Gluten-Free Raspberry Scones

Ingredients:

2 cups gluten-free all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cubed
1 cup fresh raspberries
2/3 cup milk (or dairy-free milk)
1 large egg
1 teaspoon vanilla extract
Zest of 1 lemon (optional)
Additional sugar for sprinkling (optional)

Instructions:

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

In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, 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.

Gently fold in the fresh raspberries.

In a separate bowl, whisk together the milk, egg, vanilla extract, and lemon zest (if using).

Pour the wet ingredients into the dry mixture and stir until just combined. Be careful not to overmix; the dough should be somewhat sticky.

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

Use a knife to cut the circle into 8 equal wedges.

Place the scones on the prepared baking sheet, leaving some space between each scone. If desired, sprinkle a little sugar on top of each scone for added sweetness and a slightly crunchy texture.

Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown on top and cooked through. You can also insert a toothpick into the center of a scone; if it comes out clean, they are done.

Allow the Raspberry Scones to cool slightly before serving.

These gluten-free Raspberry Scones are filled with the sweetness and tartness of fresh raspberries. They're perfect for breakfast or as an afternoon treat. Enjoy!