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Prep time
30 minutes
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Cook time
35 minutes
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Serves
8
Author Notes
Flaky and buttery gluten free scones get a zip of flavor from raspberries and an extra punch of sweetness from white chocolate chips. —AStrayKitchen
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Ingredients
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3 cups
Bob’s Red Mill gluten free 1 to 1 flour blend
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1 tablespoon
Baking Powder
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1 teaspoon
Salt
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1/2 cup
White Sugar
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1/2 cup
Butter - cold
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1
Egg
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2/3 cup
White Chocolate Chips
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1 cup
Frozen Raspberries
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1 cup
Buttermilk
Directions
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In a stand mixer combine the flour, baking powder, salt, and sugar.
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Cut the stick of butter into cubes and add to the mixer. Mix until the butter is pea sized.
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Add the egg and buttermilk to the mixer and mix until fully combined.
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While the mixer is still running add in the white chocolate chips and then the frozen raspberries. Mix until they are just incorporated into the dough (try not to over mix or the raspberries will be mushes throughout the dough).
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Divide the dough in half and form into disks. Cover with cling wrap and chill for 20 minutes (or overnight).
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Arrange the scones on a baking tray and bake for 30-35 minutes. They will puff up slightly and start to become golden brown on the tops.
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Remove from oven and allow to cool slightly before moving to a cooling rack. Serve as soon as they are cool enough to handle.
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