Gluten Free Raspberry Scones with Crumble Topping
Gluten free raspberry scones are topped with a cinnamon crumble 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
- 6 tablespoon cold dairy free butter or coconut oil
- 1 egg
- 6-8 tablespoon dairy free 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
- 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
- In a small bowl, combine the crumble ingredients together until they hold together when pinched. Set aside
- Whisk together the flour, baking powder, sugar and salt for the scones in a medium bowl.
- Whisk together the egg, vanilla extract, and yogurt in a large bowl. Set aside.
- Cut cold butter into flour mixture using a pastry cutter or fork until you have a sand-like texture with coarse crumbs.
- Add the remaining wet ingredients to the dry ingredients and use a fork to combine the scone dough until it holds together.
- Fold in the raspberries then form the dough into a round shape on a parchment paper lined baking sheet. The disk should be about 8-9 inches in diameter and about an inch thick. Sprinkle the crumble evenly over the top and press down gently so it sticks.
- Place the baking tray with the dough in the fridge for 30 minutes. This helps the scones hold their shape and bake into crispy, golden perfection instead of flat or tough scones.
- Preheat the oven to 350F.
- When ready to bake, slice the dough into 8 scones and separate them on the baking sheet. They will expand during baking.
- Bake for ~30 minutes until golden brown.
- Let cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.
- When ready to serve, mix together the powdered sugar and yogurt until you have a thin mixture. Add more yogurt if it is too thin. Drizzle over the tops of the scones and enjoy!