Our Take On Scones: Gluten-Free Raspberry Almond Scones

Aug. 4, 2015  |   Brooks Halliday
Fresh Raspberry scones in a basket on a wooden table
SERVING
24
DISH TYPE
Breakfast
SKILL LEVEL
Intermediate
TIME
30 min

A dainty scone with a spot of tea makes for the perfect afternoon treat. Unfortunately, the baked British import has gotten a bad rap as dry and flavorless. Not our gluten-free version!  With juicy bits of fresh raspberry and crunchy slivered almonds, these scones are fit for a Queen.

* Important Note: When making Gluten Free Recipes, always check the labels of each of the ingredients that you are using to be sure that the specific products you are using are gluten free. When in doubt, contact the manufacturer.

Ingredients

Instructions

  1. Preheat the oven to 400˚
  2. Line a large baking sheet with parchment paper.
  3. Make your own almond flour by placing blanched almonds in a food processor or high-power blender. Grind on high speed until the mixture becomes a fine, fluffy powder, about 10 seconds.
  4. In a large bowl, whisk the almond flour, coconut flour, baking powder, cinnamon, and salt. In a small bowl, whisk the almond milk, maple syrup, eggs, and vanilla extract.
  5. Add the coconut oil to the almond flour mixture and rub into the dry ingredients with your fingers, until the mixture resembles a coarse meal. Add the raspberries and slivered almonds; toss gently to coat.
  6. Add the almond milk mixture and fold in until just combined.
  7. Let the mixture sit for 5 minutes to thicken.
  8. Drop 24 heaping tablespoons of batter onto prepared baking sheet, spacing 2 inches apart. With your fingers, shape mounds into 1-inch-thick triangles.
  9. Bake until golden brown, about 20 minutes. Cool slightly to serve warm or at room temperature.

About the author

Brooks Halliday

Brooks Halliday

Brooks Halliday is a food stylist, writer and recipe developer based in New York City. She's had a hand in making good looking food for magazines, cookbooks, packaging, print ads, commercials and television. Together with healthy eating guru Candice Kumai, she's co-developed recipes for the cookbook Cook Yourself Sexy, as well as for magazines and numerous food and household product brands. Before following her heart and stomach to culinary school, Brooks was a Capitol Hill press secretary and spokesperson for a national nonprofit organization. These days, when she's not on set or in the test kitchen, Brooks can usually be found in her own kitchen cooking for her handsome fiance and two unusually epicurean cats.