We've been very busy around here lately. Berry season is in full swing and that means it's picking time! Yesterday evening I took the kids out by myself to pick berries. Raspberries and blueberries. There is a small, family-run organic farm not too far away from us that offers u-pick organic berries. We go every year.
My 18 month old twins jumped out of the car last night and ran over to the raspberry bushes exclaiming, "wow, wowa, wow, wowa"!!! They began picking and gorging on the big, luscious berries immediately! And for the first time ever, filled their buckets with a few berries. We ended up picking 27.5 pounds of berries! I have to say that my girls are a big help and picked quite a bit themselves!
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This morning I made a raspberry scone recipe that I thought I would share. I made it the other day with chopped fresh cherries and almonds but I like them much better with the tart and tangy raspberries.
I have a cooking class tonight (7/16) at the Bellingham Food Co-op. For those of you that are local I think there still may be a few spots left. It is a yummy dessert class full of gluten-free, dairy-free, egg-free, soy-free, sugar-free desserts! Certainly not taste-free though! :)
Recipe from our Meal Planner
Gluten-Free Maple Raspberry Scones
Servings
8 scones
Cook Time
15 minutes
Prep Time
15 minutes
Enjoy these perfect little gluten-free and vegan scones during berry season! They are the perfect way to use up some of those freshly picked berries. You may also use frozen berries, just make sure to partially thaw them first! Replace the raspberries withfresh blackberries, black raspberries, diced fresh peaches, or blueberries if desired. With the added moisture from the berries and maple syrup I have made them into “drop” scones, a method that is much easier and quicker to prepare.
Tip
I don’t use agave nectar or honey in this recipe because of the higher temperature needed to bake scones. The high fructose content of these two sweeteners will cause the scones to brown very quickly. My favorite milk to use in most of my baked goods is unsweetened hemp milk or raw cashew milk.This recipe needs a higher fat milk. Rice milk or almond milk won't work as well and will yield a "cakey"scone. If you would like to use dairy products in this recipe, simply replace the shortening with cold, unsalted butter and the non-dairy milkwith heavy half & half or whole raw milk.
Ingredients
1½ cups brown rice flour
½ cups tapioca flour
1 tablespoons baking powder
¾ teaspoons xanthan gum
½ teaspoons sea salt
½ cups organic palm shortening
⅓ cups maple syrup
10 tablespoons cold non-dairy milk
2 teaspoons vanilla extract
1 cups fresh raspberries (or more)
Directions
- Preheat oven to 425 degrees F.
- Place the flours, baking powder, xanthan gum, and sea salt into a medium mixing bowl and whisk together well. Cut in the shortening with your fingers or a pastry cutter until coarse crumbs are formed.
- In a separate small bowl whisk together the syrup, milk, and vanilla. Add this to the dry ingredients and quickly mix together with a fork or wooden spoon until the dough thickens. Fold in the raspberries, being very careful not to over mix.
- Drop by the large spoonful onto a cookie sheet and bake for about 15 to 17 minutes, depending on the size of your scone.
Use this recipe in our Meal Planner
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Gluten-Free Maple Raspberry Scones
Posted In
baked goods berries breakfast egg-free GF/CF nut-free raspberries scones sugar-free vegan recipe
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.
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Comments
I have made this recipe twice now. They are great! Like most GF baked goods, they are best several hours within baking. The second time I used blackberries, very tasty as well. Thanks for the great recipe!
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Hi! These scones look delicious! I am very new to this style of cooking - the clean, gluten-free, vegan, etc varieties - and don't have all of these ingredients handy. Are there any substitutions/what does tapioca flour do differently from the other types of flour, and same with xantham gum and the shortening?
Thanks!
Laura
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Hey Ali,
Just have to let you know that this is our favorite (mine and the girls) breakfast treat! I love that it has just a little sweetness, but not much. The raspberries are so good in these, but if I don't have any, I use chocolate chips!
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We were picking raspberries and apples this weekend and along with making these delicious scones, I made another batch with mini chocolate chips! They were fantastic, 6 year old William especially loved them!
Deb
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I just did some substitutions: take out maple syrup, raspberries and vanilla and added 1 cup dairy-free pesto (the lemon basil pesto from the book)... they turned out really good!
I swear to you, I could have eaten all of them in one sitting ;)
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Funny it's July 16th (same date I commented last year) and I am reading about what to do with our raspberries again! We're growing lots of berries this year!
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Hello Ali,
I think I found the shortening at the coop. Jungle Shortening.
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Ali,
Rick and I are going to our church campout this weekend and am taking lots of your good food to share so people will see how good the food really is. I would like to make these scones but not sure where to find the shorting. Looked at Tara Org. and all I seen there was the a red one. I don,t remember seeing it at the co-op either. Please help if you can.
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Morning Ali!
I was wondering if fats can be substituted in scone recipes. I have another recipe that calls for canola oil, but I'd rather use the palm shortening like this recipe. Is it a one for one trade or something different, like the sugar sub.?
These scones are next on my baking list! We're batch baking/freezing since I am expecting our third child any moment now! :-)
Thanks
Sara (Austin, TX)
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They're lovely. I adore scones and these will work for me - no eggs, no gluten, no dairy. Yippee. Thanks!
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Thanks again Ali for another great recipe. My kids loved these and are begging me to go buy more raspberries.
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Thanks for the ideas! I have some additional restrictions so I used a mix of sorghum, millet, buckwheat and tapioca flours. Used coconut oil for the fat. My dough seemed way too runny for scones, even after I added more flour. So I just put the batter in mini-muffin tins and they tasted great! Oh, I added some walnuts too because I like walnuts in everything.
