Gluten-Free Classic Raisin Scones
Indulge in the timeless charm of these Gluten-Free Classic Raisin Scones—perfectly fluffy, tender, and subtly sweet with bursts of juicy raisins in every bite. Designed for those with gluten sensitivities, this recipe uses gluten-free all-purpose flour to recreate the traditional scone experience without compromise. The combination of cold unsalted butter and buttermilk ensures a luxuriously light texture, while a hint of vanilla adds depth to the flavor profile. Brushed with a golden egg glaze, these scones are baked to perfection in under 20 minutes, making them an ideal choice for breakfast, brunch, or afternoon tea. Serve them warm with a smear of butter or your favorite jam for an irresistibly comforting treat. Easy to make and packed with classic flavor, these scones will quickly become a go-to gluten-free staple!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1/4 cups Granulated sugar
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 1/2 cup Unsalted butter, cold
- 2 Large eggs
- 1/2 cup Buttermilk
- 1 teaspoon Vanilla extract
- 1 cup Raisins
- 2 tablespoons Gluten-free flour (for dusting)
- 1 Egg, beaten (for glaze)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the gluten-free all-purpose flour, granulated sugar, baking powder, and salt. Mix well.
Cut the cold unsalted butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the large eggs, buttermilk, and vanilla extract until well combined.
Create a well in the center of the dry ingredients and pour the wet ingredients into the well. Stir with a spatula until just combined; do not overmix. The dough should be somewhat sticky.
Gently fold in the raisins until they are evenly distributed throughout the dough.
Lightly dust a clean surface with gluten-free flour. Turn the dough out onto the surface and gently knead it a few times to bring it together.
Pat the dough into a circle about 1 inch thick. Use a knife or a bench scraper to cut the dough into 8 equal wedges.
Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with the beaten egg to give them a golden finish when baked.
Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown and cooked through.
Remove from the oven and let them cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
2766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.5 g | 152% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 829 mg | 276% | |
| Sodium | 4108 mg | 179% | |
| Total Carbohydrate | 417.1 g | 152% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 162.3 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 373 mg | 29% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1603 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
