Recipe

Gluten-free raspberry & choc chunk scones

Bursts of fresh raspberry and chunks of white chocolate give these gluten-free scones a sweet kick.

  • 30 mins cooking
  • Makes 15
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These and other delicious gluten-free recipes are available in our book Gluten Free Baking.

Ingredients

Gluten-free raspberry & choc chunk scones
  • 2 cups (270g) gluten-free self-raising flour
  • ¼ cup (25g) milk powder
  • 80 grams (2½oz) butter, chopped
  • 1 cup (250ml) buttermilk
  • 100 grams (3½oz) raspberries
  • 180 grams (5½oz) good-quality white chocolate, chopped
  • 2 tablespoons gluten-free self-raising flour, extra
  • 2 tablespoons buttermilk, extra
  • raspberry jam and whipped cream, to serve

Method

Gluten-free raspberry & choc chunk scones
  • 1
    Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
  • 2
    Combine sifted flour and milk powder in a large bowl. Add butter; using your fingertips, rub into flour mixture until it resembles fine breadcrumbs. Make a well in the centre and gently mix in buttermilk until almost combined. Add raspberries and chocolate; stir until just combined.
  • 3
    Dust work suface with extra flour. Turn dough out, lightly knead to bring together. Roll out until 1.5cm (¾in) thick. Cut dough out using a 6cm (2½in) gluten-free floured cutter, re-rolling scraps as you go. Place scones, side-by-side, almost touching
    on tray. Brush with extra buttercream.
  • 4
    Bake scones for 12 minutes or until browned lightly and cooked through. Serve immediately with jam and cream.

Notes

Mix up a different flavoured batch of scones by simply varying the type of berries that you use. Try quartered cherries, blueberries or blackberries and serve with a matching jam.Depending on the brand of flour you use, you may need to add extra flour. The scone dough should feel soft and slightly sticky to the touch. Scones are best eaten warm on the day they are made.

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