Raisin/ Craisin Scones

Raisin Scones

2 C GF flour
2 tsp xantham gum
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp salt
1/2 C butter, cut in cubes
1 C raisins
2 Tbsp sugar
1 egg, separate yolk and white
3/4 C buttermilk or plain yogurt
Coarse sugar

Heat oven to 375 degrees.

Combine dry ingredients; cut in butter with pastry blender until mixture resembles coarse meal.  Add sugar and raisins.  Blend egg yolk into buttermilk.  Pour over flour mixture and stir with fork to blend.  Turn dough out onto lightly floured surface; knead 10-12 times.  Pat into two 6-inch circles.  Cut into six wedges, but do not separate.

Beat egg white lightly; brush over each scone.  Sprinkle each scone with sugar.  Transfer to greased cookie sheet.  Bake 18-22 minutes.  Makes 12 scones.  Serve with jam.



Orange-Craisin Scones

2 C GF flour
2 tsp xantham gum
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp salt
1/2 C butter, cut in cubes
1 C raisins
Zest of 1 orange
2 Tbsp sugar
1 egg, separate yolk and white
3/4 C buttermilk or plain yogurt
Coarse sugar


Heat oven to 375 degrees.

Combine dry ingredients; cut in butter with pastry blender until mixture resembles coarse meal.  Add sugar, craisins and orange zest.  Blend egg yolk into buttermilk.  Pour over flour mixture and stir with fork to blend.  Turn dough out onto lightly floured surface; knead 10-12 times.  Pat into two 6-inch circles.  Cut into six wedges, but do not separate.

Beat egg white lightly; brush over each scone.  Sprinkle each scone with sugar.  Transfer to greased cookie sheet.  Bake 18-22 minutes.  Makes 12 scones.  Serve with jam.