As some of you know, Saveur magazine is hosting their annual food blog awards. By clicking here, you can nominate International Palate for Best New Voice and anything else you think it deserves(Blog URL: international palate.wordpress.com) . Now, this would not the final vote but you can nominate the blog to become a contender for the award. Then, if it gets a nomination, you can vote for the blog to win an award…How cool is that?!?!?!?!
But now on to the recipe. Who inspires you to cook? Your family, your friends, celebrities, books? For me, my close group of friends inspire my cooking…(Friends:if you’re reading this, don’t let it get to your head). When they want a recipe, I post it. When they like a dish, I post it. When they eat something delightful, I replicate it and I post it. So why scones? One made scones and one asked for a recipe. Hence, I present to you Gluten Free Raisin Scones.
My mom originally got this recipe years ago in one of the local newspapers. Since it’s Lent, I’ve given up gluten. But I still wanted to make scones. So instead of anxiously waiting for Lent to end, I adapted her recipe to one that contains no trace of gluten. As you will see below, I used about 2 cups of flour(s) overall.If you choose to make them glutenous, just use 2 cups of all purpose flour, as in their original recipe.
Scones are perfect for breakfast, snack and afternoon tea. They can be made sweet or savory but I always have an affinity to sweet raisin scones. You can add chocolate chips instead or just keep them plain. If you choose to go the savory route, you don’t need to add any sugar or raisins. Even though these don’t have gluten, I find them to be better than glutenous scones because they have an earthy undertone to them due to the buckwheat. Now it’s time for you to determine whether you like them with or without gluten. So on to the recipe you go!
GF Raisin Scones
- 1/2 cup rice milk
- 1 tsp apple cider vinegar
- 1 egg
- 1/2 cup buckwheat flour
- 1/2 cup +3 tblsps almond flour
- 1 cup GF oat flour, or make your own by grinding gluten free oats in a coffee grinder or blender
- 1 tsp baking soda
- 3 tblsps coconut sugar, can be replaced with raw sugar or white sugar
- 1 tsp salt
- 6 tblsps butter, chilled and cubed
- 1/2-1 cup raisins
Preheat the oven to 400F.
In a small bowl, mix the rice milk with the apple cider vinegar. Let sit for 3 minutes.
Whisk in the egg to the rice milk.
In a large bowl, combine the flours, baking soda, sugar and salt.
Using a pastry blender or your hands, add the butter to the flour mixture and combine until it forms pebbles. Slowly add in your rice milk mixture. Fold in your raisins.
On an oiled baking sheet or baking sheet lined with parchment paper or a silpat, scoop the dough, leaving about an inch between. You should be able to make 12-18 scones.
Place in the oven and bake for 15-20 minutes, until golden around the edges. Let cool before serving.