These gluten free scones are drop scones. There’s no rolling or cutting involved. They are soft, moist, and a great accompaniment to morning eggs, coffee, tea, or fruit. I also like them with soup or salad.
Tea Biscuits or Scones?
I love a nice tea biscuit or scone. Either will satisfy a carb craving without being too sweet. So what’s the difference between a tea biscuit and a scone? According to my research, scones generally contain eggs while tea biscuits don’t. That doesn’t always hold true, however. Even Martha Stewart has a scone recipe without eggs. You’ll find my recipe for Gluten Free Tea Biscuits here.
Scones for Tea
Either tea biscuits or scones would be great for Mother’s Day tea, a baby or bridal shower, or even a Victoria Day tea. We Canadians celebrate the queen’s birthday each year with a holiday in the month of May. This year, we also have a very special royal wedding to look forward to.
Food Processor Method
I used my food processor to make my scones for the video. In case you don’t have one, the recipe instructions below explain how to make them by hand.
Gluten Free Scones
My recipe for Gluten Free Tea Biscuits involves rolling and cutting the dough in the traditional manner. For these scones, I decided to make the process even simpler. The batter is just mixed together and dropped out onto a baking sheet. These Gluten Free Scones with raisins should have a rustic, somewhat ragged appearance. I never like my food to look “overly handled.” How about you?
Light, Flakey Scones
The key to light, flakey scones is cold butter (or lard if you’re making them dairy free). Avoid over mixing the batter, so butter remains in small beads. As your scones cook and the moisture evaporates, the beads of fat will leave little air pockets. Hence, their flakiness.
- 1 cup arrowroot flour
- 1 cup almond flour
- 3 tablespoons coconut flour
- 1 tablespoon organic raw sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon (optional)
- 1/2 teaspoon sea salt
- 1/4 cup cold butter or cold lard for DAIRY FREE
- 2 eggs
- 1/2 cup dairy free milk
- 3/4 cup raisins or currants
- Preheat oven to 350 F.
- Grease or line with parchment paper a baking sheet. (This step is optional depending on your baking sheet.)
- In a large mixing bowl, whisk dry ingredients together.
- Cut in butter or lard with a pastry blender until evenly distributed.
- In a smaller mixing bowl, whisk eggs, then whisk in milk.
- Stir egg mixture into the dry ingredients in the larger bowl.
- Stir in raisins or currants.
- Drop by approximately 1/4-cup amounts of batter onto prepared baking sheet about 1/2-inch apart.
- Bake for 15 minutes, or until beginning to brown around the edges.
If you're eating these scones plain, they taste best when made with butter. However, if you cannot have any dairy, the texture is fine when they're made with cold lard. If you're topping them with jam or nut butter, I don't think you'll notice the difference.
SHOP EQUIPMENT AND SUPPLIES FOR THIS RECIPE
You don’t need a food processor to make these scones, but it does make the job easier. This is the one I use. It cleans up nicely in the dishwasher.