Gluten Free White Chocolate and Raspberry Scones

Yummy yummy yummy I've got love in my tummy! Haha! Hello there lovely people, it's Jo from An Easy gluten Free Life here and I'm just enjoying a warm Raspberry and White Chocolate scone with a cup of tea while I write... some days I love my job ;) Okay, I admit it, I've had a couple of these scones with a cup of tea in the past few weeks...and you won't believe why. I spent a while looking up gluten free scone recipes and finally settled on a basic version of the one below from Coeliac Sanctuary .


I then proceeded to plough on, full steam ahead on auto pilot, and make two batches of scones with Plain flour, despite their recipe saying Self-Raising flour very clearly, oops! They were tasty enough with the plain flour but unsurprisingly, they were flat as pancakes. When I actually thought about it and used self-raising, they came out much better. I always like to add a touch of cornflour to scones, I find it helps create a smoother texture and they hold a lot better, so I have tweaked Coeliac Sactuary's recipe to accommodate for some cornflour.


Gluten Free White Chocolate and Raspberry Scones 


Makes 6 large scones



* 275g gluten free self-raising flour (I used Asda Free From)

* 75g cornflour

* 80g cold butter, cubed

* 35g granulated sugar

* 2 large eggs

* 130ml semi-skimmed milk

* 100g chunky white chocolate, frozen (I used Tesco own brand white chocolate)

* 10 fresh raspberries, frozen



* Start by freezing the white chocolate and raspberries for at least 1 hour

* Preheat the oven to 150C/Gas mark 3

* Sift together the cornflour, self raising flour and sugar into a bowl

* Add the cubes of butter and rub into the dry mix until you have a light, bread crumb like mixture

* Beat the eggs fully and fold into the dry mix

* Gradually add the milk, folding into the mixture until you have a dough which is sticky, but will hold when shaped into a ball

* Wrap the ball of dough in cling film and leave to rest in the fridge for 20 minutes

* Add the white chocolate and 7 whole raspberries to the dough, ensuring they are evenly distributed

* Before baking, crush the 3 remaining raspberries and mix gently into the dough

* Line a flat tray with greaseproof paper and place even amounts of dough onto it, leaving at least 2cm between each scone. I found it useful to put my dough through a 5cm round cookie cutter to ensure they had some height and were evenly sized.

* Bake for 10 minutes, apply an egg or milk wash to the scones and bake for a further 10-15 minutes until golden brown and hard on top

* These scones will last up to one month in the freezer




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