Best 3 Gluten Free Cinnamon Raisin Scones Recipes

If you crave the delicious taste and aroma of freshly baked scones but also have to adhere to a gluten-free diet, look no further! This article will guide you through the delightful journey of selecting the perfect gluten-free cinnamon raisin scone recipe. Whether you desire a traditional scone with the cozy flavors of cinnamon and sweet raisins or an innovative twist that incorporates unique ingredients, we have suggestions for every palate. Join us as we explore a world where gluten-free indulgence meets delectable cinnamon raisin scones, transforming your breakfast or teatime into a delightful experience.

Here are our top 3 tried and tested recipes!

GLUTEN FREE CINNAMON RAISIN SCONES

Gluten Free Cinnamon Raisin Scones image

This is an adaptation of a recipe that I found on Pamela's Products website. The original recipe was for current scones, but I wanted something that was cinnamon raisin and this is what I came up with.

Provided by LARavenscroft

Categories Scones

Time 27m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

2 1/3 cups Pamelas ultimate baking and pancake mix
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup raisins
4 tablespoons butter, softened
1 egg, beaten
2/3 cup milk

Steps:

Heat oven to 375 degrees.
Mix the dry ingredients together.
Cut in the butter using two knives.
Add the beaten egg and milk.
Mix together with a fork (dough will be thick).
Drop large, tall dollops onto lightly greased cookie sheet (I use an ice cream scoop to get equal sized scones - about 1/4 cup of batter per scone).
Bake for 15-17 minutes until lightly browned.

Nutrition Facts : Calories 106.5, Fat 5.7, SaturatedFat 3.5, Cholesterol 35.6, Sodium 84.8, Carbohydrate 13.4, Fiber 0.3, Sugar 11, Protein 1.4

GLUTEN-FREE CINNAMON SCONES

Gluten-Free Cinnamon Scones image

Homemade scones in less than an hour, and gluten free to boot! Make it your way with one of the delicious variations below.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 8

Number Of Ingredients 15

Ingredients

1 cup potato starch flour
2/3 cup tapioca flour
2/3 cup white rice flour
6 tablespoons sugar
4 teaspoons gluten free baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
2/3 cup ghee (measured melted) or coconut oil
1/4 cup almond milk, soymilk or regular milk
1 teaspoon xanthan gum
1 teaspoon guar gum
2 tablespoons sugar
1 teaspoon cinnamon

Steps:

Heat oven to 400°F. Place nonstick baking mat or sheet of cooking parchment paper on cookie sheet; if using parchment paper, spray paper with cooking spray (without flour).
In medium bowl, mix flours, 6 tablespoons sugar, the baking powder, baking soda, 1 teaspoon cinnamon and the salt; set aside. In small bowl, beat eggs, ghee, milk, xanthan gum and guar gum with electric mixer on medium speed until well blended. Add egg mixture to dry ingredients; beat on low speed until blended.
Coat work surface and hands with oil. Place dough on surface; pat into round, about 1 inch thick. Cut dough round into 8 wedges; place 1 inch apart on cookie sheet.
In small bowl, mix topping ingredients; sprinkle over dough.
Bake 14 to 18 minutes or until set. Remove from cookie sheet. Serve warm.

Nutrition Facts : Calories 400, Carbohydrate 54 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 16 g, ServingSize 1 Scone, Sodium 570 mg, Sugar 13 g, TransFat 0 g

RAISIN CINNAMON SCONES

Raisin Cinnamon Scones image

I adapted this recipe from a Extra Light Biscuit recipe in a cook book called Feasting Naturally . I added more wet substances and the outcome was great.

Provided by Frank Troy

Categories Scones

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

2 cups unbleached flour
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1 1/2 tablespoons sugar
1 cup vanilla yogurt
2 tablespoons honey
1/4 cup butter (Room Temp.)
1/2 cup raisins

Steps:

Mix dry ingredients in mixing bowl (I use a fork).
cut in butter, and mix with fork until it resembles coarse crumbs.
Add raisins and make sure they are evenly dispersed.
Add honey and yogurt while mixing.
Dish out a spoonful into muffin tray and bake at approximately 425 F degrees for about 15-20 minutes or until golden brown on the top.
Note: I have made different versions of this recipe (adding dried currants as well as raisins).

Tips:

For a vegan version of the scones, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of the egg, and use a plant-based milk instead of the dairy milk.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
To make the scones ahead of time, bake them according to the recipe and then let them cool completely. Wrap them tightly in plastic wrap and freeze for up to 2 months. When you're ready to serve, thaw them overnight in the refrigerator or at room temperature for a few hours.
For a sweeter scone, add an extra 1/4 cup of sugar to the dough.
For a more tart scone, add an extra 1/4 cup of lemon juice to the glaze.
If you don't have a round cutter, you can use a sharp knife to cut the scones into wedges.

Conclusion:

These gluten-free cinnamon raisin scones are a delicious and easy-to-make breakfast or snack. They're perfect for a special occasion or a lazy weekend morning. With a few simple tips, you can make these scones your own and enjoy them any time of day.