Gluten-Free Raisin Scone Recipe

Gluten-Free Raisin Scone Recipe, English tea time, Honeyville almond flower, breakfast, high-protein snack, celiac disease, phytic acid, malabsorption,

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.

Raisin Scones


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.

Gluten-Free Raisin Scone Recipe, English tea time, Honeyville almond flower, breakfast, high-protein snack, celiac disease, phytic acid, malabsorption,

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.

We love scones:
Better-Than-Starbuck’s Pumpkin Scones Recipe and Tutorial
Authentic Recipe For Currant Scones ~ A Taste Of England

*I am not affiliated with Honeyville. I buy 25# and freeze it in 1-gallon bags.

Gluten-Free Raisin Scone Recipe, Emile Munier, May I Have One, too?, painting, child with a slice of bread, eating fruit

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~ Jacqueline

This entry was posted in Baking, Favorite Products, Food & Recipes, Gluten-Free. Bookmark the permalink.

18 Responses to Gluten-Free Raisin Scone Recipe

  1. Kathryn Ross says:

    Wonderful post, Jacqueline! I love scones and am always toying around with GF versions. I wonder if I can substitute Arrowroot for the cornstarch? I just happen to have a brand new package of Almond Flour in the fridge so I’m definitely trying this THIS week! Been looking for a new tea treat.

    • Jacqueline says:

      Hello, dear Kathryn,
      Yes, arrowroot works wonderfully, too. I failed to mention it as a substitute, but just added it to the ingredient list :) Thank you for asking.

      I think of you often and hope Spring is well on the way for you. Have a wonderful day of rest and worship tomorrow. Multiplied blessings, sweet friend!

  2. Danielle says:

    I was just going to ask about arrowroot also… I have this, but not cornstarch.
    Thank you for the recipe. They look so good and my husband and son are dairy and gluten free so this is perfect!


    • Jacqueline says:

      Yes, Danielle, arrowroot works well also. Sorry I didn’t think to add that. I hope you enjoy them as much as we do.
      God bless you and your family. Have a wonderful weekend!

  3. Wendy says:

    thanks! We have been gluten free for a little while now and would definitely enjoy this as a morning treat or an after school snack option.
    cousin Wendy

    • Jacqueline says:

      Cousin Wendy ~ Hello!
      It is really great to hear from you :) Give Roger and the children our warmest greetings. Maybe these are something that Senna can help you make. Have fun! Blessings to you all.

  4. Charlotte Moore says:

    These look so good. Our grand daughter-in-law has been eating GF since right after their baby was born. Had no problems at all until then. I cook her some treats at times. I have had good luck with almond flour from Honeyville.

    Thanks!!! Pray your valley is getting better.

    • Jacqueline says:

      I am so thankful for your prayers. You are the most encouraging friend ever!
      I think of the persistent widow in Luke 18: 1-8. We a re told to pray and not lose heart! Vs. 7-8 are so encouraging: ” And will not God give justice to his elect, who cry to him day and night? Will he delay long over them? I tell you, he will give justice to them speedily.” I can tell you that alongside this trial, the Lord is doing other really amazing things…I don’t know how someone cannot believe in a loving Father! He takes what the evil one would intend as evil and works it for MUCH GOOD to those called according to His purposes. (Romans 8:28) I love you in the Lord, dear Charlotte! Have a wonderful day of rest :)

  5. Erin says:

    Our three year old has numerous food allergies, gluten & eggs being the most problematic. I use flax or chia seed gel to replace the eggs, but it doesn’t work well in gluten free recipes. I would love to know if there is a better egg substitute out there as we would love to have baked goods as a treat for breakfast again. These look so good!

    • Jacqueline says:

      Do you have almond flour on hand? if so, I would try it once ans see. To me, it may be that almond flour might just work better than some other GF flours. If it DOED work, would you,let me know? I will put this question on my DRAH page: and ask your question. Maybe you can follow along and see if there is any help or new ideas out there…Blessings!

  6. Sue says:

    Would substituting other fruit, such as fresh blueberries work with this recipe? Thanks!

    • Jacqueline says:

      Good morning, Sue:) Yes, we use frozen blueberries a lot, and they are wonderful! Fresh, I’m sure, would work as well. We’ve use fresh raspberries, strawberries, currants, and once available, we want to make them with fresh peaches! Yummy!!
      I hope you enjoy them, too. May you have a day and new week filled with joy!

  7. Jennifer P. says:

    Wonderful :)
    I’ll try these for sure~especially since I just so happen to have the ingredients on hand.

  8. Becca says:

    Mmm. These sound good, Jacqueline. I bet a bit of cinnamon added would be a good addition too.
    Thanks for sharing at the hop!

    • Jacqueline says:

      Our friends the Brookshires don’t add the cinnamon, but I think my daughter does, and I just didn’t get it in the original recipe. Thanks for the good prompt, friend! Blessings :)

  9. Jamie Tyler says:

    Could I sub in Potato starch for the arrowroot?

    • Jacqueline says:

      Yes, Jamie, I *think* so, but I don’t know first hand…I would try it and experiment. do let me know what you find out and I will add potato starch as an option in the recipe! Thanks, friend!

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