Glutenfreecinnamonraisinscones Recipes

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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

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

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

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