GLUTEN FREE RASPBERRY SCONES RECIPES

Name: Decadent Gluten Free Raspberry White Chocolate Scones
Prep time: 13 min
Cook time: 17 min
Total time: 31 min
Yield: 16
Ingredients: 390 grams KA GF Flour (3 cups); 30 grams Baking Powder (2 Tablespoons ); ½ Cup White Sugar (110 grams); ½ teaspoon Salt; Zest One Lemon; 115 grams Salted Butter (1 Stick or ½ cup); ¾ Cup White Chocolate Chips (135 grams); 240 grams Sour cream (1 cup); 2 Teaspoons Vanilla Extract; 1 egg; 1 Cup Frozen Raspberries crumbled into small pieces (140 grams)

More about "gluten free raspberry scones recipes"

DECADENT GLUTEN FREE RASPBERRY WHITE CHOCOLATE SCONES ...

Decadent Gluten Free Raspberry White Chocolate Scones ... image

An ideal companion to coffee or tea, these gluten free raspberry white chocolate scones are lovely and soft in the middle with a crisp exterior from the sugar cooked on top. Best served fresh, these scones freeze and reheat in the oven well.

Provided by Adapted from the NZ Edmonds Cookbook

Categories Breakfast Dessert Snack

Total Time 31 minutes

Prep Time 13 minutes

Cook Time 17 minutes

Yield 16

Number Of Ingredients 11

Ingredients

390 grams KA GF Flour (3 cups)
30 grams Baking Powder (2 Tablespoons )
½ Cup White Sugar (110 grams)
½ teaspoon Salt
Zest One Lemon
115 grams Salted Butter (1 Stick or ½ cup)
¾ Cup White Chocolate Chips (135 grams)
240 grams Sour cream (1 cup)
2 Teaspoons Vanilla Extract
1 egg
1 Cup Frozen Raspberries crumbled into small pieces (140 grams)

Steps:

Preheat oven to 425°F / 215°C (standard bake) or 400°F / 200°C (convection / fan bake)
Whisk together Flour, Baking Powder, Sugar, Salt and Lemon Zest
Rub in grated butter until it resembles sand with small pebbles.
Add White Chocolate
Combine Sour Cream, Egg and Vanilla and cut into dry ingredients with a butter knife until it forms a soft dough.
Crush frozen raspberries and quickly mix into dough so they don't melt
Divide dough into two balls on floured parchment paper and sprinkle with 2 - 3 Tablespoons of sugar each. Flatten into disks about 1 ¼" (3 cm) thick.
Cut each disk into 8 wedges with a sharp knife, you should have 16 wedges total.
Bake for 16 - 18 minutes. Cool on cooling rack once baked.

Nutrition Facts : ServingSize 1 scone, Calories 231 kcal, CarbohydrateContent 28 g, ProteinContent 3 g, FatContent 13 g, SaturatedFatContent 7 g, CholesterolContent 35 mg, SodiumContent 633 mg, FiberContent 3 g, SugarContent 7 g

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PALEO RASPBERRY SCONES - APPLES FOR CJ | APPLES FOR CJ

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GLUTEN FREE WHITE CHOCOLATE RASPBERRY SCONES - THE WOOD ...

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