These are called Raisin Scones, primarily because that’s what I had in the cupboard one Sunday when I had a carb craving and felt like doing some baking. They can easily be made as Date Scones, or Cranberry Scones, or whatever dried fruit takes your fancy. For some reason, my cupboard seems to be full of raisins. I don’t usually bake these often, as they don’t mix with my insulin resistance too well. But sometimes a girl just needs some carbs! Like most gluten-free baking, they’re a bit more dense than your regular wheat scones, so they will fill you up pretty quickly!
Because they’re so easy to make, they also make a great impromptu snack for unexpected guests. If you want to go really decadent, serve the scones fresh out of the oven with some whipped coconut cream and jam…. Mmm…
Tea and scones anyone?
Raisin Scones
Ingredients
- 1/2 cup tapioca flour
- 1/2 cup chickpea flour
- 1/2 cup quinoa flour
- 1/2 tsp xanthan gum (or guar gum)
- 3 tsp baking powder
- 80 grams dairy-free margarine
- 1 cup raisins or other dried fruit of choice
- soy/rice/almond milk enough to make a soft dough
Instructions
- Either grease a baking tray or line with non-stick paper. Preheat the oven to 180°C/350°F.
- Sieve all of the flours and dry ingredients into a bowl, and mix until thoroughly combined.
- Add the dairy free spread/margarine and, using your fingertips, rub the margarine and the flour together until the mixture resembles fine breadcrumbs.
- Mix in the raisins. If you don’t like raisins, then you can easily use sultanas or chopped dates instead.
- (If using dates, make sure you soak them in hot water for an hour first, so that they’re nice and soft).
- Pour in just enough milk to make the mixture come together into a firm dough. If the mixture is a little sticky, then use a bit more tapioca flour until you get the right consistency.
- Using your hands, break off a small handful of the dough and form a small ball. Place on the baking tray and lightly press down – repeat this process until all the dough has been used up.
- Bake the scones in the oven for about 15-20 minutes, until they have risen and are lightly browned on top.
- I find these are best served reasonably hot and fresh out of the oven. Serve with some dairy free spread, jam, or even cream… whatever takes your fancy!