Raspberry-Lemon Scones ~ Gluten-Free
Jump to RecipeThese delicious Scones are so easy to make and only require about 10 ingredients (including the usual staples - baking soda, baking powder, etc.) that we usually have in our kitchens. Plus, you can substitute whatever berries you have on hand 😉 A huge "Thank You" to Chris Scheuer of "thecafesucrefarine" for sharing the original version of this recipe - I made a few small changes to make it Gluten-Free and allergy-friendly for my family. 🙂
Ingredients
The Scones:
- 1 Cup Heavy Cream
- 8 Tbsp Unsalted Butter melted
- 2 Cups All-Purpose Gluten Free Flour I used Bob's Red Mill GF "1 to 1 Baking Flour"
- 6 Tbsp Granulated Sugar
- 1 Tbsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 1 Large Lemon Zest (reserving the Juice for the glaze)
- ½ Cup Fresh Raspberries, broken in half or any other fresh berries that you have on-hand
The Lemon Glaze:
- 2 Cups Powdered Sugar
- 3 Tbsp Half & Half or whole milk
- Lemon Juice from 1 large lemon from the Lemon used in the scone mix above
Instructions
Making the Scone Dough:
- Line a baking sheet with parchment paper or a silicone baking pad; set aside.
- Pour the 1 Cup of Heavy Cream in a freezer-proof container and freeze for 10-15 minutes.
- Next, melt the butter in a microwave-proof container (I do this in 30 second increments until butter is fully melted); set aside to cool a little while you prepare the rest of the dough.
- In a Large mixing bowl, whisk the GF Flour, Baking Powder and Soda, Sugar, Lemon Zest and Salt until thoroughly mixed.
- Once the Heavy Cream has been in the freezer for 10-15 minutes, combine it with the melted Butter and stir with a fork until clumps appear (looks kind of like curdled milk).
- Pour this Cream/Butter mix into the Flour mixture and stir with a rubber spatula until ingredients are well-combined.
- Gently fold the halved-raspberries into the Scone dough until the berries are evenly distributed.
- Dump the dough onto the prepared baking sheet and form/pat it into a circle (about 12"-14" in diameter); place in refrigerator for 15-45 minutes.
- Meanwhile, place oven rack in the middle position of your oven and Preheat oven to 400 degrees.
- Once the dough has been refrigerated for at least 15 minutes, remove from the freezer and cut into 6 or 8 "pie pieces" (triangles) - this works best with a really sharp knife that has been sprayed with a non-stick cooking oil; separate and place the triangles evenly on the sheet, leaving at least 2" between each one.
- Bake for approximately 18-20 minutes (remember, all ovens heat and cook at different rates, so keep an eye on your scones) or until they are golden brown around the edges.
- Remove from oven and transfer to a cooling rack to cool completely before icing.
Making the Lemon Glaze:
- In a medium bowl, combine the Powdered Sugar, Half & Half and Lemon Juice; whisk until smooth and pourable (add more Powdered Sugar for a thicker consistency or add more Half & Half for a thinner consistency).
- Enjoy!
