisin scones were one of those first steps. Scones are probably the easiest and quickest of breads.
When you are new to the gluten-free diet, the simplest and healthiest approach is to start with fresh, naturally gluten-free foods. Almond flour is naturally gluten-free.
Almond flour makes great muffins, quiche, and pan cakes, but like whole almonds, it contains phytic acid. Fortunately, buying blanched almond flour, such as that from Honeyville*, means the almonds have been skinned (removing much of the phytic acid and seed toxins) and then blanched (soaked), removing even more. (This is a double blessing if you or a loved one has celiac disease and a damaged small intestine or compromised absorption of nutrients).
Making almond flour-based scones is easy, delicious, and they are perfect for breakfast or a high-protein snack. This wonderful recipe was shared with us by our dear friends the Brookshire ladies several years ago; the original recipe is found at Simply Vintagegirl – thanks, Emily Rose!
Slightly crispy outside and tender and moist inside, these are simply amazing scones, and a marvelous start to anyone’s day.
GLUTEN-Free, GRAIN-Free, DAIRY-Free
2½ cups blanched almond flour (we use Honeyville blanched)
2 Tbsp. OG cornstarch (OG to avoid GMOs) or arrowroot powder
¾ tsp. baking soda
1/2 tsp. ground cinnamon
½ tsp. sea salt
1 farm-fresh egg
¼ cup honey
1 tsp. apple cider vinegar
1 Tbsp. vanilla extract
¾ cup raisins (or dried currants, strawberries, or blueberries, etc., are all lovely)
Mix dry ingredients and wet ingredients in separate bowls. Combine wet and dry ingredients and mix well. Fold raisins into the batter.
Divide dough into eight equal portions on a parchment-lined baking sheet. With wet hands, shape dough into triangles about ¾″ thick, leaving space between each for baking.
Place in 350°F oven for 15-18 minutes, removing when edges and tops start to brown.
Best served while still hot from the oven. Traditionally topped with lemon curd and clotted cream, we use real organic butter and possibly a generous dollop of homemade jam.
A little history: A form of scone has been around since the 1500s, but scones became popular and an essential part of the fashionable ritual of taking tea in England when Anna, the Duchess of Bedford (1788 – 1861), one late afternoon, ordered the servants to bring tea and some sweet breads, which included scones. She was so delighted by this, that she ordered it every afternoon and what now has become an English tradition is the “Afternoon Tea Time” (precisely at 4:00 p.m.). They are still served daily with the traditional clotted cream topping in Britain.
*I am not affiliated with Honeyville. I buy 25# and freeze it in 1-gallon bags.