Gluten Free Raspberry & Cream Scones
Gluten free raspberry scones are topped with a crumble topping and finished off with a sweat cream drizzle. These delicious scones are also dairy free, nut free, and refined sugar free. They make a delicious snack, breakfast, or dessert!
Servings 8 scones
Ingredients
Scones
- 1 ¾ cup 1:1 gluten free flour sifted
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup coconut sugar you can also use white sugar
- 6 tablespoon (vegan) butter
- 1 egg
- 6-8 tablespoon (vegan) yogurt or coconut cream
- 1 teaspoon vanilla extract
- ¾ cup frozen raspberries, tossed in 1 tablespoon of flour
Crumble Topping
- ½ cup 1:1 gluten free flour
- ¼ cup coconut sugar or white sugar
- ¼ teaspoon cinnamon
- 2 tablespoon melted butter or coconut oil
Sweat Cream Drizzle
- ¼ cup powdered sugar *see notes above for making your own with coconut sugar
- 1-2 tablespoon yogurt or coconut cream
Instructions
- Whisk together the flour, baking powder, sugar and salt for the scones and place in the fridge.
- Whisk together the egg, vanilla extract, and yogurt/coconut cream and set aside.
- Cut your butter into cubes and add it to the flour mixture. Use a pastry cutter or fork to cut in the butter until you have a sand like texture, with little pea-sized bits of butter (the butter should be mostly broken down, but not melted).
- Add the remaining wet ingredients and use a fork to combine the dough until it holds together. If it is not coming together, add more yogurt/coconut cream 1 tablespoon at a time.
- Mix in your raspberries then form the dough into a disk on a parchment lined baking sheet. The disk should be about 8-9 inches in diameter and about an inch thick. Place the dough in the fridge for 30 minutes.
- While dough rests, make your crumble topping by mixing all crumble ingredients together with a fork.
- Preheat the oven to 350F.
- When ready to bake, top the scones with the crumble topping, pressing down gently. Slice the dough into 8 scones and separate them on the baking sheet. They will expand during baking.
- Bake for ~30 minutes until golden.
- Let cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.
- When ready to serve, mix together ¼ cup of powdered sugar with 1 tablespoon of yogurt/coconut cream until you have a thin mixture. Add more yogurt if it is too thin. Drizzle over the scones and enjoy!