Gluten-Free Cinnamon Raisin Scone Recipe

8 SERVINGS

Gluten-Free

2 3/4 cups – Bob’s Red Mill Gluten-Free Biscuit & Baking Mix

2 – eggs

1 cup – unsweetened almond milk

1/2 cup – cold butter, cubed (1 stick)

1 tsp – cinnamon

1/3 cup – monk fruit sweetener (Erythritol Free), stevia or organic coconut sugar.

2 Tbsp – buckwheat flour

1/2 cup – gluten-free all-purpose baking flour (to sprinkle counter with)

1 cup – raisins

Preheat oven to 400 degrees. Grease a round baking sheet or round stone. Mix eggs and unsweetened almond milk in a small bowl and set aside. Place baking mix in a large bowl. Mix in the cinnamon, monk fruit sweetener, & buckwheat flour to the dry baking mix. Use a pastry blender or a fork to cut in the cubes of cold butter until it is grainy. Add egg mixture and raisins to dry ingredients and mix until evenly moistened. Place dough on a lightly flowered surface, using a gluten free all purpose baking flour. Knead dough by folding it over itself several times. Then, form a round dough ball. Start to press it out with your hands until it is about 1 inch thick. Then, cut with a pizza cutter into 8 pieces. (Picture below to show what it should look like). Sprinkle with cinnamon and monk fruit sweetener. Place in preheated oven for 20 minutes or until toothpick comes out clean. As soon as it comes out, spread some coconut oil over the top.