Raspberry Gluten-free Scones, Paleo Style



As many of you already know, I'm a big fan of scones.  I already have a collection of gluten-free scone recipes that I've adapted and created from scratch.  I also collect other peoples' scone recipes, and I even have a Pinterest Board dedicated to gluten-free scones.  While searching for all the best gluten-free scone recipes on Pinterest, I came across a paleo scone recipe that I thought sounded good.  I already had a recipe that sounded similar, but for friands.  I thought I'd adapt that friand recipe for making paleo scones.  They turned out amazing, with a nice savory/sweet balance.

Gluten-free Scone Recipe, Paleo Style


 Makes 3-4 Scones - double the recipe for a full batch

Pre-heat oven to 400 degrees F.  In a medium bowl, mix:

100g almond flour
18g tapioca flour
a pinch of salt
15 raspberries, fresh or frozen

In another bowl, warm until melted:

1 Tbsp lard
2T honey (or more for a sweeter scone)

In another small bowl, whisk:

1 egg

Mix the wet ingredients into the dry ingredients thoroughly until a thick batter forms.  Spoon the batter into a scone pan like the one shown below.  (You could try dropping the batter onto a baking sheet to cook free-form round scones.  I haven't tried this, but I bet it would work.)  Cook at 400 degrees for 10-12 minutes or until they start to brown a little on the top and a toothpick inserted in the center comes out clean.



Serve for tea and enjoy!

Comments

Jé said…
Mium! Next time, I double the recipe :)
August 22, 2013 at 6:51 PM
Post a Comment

Popular posts from this blog

Gluten-free Sourdough Discard Bread

Image
You’ve made your gluten free sourdough starter . What now?   The discard, or unused portion of the starter can be repurposed in a number of ways.  It’s the part of the starter that you don’t need to refresh or to use to leaven bread. You can throw it out, or you can use it to replace some of the flour and water in other recipes.  It adds a great texture and flavor to recipes, and it’s particularly useful for gluten free recipes. There’s something about gf grains that benefits immensely from the fermentation process. They become more flexible, more workable, and much tastier. In this bread recipe the sourdough starter lends the bread strength, flexibility, and flavor. Want a sandwich loaf recipe? Check out my  Yeasted Sourdough Sandwich Bread . Why is it not a regular sourdough bread?  This bread is considered a discard bread, or sometimes called a hybrid loaf, because it contains sourdough but it's leavened with commercial yeast. What does it taste like?   ...
Read more

Quick Yeasted Sourdough Sandwich Loaf Recipe

Image
Readers have been asking if they can bake the Gluten-free Sourdough Discard Bread in a bread tin.  The answer seems to be yes, it usually works.  However, I've created this new recipe that is more of a sandwich style loaf.  This recipe is a single rise recipe, so it's quick and easy. Need to create a sourdough starter? This is the method I use most:  https://glutenfreegourmand.blogspot.com/2021/10/sourdough-starter-ready-to-use-in-3-7.html Why yeasted sourdough?  Sometimes it's tricky to get a great rise out of sourdough when you're first starting out.  Also, creating a new sourdough starter creates a bit of discard that can be used up in other recipes to improve the flavor and texture of the product. This recipe adds a little baker's yeast to help the rise and get the loaf in the oven more quickly.  This is a sourdough discard recipe but you can use active starter if that's what you have.  Yeasted Sourdough Sandwich Loaf Recipe Dairy-free, c ont...
Read more

Mild Country White Sourdough Bread

Image
I gave up on producing a showy loaf a long time ago.  I always rolled my eyes a little when I saw photos online of perfect bloom or wide-open crumb.  "The mustard is going to just fall right through," I would think to my self disapprovingly, shaking my head a little. It turns out, I was just jealous. After a decade of gluten-free bread baking and recipe development, and through a collaboration with some other bakers, I've come up with a gf sourdough bread recipe that produces an open crumb, a large bloom, and sometimes, if I'm lucky, an ear.   The bread has a very mild, pleasant sourdough flavor and is very light in color. The crumb is very open but not too delicate.  It has a chewiness to the texture that I associate with a good sourdough bread.  The crust gets a nice browning and it toasts up nicely. And I don't mind the mustard falling through as much as I thought I would. Many thanks to Michael Hollesen who came up with the original version of this reci...
Read more