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'Old School' Raisin Scones (gluten-free, soy-free, nut-free)

What you need: 
1/2 cup brown rice flour
1/2 cup sweet white sorghum flour
1/2 cup potato starch
1/4 cup sugar or 1/8 cup agave*
2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
1/4 cup canola oil
1/2 cup rice milk or 1/4-1/3 cup if using agave*
1/4 raisins (or any filling you like)
scone wash
rice milk and 1 Tablespoon of sugar for sprinkling on top
**for agave version 1/8 cup rice milk + 
What you do: 

Preheat the oven to 350 F

In a large bowl whisk together all the dry ingredients. Then slowly stir in the canola oil and rice milk. Stir together just enough that all the flour is picked up by the moisture. Fold in your raisins (or filling of choice).
Now you are ready to form and bake. I shaped my scone dough into a 1/2 inch disc and divided the disc 4 times to make 8 scones. Placed them on a lined sheet pan, washed them with rice milk, sprinkled a little extra sugar on top and baked them for about 20 minutes until slight golden. Make sure to turn them half ways into baking.
Allow the scones to cool for 10 minutes and serve.

Preparation Time: 
10 minutes
Cooking Time: 
20 minutes


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