Gluten Free Raisin Scones

by Jonathan Cheung

Served with butter, summer berry jam and a dab of whipped cream makes these a wow!

[Total: 4 Average: 4.8]


  • 3 cups / 750 ml Dainty Gluten Free All Purpose Flour
  • 4 1/2 tsp Baking Powder
  • 1/4 cup / 65 ml Sugar
  • 1 tsp Salt
  • 1/2 cup / 125ml Unsalted Butter, frozen
  • 3/4 cup Raisins or Currants
  • 1 1/2 cups / 380ml 35% Whipping Cream
  • 1 large Egg Yolk
  • 1 tbsp Water



Preheat oven to 425*


Place the flour, baking powder, sugar, and salt in a large mixing bowl and stir together.


Using a box grater, grate the frozen butter and mix into the flour mixture**


Stir in the raisins or currents and pour in the cream. Using a spatula, stir until it starts to come together. Using your hands, press the remaining bits together to form one large mass. Place on a clean counter and shape into a circle, while pressing it down to about ¾ inch thick. Using a sharp knife, cut the circle into 8 equal wedges.


Place the cut scones onto a lined baking sheet.


In a small bowl, whisk the egg yolk and water until smooth. Brush a generous amount on top of the scone. Place in the oven and bake for 15-17 minutes, or until the top is golden. Remove from the oven and allow to rest for 10 minutes before serving.


**Alternately, cut the cold butter into large dice and place in the bowl of a food processor, along with the flour, sugar, and salt. Do 4 or 5 one second pulses until the butter breaks down to pea size pieces. Pour into a large mixing bowl and continue with step 4.

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