Raspberry and Coconut Scones - Gluten Free and Dairy Free

I love how easy these were to come together. As usual, it’s ready so quick I was waiting for my oven to preheat so I could bake these delicious scones.

Recipe:

First - preheat your oven to 200 degrees celcius.

Put the small tin of coconut cream in your mixing bowl and add “enough” of the Gluten Free Self Raising Flour so that it makes a dough and cleans the bowl.

I NEVER measure the flour because it will be different each time due to humidity and brand of flour that you’re using. It’s the texture that we’re after and when those two ingredients mix together and none of the mix sticks to the bowl, then that’s the exact amount you need. (keep in mind that you can’t over mix because there’s no gluten)

Also something to pay attention to is that I add the tin of coconut cream first. Why? I have only got this amount of coconut cream…… I have plenty of flour.

Next, add 1/2 cup of frozen raspberries to the mixer and mix only long enough for them to get evenly distributed. If you over mix here the whole thing will be pink. You want maybe 10 seconds of mixing. (fresh raspberries don’t work) You could also use frozen blueberries or blackberries.

Push out dough onto a floured surface and smoosh down to 3-4 cm disc.

Important part, use a sharp cutter (not a glass) that you dip into the flour and cut out your scones. This gives you a sharp edge that allows the scone to rise. I got 7 scones out of my mix but yours could be different depending on the size of your cutter.

Place on a baking tray and bake for 15 - 20 mins. turn the oven down after you’ve put them in the oven to 180 degrees celcius. You know when they’re done because you try and move them with your finger and they feel light instead of doughy.

Serve warm with jam or whatever you want.

They store for 3-4 days covered in the fridge, I microwave them 15 seconds ea to warm them and make them soft again. They can also be frozen.