Raspberry Scones

Gluten-free raspberry sconesMay. May Day, Cinco de Mayo, Mother’s Day, and Memorial Day (the official start of summer). It’s the month of sunshine and celebrations. Of stretching out on the mat and getting out into the sunshine; making the most of our longer days and mild temps. It’s about getting together to acknowledge, to love, to eat, to share.

With so much goodness coming us this month, I figured an easy to make, easy to share recipe is just what we needed. What better thing to share than fresh baked scones? These tasty gems are heavenly just out of the oven but travel well whether you want a snack after a good hatha flow, need a treat to share for a May brunch, or want to bake up something special for the mom’s in your life. So, pick up some of  favorite fruits (these don’t just have to be raspberry), grab your gluten-free flour mix and get your bake on! And here’s a tip for you Mom’s…whether or not your kids are asking, “What do you want for mother’s day breakfast?” just print out this recipe and leave it in a place where they’ll have the best chance of seeing it. If they’re smart they’ll get the hint!

What You’ll Need:

For 8 large or 12 small scones

  •  2 ¼ c gluten-free flour blend*
  • ¼ cup organic sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 4 tablespoons vegetable shortening**
  • 2 organic free-range eggs***
  • 2 teaspoons vanilla
  • 1 teaspoon apple cider vinegar
  • up to 1/3 cup non-dairy milk****
  • zest of one small lemon
  • 1 pint fresh or 1 cup frozen raspberries
  • powdered sugar for dusting

Cooking Directions:

  1. Heat oven to 375°.
  2. Line a baking sheet with parchment paper.
  3. In a 1-cup measuring cup, crack in the two eggs and add the vanilla and vinegar. With a fork, beat lightly until eggs are broken up.
  4. In your mixing bowl, measure in the flour mixture, sugar, baking powder, baking soda, sea salt, shortening and lemon zest.
  5. With the mixer on low, add in the egg mixture.
  6. Once it is all just combined, slowly start pouring in your non-dairy milk. It usually takes about ¼ of a cup but if the dough is still dry, add in the rest of the milk. You want the dough to be a little sticky.
  7. Once the dough has come together, turn off your mixer and add in the raspberries stirring by hand, just until combined. A few may break while stirring them in but be gentle; you want to make sure some stay whole.
  8. Spoon them onto the lined baking sheet, spacing them evenly. The will grow and expand slightly while cooking so make sure to give them about an inch in between your rows.
  9. Bake 16-20 minutes.
  10. You want the tips to just be turning slightly brown. And the top of the scone should be firm, and not give if you press it lightly (that’s how you’ll know it’s baked through the middle). If not done, continue baking in 2-minute increments until done.
  11. Let cool on the pan 5-10 minutes before transferring to a wire rack or a plate (let’s be honest – warm, fresh-baked scones are irresistible!). Make sure to give a light dusting of powdered sugar just before serving. If you dust them too early, the berries will absorb the sugar and your powdered sugar will look patchy.

Cooking Notes:

* Make sure your flour blend has xantham or guar gum in it otherwise your scones won’t hold together. I would recommend Bob’s Red Mill 1-to-1 Baking Flour (NOT the All Purpose flour which has garbanzo bean flour in it…which will make your scones taste a little off). The 1-to-1 Baking Flour has xantham gum in it. I used Trader Joe’s gluten-free flour for these scoones but it does not have xantham gum in it. I added 1 teaspoon of xantham gum to the recipe and added it into the mixing bowl with the dry ingredients. You’ll want to do the same if use a flour blend that doesn’t have xantham gum in it.

** I use Spectrum shortening in my scones. If you can’t find it (our Orange County Sprouts and Mothers carry it), coconut oil would be a great substitute as would Earth Balance Vegan Butter sticks or shortening sticks.

***You could make this egg-free by substituting 2 tablespoons ground flax seeds mixed with 6 tablespoons water. Or by using Ener-G egg replacer but they’ll be a little more dense when they bake.

**** Coconut milk is my go-to for non-dairy milk replacers when baking. I used it in these scones as it adds an extra little bit of creaminess to the mix but almond, rice, and soy milk would also work just as well. Just make sure it’s unsweetened.

Fruit Combos – I went for a classic spring combo of raspberries and lemon. But with the basic scone mix, you can let your creativity go wild and make batches to go with just about any meal you’re cooking up. The basic scone has just the tiniest hint of sweetness so sweet and savory combos would work wonderfully here. Consider:

  • Blueberries
  • Blackberries and lime zest
  • Raisins and rosemary (sprinkle a little course sea salt on top)
  • Strawberries
  • Peaches and some chopped crystalized ginger
  • Or anything else you cook up!

May QuoteIf you’re anything like me, you’ll be dancing around the oven counting down the minutes when you can pull your fresh baked scones out of the oven. Me? I’m often dancing to the Diana Krall radio station on Pandora. And once they’re baked and slightly cooled, I love to grab a scone, grab a book, and curl up for a little quiet time. May you have a gentle, refreshing and nourishing May, too.

 

 

 

 

 

Yoga Sol Recipes - Marisa Voorhees