Seeing as we all tend to have a ton of time on our hands, this could be the perfect time to experiment with new baking ideas….This is a recipe from our book, Made With Love.

This is a lovely wake-up bite on a Sunday morning. Imagine the aroma of delicious raspberries baking in the oven. We love these with our Raspberry Sauce or Lemon Glaze.

Active time: 15 minutes

Total time: 30-35 minutes

1 ½ cups GF all-purpose flour

½ cup white rice flour

1 tablespoon baking powder

½ teaspoon xanthan gum

½ teaspoon sea salt

1/3 cup coconut oil

½ cup organic cane sugar

1 tablespoon lemon zest

1 tablespoon vanilla extract

1 cup fresh/frozen raspberries

1 teaspoon rice milk

1 teaspoon cane sugar

  1. Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper.
  2. In a medium bowl, whisk together the GF flour, rice flour, baking powder, xanthan gum and salt.
  3. Add the coconut oil, sugar, lemon zest and vanilla. Stir until a thick, slightly dry batter is formed. Slowly pour 1 cup of hot water into the batter and mix thoroughly. Using a rubber spatula, gently fold in the raspberries, just until they are marbled throughout.
  4. Pour batter into prepared pan and smooth the surface with oiled hands. Brush with rice milk and then sprinkle with sugar
  5. Bake for 15 to 18 minutes or until a cake tester inserted in the middle of a scone comes out clean.
  6. Let the scones cool in the pan for 15 minutes, then carefully cut them into 8 wedges. Transfer the scones to a wire rack to cool completely. Drizzle with Raspberry Sauce (page xxx) or Lemon Glaze

Makes 8 scones

Kelly Childs

Author

Kelly is the co-founder and co-owner (with her daughter Erinn) of the ever popular, Kelly's Bake Shoppe, where 1000's flock to on a weekly basis. She lives in downtown Burlington with her husband Ken. You can find Kelly developing new content and recipes, creating marketing content and building new business ideas with her daughter Erinn. They are now writing their 2nd cookbook that is due to come out in 2020.

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