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Julie’s Raspberry Cinnamon Sugar Scones

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A fun treat for Valentine’s Day or any day of the year! Julie Hasson, a cookbook author and private chef, shared her recipe for easy-to-make scones. They are gluten-free, dairy-free, egg-free and vegan, making them perfect for anyone who has food allergies.

Julie’s Raspberry Cinnamon Sugar Scones

Gluten-Free, dairy-free, egg-free. Makes about 11 scones

Scones:

  • 1 3/4 cups (259 grams) Bob’s Red Mill 1 to 1 gluten-free flour
  • 1/2 cup (58 grams) Bob’s Red Mill gluten-free oat flour
  • 1/2 cup (89 grams) brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 3/4 cup soy or almond milk
  • 1/4 cup canola or safflower oil
  • 1/2 cup fresh or frozen raspberries (not thawed)
  • 1/2 cup raspberry jam

Topping:

  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly grease with pan spray.
  2. Scones: In large bowl combine the flour, sugar, oat flour, baking powder, salt and nutmeg, mixing well. Add the oil, milk, and vanilla, mixing with a fork until the dough comes together. Gently stir in the raspberries.
  3. Topping: In a small bowl, mix together the sugar and cinnamon.
  4. Scoop the scone batter onto the prepared baking sheet. It should make about 11 scones. Using your thumb, make a fairly deep indentation on the top of each scone. Place a spoonful of jam in the indentation. Sprinkle lightly with cinnamon sugar mixture. Repeat with remaining scones.
  5. Bake the scones in the preheated oven for about 20 minutes, or until the tops are nicely golden brown. Let cool before eating.
  6. Bonus: The freeze really well, so make a double batch and stock some away for later.

Copyright © 2017 Julie Hasson

For more great food information and delicious recipes, visit Julie's blog.