Walnut Raspberry Drop Scone Recipe

Last year, my mom asked me to recreate a scone recipe that she liked from a local gluten free bakery.  They made a walnut raspberry scone recipe she just loved and missed after they closed down. I tried several iterations, adding more and more walnuts until the recipe was 50% walnuts.  It never really tasted nutty.  Much later she was able to get the recipe from the owners of the bakery.  It turned out that the secret to walnutty scones is to toast the walnuts. This really brings the flavor forward.  Mom, we lost you before I could make these for you again.  Happy Valentine’s Day. Here is my interpretation of walnut raspberry scones. 

Recipe for Walnut Raspberry Scones

To toast the walnuts, preheat the oven to 350 degrees f. 

Place a little over 1/3 cup walnuts in a single layer on a baking sheet.  Bake in the preheated oven for 5 minutes  remove from the oven, stir/turn over, and bake another 5 minutes.  Remove from the oven and cool.

For the scones:

Preheat the oven to 425 f.  Pulse in a food processor until it resembles coarse sand: 

1/3 cup toasted walnuts

Then add:

2/3 cup gluten free flour. I use Pamela’s artisan or Pamela’s biscuit and scone blend.

1/3 cup sugar

1 Tbsp baking powder (make sure it's GF)

1/2 tsp salt plus a pinch

Cut into pieces and drop in:

6 Tbsp cold unsalted butter

Cut the butter in with a pastry blender or two knives, coating the pieces with flour as you go, until the largest pieces of butter are pea-sized. Keep this mixture cold, chilling it in the refrigerator if the butter starts to soften.

Whisk together in a separate bowl:

3/4 cup cream (substitute unsweetened coconut cream if you are lactose intolerant)
1 egg

Add wet ingredients to dry ingredients. Stir until the mixture starts to hold together. Depending on your flour mix, the dough may be very sticky. While this makes it difficult to handle, it is okay. If the dough seems dry and won't hold together easily, add 1-2 Tbsp more cream. This dough should be pretty wet.  Wetter than normal scone dough. 

Drop the dough onto a baking sheet in 8 round scone shapes, press the dough down in the center, and fill with:

Raspberry jam

Brush the tops of the scones with additional cream if desired.  Bake at 425 degrees f for 11-15 minutes or until lightly browned.  

Enjoy your gluten free walnuts scones!


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