Gluten-Free Maple Raspberry Scones

Ali Segersten (author) Jul 16, 2009
Average Recipe
Prep Time
15 minutes
Cook Time
15 minutes
8 scones

Enjoy these perfect little gluten-free and vegan scones during berry season! They are the perfect way to use up some of those freshly picked berries. You may also use frozen berries, just make sure to partially thaw them first! Replace the raspberries with fresh blackberries, black raspberries, diced fresh peaches, or blueberries if desired. With the added moisture from the berries and maple syrup I have made them into “drop” scones, a method that is much easier and quicker to prepare.

Read more about this recipe on the blog.

Gluten-Free Maple Raspberry Scone Recipe (vegan)

1½ cups brown rice flour
½ cups tapioca flour
1 tablespoons baking powder
¾ teaspoons xanthan gum
½ teaspoons sea salt
½ cups organic palm shortening
cups maple syrup
10 tablespoons cold non-dairy milk
2 teaspoons vanilla extract
1 cups fresh raspberries (or more)