Raspberry Lemon Scones

May 28, 2012 By Leanne Vogel March 29, 2017

My parents like inviting me over to their house for weekend brunches when Kevin’s not in town. They say it’s because they miss me and figure I could use some company, but I know it’s just because they’re hoping I’ll bring muffins, cookies, coffee cake, cinnamon buns, or apricot breakfast rolls along with me.

I shouldn’t plead the victim here though. I love spending time with the family and am more than thrilled to bring along new kitchen experiments so they can taste test them before I post the recipe on the blog. It’s a win, win in my books!

Instead of asking my Mom what she wanted me to bring to our family brunch yesterday, I turned to my sister. She recently went gluten-free and I knew she’d been having a hard time adjusting. I called her on Friday to ask what treat she wanted me to make for her and she screamed, “RASPBERRY! Muffins, cookies, scones, whole wheat, fiber awesome, buns, anything with raspberries. I miss my Starbucks raspberry scones!”

Whole wheat, fiber awesomeness… Okay, I think I can work with that!

I realized as I was planning out this recipe that I haven’t made scones in a very, very long time. What’s up with that? They’re so easy, versatile, filling, and delicious. … but I told my sister it was a challenge just so that she’d love me more. I kid, I kid.

Raspberry Lemon Scones

Author: Leanne Vogel

Recipe type: Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Nut-free

Prep time: 15 mins

Cook time: 25 mins

Total time: 40 mins

Serves: 8 scones, 8 servings

Light gluten-free scones with chunks of fresh raspberries and shreds of lemon zest.

Ingredients

Dry

1 + ¼ cup sweet white sorghum flour plus extra for flouring surface
½ cup tapioca starch/flour
¼ cup coconut sugar
1¼ teaspoon cream of tartar
¾ teaspoon gluten-free baking soda
2 tablespoon ground flax seed
¼ teaspoon Himalayan rock salt

Wet

¼ cup extra virgin coconut oil
½ cup + 1 tablespoon unsweetened non-dairy milk, divided - I used almond milk
1 large egg, lightly beaten
1 teaspoon gluten-free pure vanilla extract
1 teaspoon lemon or orange zest
1 cup fresh raspberries

Instructions

Preheat oven to 400F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
In food processor place flour, starch, coconut sugar, cream of tartar, baking soda, ground flax, salt. Pulse on and off to combine the ingredients. Add coconut oil and pulse about 15-20 times or until the mixture resembles coarse meal.
Combine the lightly beaten egg, ½ cup milk, vanilla extract and zest. Pour over the flour mixture and process for about 10 seconds.
Scrape the dough into a bowl. Quickly, but gently stir or fold in the raspberries with a spatula.
Sprinkle the baking sheet with a touch of sorghum flour and pat the dough to 8-inch circle, ¾-inch thick. Cut into 8 wedges, keeping the pieces attached.
Brush the top with 1 tablespoon of milk and bake for 12 minutes, remove from the oven, separate the wedges and return to the oven to bake for another 10 minutes.
Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.

[url:8]View nutrition info[/url]

I couldn’t be happier that berries are back in season! We have a u-pick farm a short drive from here and you’d better believe I’ll be visiting a couple of times this summer.

The ingredients aren’t too complex and are pretty forgiving, too. Feel free to sub out the lemon zest for extract, vegan margarine or organic butter instead of the coconut oil, and I bet you could even play around with replacing the sorghum flour with a 50/50 white rice and brown rice combo. I bet a flax egg (1 tablespoon freshly ground flax mixed with 3 tablespoons of water) would work as a replacement for the egg.

Whisk all your dry ingredients together, then cut in the coconut oil with your food processor.

Pour in the liquid ingredients and pulse until until combined, then drop the mixture into a bowl. Add your raspberries and mix with your hands or a spatula. I squished them all by accident. I think I was just a bit too excited.

Press the dough out into a circle on your prepared baking sheet. I used a bit of extra sorghum flour here to avoid it sticking too much.

Cut the circle into 8 pieces – I bet you could do 10 or 12 if you wanted smaller portions. Then top with a bit of milk so that the scones get all crisp and brown.

I baked the scones in the circle like this for 12 minutes, then removed them from the oven, separated, and baked for another 15 minutes. After the scones had their moment of stardom in my mini studio, I packed them up and we hit the road to my parents house.

My Mom has surrounded their home in the most well kept garden I’ve ever seen. The flowers are blooming, birds were playing in the bird bath, and their grass is as green as could be. The same cannot be said for my garden. Green thumbs skip a generation. ~~I totally made up to make myself feel better~~ Or so I’ve been told.

We spent a bit of time outside before sitting down to a lovely brunch and chatting about what’s going on in everyone’s lives. Our family dynamic has changed so drastically over the years as my sister and I grow older. It’s fun to just chat with my parents like they’re our friends.

Leave it to my sister to be the classiest one at the party. The scones did excite her, but she was mesmerized by that ham! For those celebrating, I hope you’re all having a fantastic extended weekend… back to the grind for me!

This entry was tagged: lemon, raspberry, sorghum