Gluten Free Cinnamon Raisin Scones
Soft, tender, and packed with warm, aromatic spices, these Gluten-Free Cinnamon Raisin Scones are the ultimate treat for breakfast or tea time. Made with a perfectly balanced blend of gluten-free all-purpose flour and a hint of ground cinnamon, these scones are gently sweetened and studded with juicy raisins for bursts of natural flavor in every bite. The recipe calls for cold, cubed butter, ensuring a flaky texture while remaining easy to prepare in just 15 minutes of prep time. Whether you enjoy them fresh from the oven with a dusting of powdered sugar or alongside a steaming cup of coffee, these scones are a delightful gluten-free alternative that doesn't sacrifice flavor or texture. Ideal for anyone seeking gluten-free baked goods with wholesome, comforting flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 0.75 cup Raisins
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Milk of choice (dairy or non-dairy)
- 2 tablespoons Powdered sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, sugar, baking powder, ground cinnamon, and salt.
Using a pastry cutter or your fingers, cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
Gently stir in the raisins to evenly distribute them throughout the flour mixture.
In a separate small bowl, whisk together the egg, vanilla extract, and milk.
Pour the wet ingredients into the dry mixture, stirring just until a dough forms. Avoid overmixing; the dough should be slightly sticky but manageable.
Turn the dough out onto a lightly floured (gluten-free flour) surface and gently pat it into a round disk about 1 inch thick.
Using a sharp knife, cut the dough into 8 equal wedges, like a pizza. Transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and firm to the touch.
Remove the scones from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
If desired, dust the tops with powdered sugar before serving.
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 2740 mg | 119% | |
| Total Carbohydrate | 376.5 g | 137% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 138.3 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 352 mg | 27% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1220 mg | 26% | |
*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.
