Truth be told, I’ve eaten only one or two scones in my lifetime prior to giving up flour and sugar. They weren’t that great. As popular as they are today, I assume it’s the sugar that compensates up for the lack of taste and dryness. I set out to create the perfect sugar and gluten free scone, and according to my palate, I just might have done it.
The trick to these scones is to refrigerate the raisins before mixing and to make sure the dough is cold before popping them into the oven. I found that the raisins burn at 425¡F if they’re not cold and the scone doesn’t get as crispy on the outside. When the dough is properly chilled, these scones are perfectly crispy on the outside and the inside is warm and slightly sweet – the perfect combination. The raisins plump up and the flavor intensifies without burning. I’ve heard people say that anyway you make a scone is ok. These scones will make them change their mind.
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- 2 cups All Purpose Gluten-Free Flour Blend
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 teaspoon cinnamon
- 5 tablespoons unsalted butter, cold and cut in ¼ inch cubes
- 1/2 cup raisins, refrigerated
- 1 large egg, lightly beaten
- 1/4 cup 1% milk (or enough to make 1/2 cup liquid when added to egg)
- 3 tablespoons agave nectar
- 1 tablespoon 1% milk
- 1 tablespoon agave nectar
- Position a rack in the middle of the oven and preheat it to 425 degrees F. Line a baking sheet with parchment paper. You can make this recipe with a food processor or any other hand-held pastry cutter. The easiest method is with a pastry cutter as it will cut the butter into the flour quickly which helps prevent the butter getting warm before the scones get into the oven.
- Put the flour blend, baking powder, salt, and cinnamon in a food processor fitted with a steel blade. Pulse the food processor 6 times, for one second each, to combine the ingredients. If you are using a bowl, combine them in a bowl and use a fork to whisk them together.
- In a small bowl, whisk one tablespoon of milk and one tablespoon of agave until combined for the glaze. Set aside.
- Place the butter evenly around the flour in the food processor. Pulse 6 times, for one second each. Add the agave, spreading it evenly around the flour. Pulse 6 more times, again for one second each or until mixture attains a coarse, mealy texture with some larger lumps. Add raisins and pulse one more time. If using a hand-held pastry cutter, quickly cut in butter, adding agave when butter is about half way incorporated. Mix raisins into flour.
- Your scone mix should resemble very coarse meal and look like this:
- Move flour mixture from food processor to a medium bowl. Add milk and egg in one addition. Stir until a dough forms, about 20 – 30 seconds. Place dough in a ball onto waxed paper. Quickly press dough into an 8 inch circle. It should be the same thickness across the circle. Quickly brush with agave and milk mixture. Cut into eight wedges and transfer to the lined baking sheet.
- Bake for 12-15 minutes, or until scones are golden brown and cooked through. Remove from oven and let cool or serve warm. Store any uneaten scones in an airtight container for up to one day.