Walnut Raspberry Drop Scone Recipe
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
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.
3/4 cup cream (substitute unsweetened coconut cream if you are lactose intolerant)
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.