Wether you are heading to a brunch, or looking for something to pair with your morning tea, these gluten free white chocolate raspberry scones will do the trick. These scones are not only easy to whip up with only one bowl, they also feature my favourite scone combination – white chocolate and raspberry.

Ingredients

Fruit: I live in Alberta, where it is cold….most of the time which is why this recipe can use fresh OR frozen fruit.

White Chocolate: White chocolate is one of two of the ingredients that are the star of the scone. I used white chocolate chips as I had them on hand, but you could use white chocolate chunks you cut off a block of chocolate…just make sure they are cut in smaller sizes so every scone gets to enjoy this lovely ingredient. This time I used Callebaut white chocolate chips.

Flour: If you read my about page, you will know that I love using Bob’s Red Mill 1-1 Gluten Free Flour. The flour is super easy to sub into any recipe. I use it in baking, some of my bread making and cooking to thicken up soups or scallop potatoes.

Buttermilk: If you are anything like me, you never have buttermilk on hand, or you only need a little bit there is no point. I have invested in powdered buttermilk that I now use every time I need it! It is life changing! You follow the instructions on the package, but you just add water, stir in the right away and you are ready to use it.

Bringing the scone dough together

You will put the dry ingredients in a bowl together and put in chunks of cold butter. Now comes the fun part. I use my hands instead of a pastry cutter as I know the texture I’m after and it saves on another dish that really is not needed. What I do is find a chunk of butter and rub it between my thumb and index finger with the flour. It creates flatter pea sized pieces through the flour. Once I cannot find anymore large chunks of butter, I pour the buttermilk in the bowl. I use my hands to mix the bottom flour mixture on top of the buttermilk.

You know when it is done mixing when you take a handful and press it in a fist. If it stays in its shape, you are good to move on to the next step. If it doesn’t, then you can add more buttermilk but a tablespoon at a time. Mix the white chocolate and raspberries in to the mixture to evenly distribute. Once that is all mixed up, you can start shaping!

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Shaping the scones

I stick with a traditional triangle shape for my scones. This way you can put all the scone dough in the middle of your parchment covered cookie sheet and shape it like a disk. Once you do that than you cut it in half, in half again and in half again, so you will get 8 triangle pieces.

You can also cut the scone into squares. To do this you would place your dough in the middle of a parchment covered cookie sheet and shape it in a square. Then you can cut your scones in squares.

Another way you can shape your scones is round. This one requires a circle cookie cutter. No need to roll out the dough, you will put the dough in the middle of parchment paper and you will “cut” the round scones from the dough disk, and position them on a parchment cookie sheet for baking. Don’t worry about repacking the dough to continue cutting. You can pack the scraps into the cookie cutter to make it easier. The only thing I urge you is to refrain from handling the dough a lot. It just means the butter could start to get soft from the warmth of your hands. If you have been working it a lot, I would pop the cookie sheet with your scones on it into the fridge or freezer for 10 minutes.

different flavour combinations

This scone recipe is so versatile and easy to sub out ingredients. I love the tart raspberries mixed with white chocolate, however there are endless flavour combinations you can try. All you have to do is sub the weight of the raspberries and white chocolate out for your flavour combination.

• Cheddar cheese and chive: a savoury scone great for brunch or paired with your favourite soup
• Blueberry with lemon zest
• Strawberry rhubarb
• Chocolate chip
• Apple with a caramel drizzle

Drizzle

I have made these scones multiple times… sometimes I add a white chocolate drizzle and sometimes I keep it off. It all depends on if I’m after more of a raspberry flavour or if I want a white chocolate kick. To create the drizzle it is very easy. Heat up white chocolate chips in the microwave in 30 second increments until it is mostly melted. Then continue to stir until it is all melted. Once it is fully melted, scoop the melted white chocolate into a sandwich bag, and cut off the corner. Scones are already rustic, so there is no need to put it in a pastry bag with a tip. I then pipe the white chocolate is lines.

Storing scones

If you haven’t already whisked these scones off to a brunch with the ladies, there are a variety of different ways to storing these scones. I recommend putting them in an air tight container like a ziplock bag or Tupperware. You can freeze them for short term, put them into a ziplock freezer bag on a single layer. I would pull one out at a time, and heat it in the microwave for 30 seconds at a time until it is warmed up.

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Did you make this recipe?

Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.

While I have you here, may I suggest few you try next:

• Gluten Free Triple Berry Muffins
• Gluten Free Lemon Ricotta Cookies

Until next time. Keep following and commenting. Join me on Instagram, where I will be revealing my secret tips and tricks! Yes, that’s right!