Raspberry-Herb Scones

These Raspberry-Herb Scones showcase both lemon zest and fresh pineapple sage and are sure to brighten any event. 

Raspberry-Herb Scones

2015-03-12 00:23:29

Yield: 13 scones • Preparation: 15 minutes • Bake: 15 minutes

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Ingredients

1. 1½ cups gluten-free all-purpose flour*
2. ¹⁄³ cup sugar
3. 2 teaspoons baking powder
4. ¼ teaspoon salt
5. 4 tablespoons cold salted butter, cut into pieces
6. ½ cup dried raspberries, such as Stoneridge Orchards
7. 2 tablespoons finely chopped fresh pineapple sage or fresh mint
8. 1 teaspoon fresh lemon zest
9. ¾ cup cold heavy whipping cream
10. ½ teaspoon vanilla extract
11. 1 recipe Confectioners’ Sugar Glaze (recipe follows)

Instructions

1. Preheat oven to 350°.
2. Line a baking sheet with parchment paper. Set aside.
3. In a medium bowl, combine flour, sugar, baking powder, and salt, whisking to blend. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add raspberries, pineapple sage or mint, and lemon zest, stirring until incorporated. Set aside.
4. In a small bowl, combine cream and vanilla extract, whisking to blend. Add cream mixture to flour mixture, stirring until a crumbly dough forms. Bring dough together with your hands until it forms a ball. (If mixture seems dry, add more cream, 1 tablespoon at a time, until uniformly moist.)
5. Using a levered 3-tablespoon scoop, drop dough 2 inches apart onto prepared baking sheet.
6. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 15 minutes. Transfer scones to a wire cooling rack, and let cool completely. When cool, spoon Confectioners’ Sugar Glaze over scones.

Notes

1. *We used Glutino Gluten-Free Pantry All-Purpose Flour, which is available at glutino.com.

TeaTime Magazine https://teatimemagazine.com/

From TeaTime July/August 2013