November 6, 2014 by aliputnam
I was inspired by a scone recipe from Thug Kitchen. When it comes to scones, the uglier the better IMO.
2 3/4 cups gluten free flour blend (I recommend Arrowhead Mills All Purpose Baking Mix)
1 T. baking powder
3 T. white sugar
2 T. brown sugar
1/4 t. salt
1/4 cup refined coconut oil
1 1/4 cup almond milk
1 t. vanilla extract
3/4 cup fresh raspberries
1/2 cup chopped walnuts
1) Preheat oven to 425 degrees. Line baking sheet with foil.
2) In a large bowl, mix together flour, baking powder, sugars and salt. Cut the oil into the flour using your hands until it looks grainy.
3) Make a well in the center of the flour mixture and pour in the almond milk and vanilla. Mix until almost combined and fold in berries and walnuts. Don’t overmix!
4) Scoop out the dough in 1/2 cup measurements and place on baking sheet. Bake until golden around the bottom, about 15 minutes.