Continuing the thread of gluten free bakes, this one provides a nice gluten free snack or breakfast without being “breads.”

The only changes I made to the original recipe are including xanthan gum and substituting milk and cream for almond milk.

Gluten Free Berry Drop Scones

INGREDIENTS

• 2 1/2 cups Bob’s Red Mill Gluten Free AP flour
• 1 tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/3 cup sugar
  • 1 ½ tsp xanthan gum (optional)
  • Zest of 1 small lemon
  • 1/2 cup vegetable shortening chilled and cut into cubes
  • 150-175g fresh raspberries
  • 1 cup almond milk (See NOTE below)
  • Coarse or turbinado sugar for topping

METHOD

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. In the bowl of a food processor, add the flour, baking powder, xanthan gum (optional), salt, sugar and zest. Pulse a few times to incorporate.
3. Add the cubed Crisco and pulse to incorporate. The mixture should resemble very coarse sand.
4. Empty the flour mixture into a mixing bowl. Add the almond milk and stir until just barely incorporated. (NOTE: I use ¼ c heavy cream and ¾ c 2% calcium free milk)
5. Gently fold in the berries. It’s fine if the raspberries break up a little – it adds a nice pink stain to the dough. The dough should just be moist, not wet, but also not crumbly or powdery looking. If it looks too dry, add a tablespoon of cold water.
6. Spoon (I used my hands, wetted if necessary to form small balls of dough) the dough into 9-12 equally sized pieces on the parchment lined baking sheet. Sprinkle some coarse or turbinado sugar over the top, if desired.
7. Bake for 16-19 minutes, rotating the pan halfway through. The scones should be lightly golden and cooked through.
8. Cool in the pan for 5-10 minutes then carefully remove to a cooling rack.