Description
Fluffy, buttery, and bursting with raspberries, these Gluten-Free Raspberry and Buttermilk Scones are the perfect sweet treat for breakfast, brunch, or tea time.
Ingredients
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- ½ cup cold buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup fresh or frozen raspberries (keep frozen if using frozen)
- 1 tablespoon coarse sugar for sprinkling (optional)
Optional Glaze:
- ½ cup powdered sugar
- 1 tablespoon buttermilk
- ½ teaspoon lemon juice
Instructions
- Preheat Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, and salt.
- Cut in Butter: Add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingers, mix until the texture resembles coarse crumbs.
- Combine Wet Ingredients: In a separate bowl, whisk together buttermilk, egg, and vanilla extract. Pour into the dry ingredients and gently stir until a soft dough forms.
- Fold in Raspberries: Gently fold in the raspberries. Avoid overmixing to prevent the berries from bleeding into the dough.
- Shape and Cut: Transfer the dough onto a lightly floured surface and shape into an 8-inch round disc about 1 inch thick. Cut into 8 wedges.
- Bake: Place wedges on the prepared baking sheet, spacing them apart. Brush with buttermilk and sprinkle with coarse sugar. Bake for 18–22 minutes, or until golden brown.
- Cool and Glaze: Let scones cool on a wire rack for 10 minutes. Drizzle with glaze if desired. Serve warm or at room temperature.
Notes
- Keep ingredients cold: Cold butter is essential for creating flaky scones.
- Don’t overmix: Overmixing the dough will make the scones dense instead of tender.
- Handle raspberries gently: Fold them in lightly to avoid crushing.
- Add lemon zest: For a citrusy twist that complements the raspberries perfectly.
- Freeze for later: These scones freeze beautifully — just reheat before serving.
- Prep Time: 5 minutes
- Cook Time: 20 minutes