Best Gluten Free Cinnamon Raisin Scones Recipes

GLUTEN FREE CINNAMON RAISIN SCONES

Steps:

• Heat oven to 375 degrees.
• Mix the dry ingredients together.
• Cut in the butter using two knives.
• Add the beaten egg and milk.
• Mix together with a fork (dough will be thick).
• Drop large, tall dollops onto lightly greased cookie sheet (I use an ice cream scoop to get equal sized scones - about 1/4 cup of batter per scone).
• Bake for 15-17 minutes until lightly browned.

HEALTHY CINNAMON SCONES

Steps:

• Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
• In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt. Cut in the butter with a pastry cutter (highly recommended!) or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, maple syrup, 3 tablespoons of milk, and vanilla.
• Shape the dough into a ¾" tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 23-27 minutes, or until the tops are deep golden and the center feels firm to the touch. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

GLUTEN-FREE SCONES

Steps:

• Mix the flour, salt, xanthan gum, baking powder and sugar together in a bowl. Rub in the butter with your fingertips until you have fine breadcrumbs. You can also do this by gradually pulsing the mixture in a food processor until it resembles breadcrumbs.
• Whisk together the milk and whole egg and gradually mix into the flour mixture with your hands until you have a smooth dough. Mix in the sultanas, if using. Knead briefly to come together into a ball.
• Gently roll out the scone dough until 2cm thick. Transfer to a baking tray lined with parchment and chill for 30 mins to firm up the dough - this makes them easier to cut out.
• Remove the dough from the fridge and, using a 5cm cutter, cut out 6-8 scones (press the offcuts together and re-roll when you need to). Put the scones upside down (this will mean you get a neater top when baked) onto another baking tray lined with baking parchment, spread 2cm apart.
• Whisk the egg yolk and evenly brush the tops of the scones, making sure that the egg wash doesn't run down the sides of the scones otherwise they will rise unevenly. Put the scones on a tray and transfer to the freezer for 15 mins. Heat oven to 220C/200C fan/gas 7. Remove the scones from the freezer and brush the tops with the beaten egg again, then bake for 12-15 mins until golden brown. Eat just warm or cold, generously topped with jam and cream, if you like.

CINNAMON RAISIN SCONES

Steps:

• Preheat oven to 425 degrees.
• In a medium-sized mixing bowl, measure 1 3/4 cups flour, 3 tablespoons sugar, baking powder, cinnamon and salt. Mix together with a large spoon.
• Melt butter and place in a medium bowl with the applesauce. Add milk, egg and raisins. Stir until ingredients are blended.
• Add wet ingredients to flour mixture. Stir until dough forms into a ball.
• Sprinkle the 3 tablespoons flour on a flat surface. Flour your hands well and move dough from bowl to surface. Knead the dough by using the heel of your hand to push the dough away from you. Then with your hands, pull the dough back toward you, folding over as you pull it. Repeat this for about 1 minute.
• Place the kneaded dough on an ungreased cookie sheet or pizza pan. Pat the dough into an 8" circle. With a knife or pizza cutter, cut the dough into 8 wedges.
• Bake for 15-20 minutes or until golden brown.

GLUTEN-FREE CINNAMON SCONES

Steps:

• Heat oven to 400°F. Place nonstick baking mat or sheet of cooking parchment paper on cookie sheet; if using parchment paper, spray paper with cooking spray (without flour).
• In medium bowl, mix flours, 6 tablespoons sugar, the baking powder, baking soda, 1 teaspoon cinnamon and the salt; set aside. In small bowl, beat eggs, ghee, milk, xanthan gum and guar gum with electric mixer on medium speed until well blended. Add egg mixture to dry ingredients; beat on low speed until blended.
• Coat work surface and hands with oil. Place dough on surface; pat into round, about 1 inch thick. Cut dough round into 8 wedges; place 1 inch apart on cookie sheet.
• In small bowl, mix topping ingredients; sprinkle over dough.
• Bake 14 to 18 minutes or until set. Remove from cookie sheet. Serve warm.