Gluten Free White Chocolate Raspberry Scones
Easy and delicious gluten free white chocolate raspberry scones will be a crowd pleaser for any brunch. This scone recipe is very versatile in the fruit or fixings you add.
Equipment
- 1 large bowl
- 1 Baking sheet with parchment paper
Ingredients
- 320 Grams Bob’s Red Mill 1-1 Gluten Free Flour (If you are substituting for another gluten free flour, if it does not have xantham gum, add 2 tsp of xantham gum)
- 1 ½ Tsp Baking Powder
- ½ Tsp baking soda
- 3 Tbsp white sugar
- ½ Tsp salt
- 130 Grams Cold and Cubed Unsalted Butter (If you are using salted butter, omit salt from above)
- 140 Grams Buttermilk
- 100 Grams Raspberries (If you have fresh raspberries, lay them on a plate and put them in the freezer until you are ready for them.)
- 100 Grams White Chocolate Chips
Instructions
- Preheat your oven to 375F. Line your baking sheet with parchment paper.
- Add the gluten free flour, baking powder, baking soda, sugar and salt to a large bowl.320 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 1 1/2 Tsp Baking Powder, 1/2 Tsp baking soda, 3 Tbsp white sugar, 1/2 Tsp salt
- Cube the cold butter and cut it into the dry ingredients. You want the mixture to look dry with pea sized butter lumps throughout.130 Grams Cold and Cubed Unsalted Butter
- Pour in 3/4 of the buttermilk into the dry ingredients and incorporate the buttermilk throughout the dough. Add the rest of the buttermilk. You will know when you are done because you can squeeze some of the dough in your hand and it holds together.140 Grams Buttermilk
- Add the raspberries and white chocolate chips to the mixture and gently incorporate.100 Grams Raspberries, 100 Grams White Chocolate Chips
- Turn the dough onto a floured countertop or sheet of parchement paper.
- Form the dough into a disc. Cut the disc until you get 8 triangles.
- Move the triangles to your baking sheet lined with parchement paper. The triangles should be at least 1” away from each other.
- Lightly sprinkle them with sugar. This step can be omitted if you would like to do a white chocolate drizzle on top after they bake.
- Bake the scones for 25 minutes until lightly golden brown.