Gluten-Free Cinnamon Raisin Scones Recipe

Gluten-free all-purpose flour: A blend of different gluten-free grains and starches that mimics the properties of regular flour.

Sugar: Adds sweetness to the scones and helps with browning.

Baking powder: A leavening agent that helps the scones rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Ground cinnamon: Provides a warm, spicy flavor that pairs well with the raisins.

Unsalted butter: Adds richness and helps create a tender crumb.

Raisins: Adds natural sweetness and a chewy texture to the scones.

Milk: Provides moisture and helps bind the ingredients together.

Vanilla extract: Adds a subtle, sweet flavor that enhances the overall taste of the scones.

When incorporating the cold butter into the dry ingredients, ensure it remains in small, pea-sized pieces. This technique creates pockets of steam during baking, resulting in a flaky texture for your scones. Use a pastry cutter or your fingers to gently work the butter into the flour mixture, being careful not to overwork the dough.

• gluten-free all-purpose flour - Substitute with almond flour: Almond flour provides a nutty flavor and is naturally gluten-free, but you may need to adjust the liquid content as it absorbs more moisture.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, making it a healthier alternative.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral content and flavor profile.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a more complex flavor.

• unsalted butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that provides a similar texture, though it will add a slight coconut flavor.

• raisins - Substitute with dried cranberries: Dried cranberries offer a tart flavor and similar texture, making them a good alternative to raisins.

• milk - Substitute with almond milk: Almond milk is a dairy-free option that works well in baking, though it may slightly alter the flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor, adding a nutty note to the scones.

• To keep your scones fresh, store them in an airtight container at room temperature for up to 2 days. Ensure the container is sealed tightly to prevent any moisture from getting in, which could make the scones soggy.

• For longer storage, place the scones in the refrigerator. They will stay fresh for up to a week. Before serving, you can warm them up in the oven at 350°F (175°C) for about 5-10 minutes to regain that freshly baked texture.

• If you want to freeze the scones, first allow them to cool completely. Wrap each scone individually in plastic wrap to prevent freezer burn and then place them in a resealable freezer bag or an airtight container. They can be frozen for up to 3 months.

• When you're ready to enjoy your frozen scones, thaw them at room temperature for a couple of hours. For a quicker option, you can microwave them on a low setting for 20-30 seconds, or reheat them in the oven at 350°F (175°C) for about 10 minutes.

• If you prefer to freeze the dough before baking, shape the dough into wedges and place them on a baking sheet lined with parchment paper. Freeze the dough until solid, then transfer the wedges to a resealable freezer bag. When you’re ready to bake, there's no need to thaw; just add a few extra minutes to the baking time.

• To maintain the best texture and flavor, avoid storing scones in the freezer for longer than 3 months. The longer they stay frozen, the more likely they are to lose their delightful, crumbly texture.

• Oven Method: Preheat your oven to 350°F (175°C). Place the scones on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Heat for about 10-15 minutes or until they are warmed through. This method helps maintain the scones' crispy exterior and soft interior.

• Microwave Method: Place a scone on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals. This is a quick method but may make the scones slightly softer.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the scones directly on the rack or on a small baking sheet. Heat for about 5-7 minutes or until they are warmed through. This method is great for achieving a slightly crispy texture.

• Stovetop Method: Heat a non-stick skillet over low heat. Place the scones in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until they are warmed through. This method can give the scones a nice, toasty exterior.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the scones in the air fryer basket in a single layer. Heat for about 3-5 minutes, checking halfway through to ensure they don't overcook. This method can help retain the scones' crispiness.

• Oven: Preheat to 400°F (200°C) for baking the scones.

• Baking sheet: Line with parchment paper to prevent sticking and ensure even baking.

• Parchment paper: Used to line the baking sheet for easy cleanup and to prevent the scones from sticking.

• Large mixing bowl: Used to combine the dry ingredients and mix the dough.

• Whisk: Helps to evenly mix the dry ingredients.

• Pastry cutter: Used to cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Measuring cups: Essential for accurately measuring the flour, sugar, milk, and other ingredients.

• Measuring spoons: Used to measure smaller quantities like baking powder, salt, and vanilla extract.

• Small mixing bowl: Used to mix the milk and vanilla extract before adding to the dry ingredients.

• Spatula: Useful for stirring the wet and dry ingredients together.

• Floured surface: A lightly floured surface is needed to shape the dough into a circle.

• Knife: Used to cut the dough into 8 wedges.

• Cooling rack: Allows the scones to cool slightly before serving, ensuring they don't become soggy.

Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the baking process.

Use a food processor: Quickly cut the butter into the flour mixture by pulsing in a food processor.

Soak raisins: Soak raisins in warm water for a few minutes to plump them up, ensuring even distribution in the dough.

Preheat oven early: Start preheating your oven before you begin mixing to save time.

Shape dough on parchment: Shape the dough directly on parchment paper to avoid transferring and save cleanup time.