Gluten Free White Chocolate Chip Raspberry Scones

These scones make a delicious breakfast dessert. Substitute the raspberries for blackberries, blueberries, or a combination of all three.

Ingredients

Dry ingredients

  • 2.5 cups Gluten Free Flour
  • 1 tbs Sugar
  • 1 tbs Baking Powder

Wet ingredients

  • 1 Egg
  • 12 tbs Butter, frozen
  • 0.75 cups Milk

Fillings

  • 1 cup White Chocolate Chips
  • 1.5 cups Raspberries (fresh or frozen)

Glaze

  • 0.25 cup Almond Milk
  • 2 tbs Butter
  • 1 tsp Vanilla Extract
  • 1.5 cup Powder Sugar

Directions

Prepare dough 20 minutes

  1. Preheat oven to 375 degrees fahrenheit.

  2. Use a cheese grater to grate the frozen butter sticks.

  3. In a large mixing bowl, combine the flour, baking powder, and sugar.

  4. Add the butter, and then the milk and egg. Mix until combined, being careful not to over-mix.

  5. Mix in the berries and white chocolate chips.

Make scones 25 minutes

  1. Turn the dough out onto a floured surface and cover with parchment paper. Form into a 1-inch thick square, using the parchment as a barrier to prevent your hands from getting sticky.

  2. Cut the dough into equal-sized squares. I usually cut into 16 so I can have smaller scones, but you can cut into as few as 12 or 9 for larger ones.

  3. Place scones on a baking sheet lined with parchment paper or silicone liner.

  4. Place in the oven and bake until golden brown, 20-25 minutes. You may need longer if you use frozen berries.

Make glaze 10 minutes

  1. Heat the milk and butter in a small saucepan set over medium heat until steaming, about 3-5 minutes. Remove from the heat. Cover and steep 5 minutes. Stir in the vanilla and powdered sugar, adding more to your taste.

  2. Drizzle the glaze over the baked scones and enjoy!