Name: Gluten Free Raspberry Curd Scones
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Ingredients: 120 g white rice flour; 40 g brown rice flour; 35 g potato starch; 15 g tapioca starch; 45 g granulated sugar; 1 tbsp baking powder; 1 tsp nonfat dry milk powder; 1/4 tsp salt; 1/4 tsp xanthan gum; 6 tbsp butter; 100 g sour cream; 50 g cream; 1 egg; 4-6 tbsp raspberry curd or jam

Makes: 6 scones

Raspberry curd adds a delicious tart twist to these perfectly flakey scones. I love these as breakfast, a midday snack, or even as dessert. They are simply scrumptious whenever you’re having them.

If you could not tell from the last couple of recipes I posted, I’m absolutely loving raspberry curd everything. I keep thinking that I should work on some recipes that feature other ingredients, but then I think of something new that I want to put raspberry curd in, and off I go again. Beware, if you make these scones you may find that raspberry curd is highly addictive.

Table of Contents

Ingredients

White rice flour
Brown rice flour
Potato starch
Tapioca starch
Granulated sugar
Baking powder
Nonfat dry milk powder (optional)
Xanthan gum
Salt
Butter (frozen)
Sour cream
Cream
One egg
Raspberry curd

Required Equipment

Grater
Baking sheet
A whisk is helpful but not necessary, as is a small rolling pin.

Sourcing Gluten Free Flours

If you’re struggling to find good gluten free flours at your local stores, please check my page on sourcing gluten free flours for additional resources.

Substitutions and Omissions

As delicious as raspberry curd is, it’s rather labor intensive to make. If you need scones a bit faster than all that, you can use raspberry jam for this recipe.

I have not experimented greatly with flour substitutions in this recipe, however the brown rice flour can safely be substituted for most other whole grain flours such as sorghum, teff, or light buckwheat. There will be some changes to the consistency and flavor with any substitution. For resources on sourcing flours, take a look at my post here.

The nonfat dry milk powder can safely be omitted entirely at the cost of some tenderness and structure.

Detailed Instructions

Start by prepping your ingredients. If you are going to make raspberry curd from scratch, see my recipe here and plan ahead a couple of hours – the raspberry curd needs some time to chill in the freezer.

Weigh out your dry ingredients into a medium bowl and whisk to combine. In a small bowl, whisk together the sour cream, cream, and egg. Place in the fridge until ready to use to ensure the mixture stays cold. This will result in a more tender, flakier scone.

Using the large side of a grater, grate the frozen butter into the flour mixture. Toss the butter and flour together until the grated pieces of butter are thoroughly coated in flour.

Use a spatula or fork to mix the wet ingredients into the flour and butter mixture. When the dough forms rough clumps, switch to kneading. The dough will come together fairly quickly. Stop kneading immediately once all the flour has been integrated. It’s okay if the dough doesn’t look entirely homogenous – the large flakes of butter make the scones tender and flakey and overworking the dough will integrate the butter more thoroughly.

Cover the dough with plastic wrap and allow to rest in the fridge for 30 minutes. While the dough is resting, preheat the oven to 500^oF.

Once the dough is rested, remove from the fridge and turn out onto a lightly floured countertop. Tapioca starch or white rice flour both work well for preventing sticking.

To make scones with layers of raspberry curd, use a knife or bench scraper to divide the dough into three roughly equal sections. For an alternate shaping method, see the end of this section.

Set two of the three chunks of dough aside. Roll the remaining chunk into a rough ball then use your hands or a rolling pin to roll the dough out into a roughly 8 inch round. Repeat with the other two chunks of dough.

Spread one to two tablespoons of raspberry curd or jam over the dough round, leaving 1/2 inch border around the edge. Repeat with one of the two remaining chunks of dough.

Stack one raspberry curd covered disk on top of the other, being careful not to apply pressure to the center. Place the raspberry free dough round on top.

Press the edges of the round together to seal, then pat the edges to smooth away any inconsistent lumps. Fold any edges or loose dough around the edge down to seal the sides.

Using a sharp knife, cut the scones into six equally sided wedges. Some of the raspberry curd will squish out, but that’s okay. You can grease the knife to make this process slightly easier.

Line a baking sheet with parchment paper. Arrange the scones on it, giving them plenty of space. Dust the tops with granulated sugar.

Alternate shaping method: Do not divide the dough into three equal pieces. Instead, roll out the dough into a roughly 6 inch by 9 inch rectangle. Cut the rectangle into six 3 inch squares, then use your fingers or the bottom of a small glass to press the center of the square to make a depression. There should be a raised rim around the endge of the biscuit. Fill with between one and two tablespoons of raspberry curd or jam. Arrange on a baking sheet and dust the tops with granulated sugar.

Place the scones in the oven and immediately turn the temperature down to 425^oF. Bake for 12 to 14 minutes or until the edges are golden-brown.

Cool on a wire rack for 10 minutes, then serve.