Raspberry white chocolate scones (with a gluten free option)

Gluten free raspberry white chocolate scones

Gluten free raspberry white chocolate scones

A few years ago my husband brought home from the bakery a delicious raspberry white chocolate scone.  They were so good that I decided to find a recipe and make it my own.  It took a few tries to find something because where possible I try to come up with gluten free versions that taste as good as the wheat flour original.  Sometimes you can’t quite come up with a good replacement for the wheat flour, but this time I did.

Raspberry with white chocolate scones (with a gluten free option)
 
Prep time

Cook time

Total time

 

Author:
Serves: 8+

Ingredients
  • 2 cups all-purpose gluten free flour (Bob’s Red Mill) If you want regular wheat flour scones, substitute the same amount
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ⅓ cup cold butter, cut into small pieces (size of a pea)
  • ¾ cup raspberries (fresh or frozen)
  • ½ cup white chocolate chips
  • 1 large egg
  • 1 teaspoon Kirkland pure vanilla extract
  • ⅓ cup raspberry or vanilla yogurt
  • ¼ tsp salt

Instructions
  1. Preheat oven to 350 degrees F
  2. In a large bowl mix together the flour, sugar, baking powder, and salt. Add butter and using a pastry blender (or your hands) mix until the mixture resembles coarse sand.
  3. Gently fold in the raspberries and white chocolate chips and then set aside.
  4. In a second bowl, lightly beat the egg and then add in the vanilla, and yogurt.
  5. Pour the egg mixture over the scone batter and lightly mix until the dough comes together. The dough will be sticky.
  6. With a big spoon scoop out a portion of the batter and use your hand to shape it into a ball. Place the ball onto a baking sheet lined with parchment paper and flatten the ball a little bit.
  7. Bake for 25-30 minutes, or until lightly browned.