Gluten-Free Raisin and Currant Scones

Ingredients:

2 cups gluten-free all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
1/2 cup raisins
1/2 cup currants
1/2 cup buttermilk (or dairy-free alternative)
1 large egg
1 teaspoon pure vanilla extract

Instructions:

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the gluten-free all-purpose flour, sugar, baking powder, baking soda, and salt.

Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.

Stir in the raisins and currants.

In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.

Pour the wet ingredients into the dry mixture and stir until just combined. The dough will be slightly sticky.

Turn the dough out onto a well-floured surface or parchment paper. Gently knead it a few times, then shape it into a circle about 1-inch thick.

Use a round biscuit cutter or a glass to cut out scones from the dough. Place them on the prepared baking sheet, leaving some space between each scone.

Optional: Sprinkle a little extra sugar on top of each scone for added sweetness.

Bake in the preheated oven for 12-15 minutes, or until the scones are lightly golden on top and cooked through.

Allow the Raisin and Currant Scones to cool slightly on a wire rack before serving.

These gluten-free scones are filled with plump raisins and currants, making them a delightful treat for breakfast or tea time. Enjoy!