For the LOVE of SCONES ♡. Scones are everything we never knew we needed. Super simple to make and such a healthy treat.  New favorite around here!

We’ve made these with regular and Gluten Free flour, and honestly, even the “regular” eaters over here like the consistency of the GF better.  WINNER!

Super simple to make.  No refined sugar.  This is the perfect healthy treat.

Gluten Free Raspberry Scones Recipe:

¾ Cup Dairy-Free Buttermilk (SUPER easy to make. Use 3/4 c. COLD Almond Milk, 1/2 TBSP Apple Cider Vinegar, 2 tsp. Vanilla Extract – mix together)
2 Teaspoons Vanilla Extract
2 cups Flour (we recommend Bobs Red Mill 1-1 Gluten-Free flour)
1/4 c. Honey
1 Tablespoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Sea Salt
½ cup very cold Butter
1 cup fresh Raspberries tossed in a small amount of GF flour (to help with folding them in).  You can use Raspberries, Blueberries, Cranberries, Blackberries, really anything goes!

TIP:  If you’re using fresh berries put them in the freezer for a few minutes before you fold them in the batter.  This will help your berries to stay firm and not become squishy as you fold them in.

Step 1: Set your butter and buttermilk in the freezer for 30 minutes until very cold (this is very important to help with the consistency of your Scone dough.) Place a sheet of parchment paper and put it on a baking sheet. Then grease your parchment paper with coconut oil. Set aside.

Step 2: In a medium-sized bowl whisk flour, sugar, baking powder, baking soda, and sea salt together until combined.

Step 3: Take your butter out of the freezer and cut it into cubes, then chop the butter into the mixture (a pastry cutter works the best for this) and then mix until fully incorporated.

Step 4: Add the cold buttermilk and vanilla extract, stir together until combined. Use your hands to gently need the Scone dough.

Step 5: GENTLY fold in the berries. Then set your dough on a GF floured surface. Gently roll out your dough in a round circle to the thickness you would like.

Step 6: Carefully cut your Scone dough into 8 slices (a pizza cutter works great for this!). Then use a spatula to help move your Scones onto your parchment paper baking sheet (that has also been greased – we use coconut oil) about 2 inches apart.

Step 7: Preheat your oven to 425 degrees.  Place your baking sheet with your Scones in the fridge for 30 minutes while your oven preheats. Once fully heated bake your cold Scones in the oven for 15-20 minutes or until golden brown.

Step 8: Take your Scones out of the oven and let cool.  Our favorite healthy drizzle for the top?  Raw Honey or Organic Agave add the perfect amount of healthy sweet.

Say HELLO to your perfect Pure, Balanced, Life dessert ♡.

Gluten Free Raspberry Scones