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I've been looking for a while (in vain) for a gf/df/sugar free scone recipe. Lucky for me I found this blog last week. This scone recipe is great! I used the fresh raspberries as recommended and also threw in a handful of organic cacao nibs, the scones came out wonderful! Thank you for sharing this recipe and creating this blog. There are so many gf blogs, but their recipes always use dairy, eggs and sugar. I have found so many recipes that I can use from your blog, so thank you.
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Thanks for another great recipe, Ali! I made a slightly modified version of these with blackberries this morning. Yum! I served my scones with chilled coconut cream as a clotted cream substitute and it worked out great. I have a picture of one on my blog: Eagle Loft Kitchen
Thanks again! I am still excitedly waiting for your next cookbook. :)
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I baked these scones with a friend today for Sunday brunch. She has been gf for a couple of years and I have been for a little over 6 months and we loved, loved these scones. We put butter on them and drizzled them with a little maple syrup as they came hot out of the oven--yummy.
I've been leery of the flour blends in a lot of gf baking as I've heard horror stories, so I was branching out a bit with these scones but your recipes all look so delectable that I was ready to try. Can I just say thank you? I took some home to my non gf extended family this evening and got lots of compliments.
Thanks for some delicious food.
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Jennifer - Thanks for sharing that a Blueberry Vegan, Gluten-Free scone works as well! :) I know the shortening thing is a little strange especially if you too have memories of crisco. It is a great alternative to butter for those either sensitive to dairy or vegan as I believe all of the vegan margarines contain soy. I could be mistaken though. I just have not gone label shopping in quite a while. I suppose you could use lard here as well if you wanted to have something more local than palm shortening.
I always enjoy giving my baked treats away, hope you found others to enjoy them as well! :)
-Ali
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Super wow! These are soooo yummy. I made them with blueberries since I had a lot of them on hand. Yumyumyumyum.
Using shortening for anything seems a little weird (the resemblance to crisco throws me for a loop). I paced around the store for a bit thinking about it before purchasing some. The idea of scones won over my mental thing against shortening :-).I have to hurry up and find some neighbors to give some to, or else I might just eat them all myself.
These are a fabulous treat!
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Thanks Tif, hope you enjoy these! I love your site and recently watched the cooking video of you making your gluten-free chocolate chip cookie recipe sweetened only with fresh dates....amazing! Thnaks! :)
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Ali,
wonderful recipe! I am looking forward to trying this one and the one with pumpkin seed flour. Fantastic idea!
Speaking of flours, there is a great resource and guide to gluten free flours on our site www.eatingforevolution.com
Love,
Tif
Tif
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Kim - Rhubarb sounds nice, let me know how it works out. The tartness would be a nice balance with the maple syrup. :)
CoconutGal - Yes we actually have an extra refrigerator AND a deep freezer in the garage. I still have loads of berries and cherries in the fridge waiting to be processed! The freezer is starting to fill up again now that July is here. Freezing is definitely my preferred method of preserving the harvest. Hope your mom enjoys the scones! :)
L - Thanks for your kind words, enjoy the scones! :)
Meghan - Thanks! I'll bet your mom will appreciate fresh scones! :)
-Ali
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Scones are my mom's favourite. I am going to surprise her with these.
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Yummy! Thank you as always for your creative recipes. Maple syrup is one of my favorite sweeteners; I think it's the flavor that does it for me. I'll be making these this weekend with the fresh raspberries from our bushes!
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Delicious Ali!!! CUTE photo :-)
27 pounds of berries? Wow! You must have an extra freezer or something? I wish we had picked more strawberries when the farm we go to had them. Now I won't have any for the winter :-(
These scones sound amazing! I think I need to make a batch for my mother. She is a scone lover and I am still working very hard on convincing my family that gluten free is delicious. Yummmy!
Hope you and your family are all well, xoxo
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This looks fantastic! I want to try it with rhubarb : ) I really like the blend of rice and sorghum, so I'm sure I'd love these. THanks for another great egg-free recipe!
-Kim // affairsofliving.blogspot.com
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Amy - Thanks, I do like the sorghum/sweet rice blend you spoke of before. I use that blend in a few of my recipes. After I made these scones I thought it might work well here too. We did have a great class last night, thanks. :)
Jennifer - Thanks for all of the suggestions for using raspberries! I hadn't thought to toss them in pancakes, that's a great idea! :) I have that issue too with the boys finishing their meal before I get a chance to sit down, it makes for an interesting dining experience to say the least! Enjoy your berry picking times! We'll be going a few more times this weekend to stock our freezer! :)
Pam - Thanks, raspberry scones are amazing, huh. :)
-Ali
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I love scones and with raspberries to boot...divine!
www.alovefornewrecipes.blogspot.com
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Oh boy, raspberries! We've been making all kinds of delicious raspberry things since it is that wonderful time of year. Your buckwheat pancakes are super fabulous with raspberries and oatmeal/raspberry pancakes work out well too. Yesterday morning I cut up oatmeal/rasp. pancakes for D., set it on her table, and it was gone before I served myself and returned to sit down with her! I am looking forward to making scones and perhaps some warm berry sauce too (not to go with them, but it's just on my list of must-make-during-berry-season)!
D. has had a few experiences tasting the not-quite-ripe berries this year. We're going picking on Tuesday and I imagine she might have some "wowa, wow" to say about it too :-). That is very sweet. It's delightful how kids relish the really small things in life!
Mmm. A dessert class. :-) I've been meaning to send a friend of mine who lives in Bellingham on my behalf. It'd be quite the drive from Santa Cruz or otherwise I'd be there!
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Had to stop in and see what you're cooking up. Beautiful as always!! And you always use a neat blend of flours.
I have 'experiment with new flours' on my to-do list - I have a standard blend that I mix and works every time. One of these days I will branch out and try new blends. It's just been so nice to not have any flour failures. Hope you had a great class!
- Reply
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