What? Gluten-Free Raisin Scones rival the best traditional scones I have ever had?
How do I describe a scone? Like a sweet biscuit, kind of crusty like a biscuit and sweet like a muffin.
While on vacation, I try to bring foods that, like these scones, make the perfect breakfast or snack and are great on the go. These scones travel well and will last a few days. Perfect for a weekend away, especially when the destination is a drive away.
How To Make Gluten-Free Cinnamon Raisin Scones:
- Preheat oven to 350 degrees F.
- Gather the ingredients.
- In a medium-sized mixing bowl, add the dry ingredients (almond flour, arrowroot powder, ground cinnamon, baking powder, and sea salt). Whisk until well combined and there are no lumps.
2. Add the wet ingredients (egg, coconut oil, vanilla, maple syrup) and mix well. Next, add the raisins and stir to combine.
Tip: it’s sometimes easier to use your hands to combine at this point.
3. Place the dough on a parchment-lined baking sheet and mold into a round (1 inch high by 5 1/2 inches in diameter). Cut four equal pieces.
4. Mold the pieces into scone shapes and place them on the baking sheet so they are not touching for baking.
5. Bake for 15-20 minutes until the exterior is slightly browned. See the photo below.
Tip: Keep an eye on them as they bake so they don’t burn.
Out of the oven, these scones were a little toasty and crunchy on the outside and soft on the inside. Can you see this from the photos? Total yum!
Tips For Making Almond Flour Scones:
- Do not overmix the dough. Once ingredients are combined, you are done.
- Use ingredients that are room temperature.
- Use blanched almond flour for the best results.
What Can I Use Instead Of Eggs In Scones:
- Eggs are leavening agents and are needed for this recipe. There may be some recipes where the eggs are not required and chia eggs, flax eggs, and other egg substitutes may work.
How Do You Bake Scones:
- Preheat oven to 350 degrees F., line a baking sheet with parchment paper, place scones on the baking sheet and bake for 15-20 minutes until slightly browned.
More Gluten-Free Scones To Try:
Glaze For Scones:
- Place 1/4 cup organic confectioners sugar in a small mixing bowl.
- To this, add about 1/2 – 1 teaspoon unsweetened almond milk (you could sub another nondairy milk).
- Whisk until you have the glaze consistency. You could add a few drops of vanilla extract if you wish.
- Another option is to add a juice (like lemon or orange) in place of the almond milk to make a flavored glaze.
Chocolate Chip Scones:
- Omit the raisins and ground cinnamon and add 1/3 cup dairy-free, gluten-free chocolate chips.
Gluten-Free Raisin Scones that are dairy-free, grain-free, allergy-friendly! Breakfast scones perfect with a cup of tea! Almond Flour Scones and Paleo scones!
- 1 1/3 cup blanched almond flour
- 1/2 cup arrowroot flour
- 1 teaspoon cinnamon
- pinch sea salt
- 3 tablespoons maple syrup
- 1 teaspoon baking soda
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1 large egg (I use organic)
- 1/2 cup raisins
Preheat oven to 350 degrees F.
Prepare a baking sheet by lining with parchment paper.
Place all ingredients in a mixing bowl and stir until combined.
Pour mixture onto a prepared baking pan with parchment.
Mold into a round (I usually make a 5 1/2" round approximately 1" thick). Cut 4 slices and separate so they are not touching when baking.
Bake for 15- 20 minutes until slightly browned on top.
Cool and glaze if desired. Try some dairy-free spread or your favorite jam smeared on top. Store in an airtight container for up to a few days. They tend to be best on the first day.
This recipe was originally published on October 30, 2015. The post was updated with new photos, a video, and tips in November 2019.