Cinnamon Raisin Scones (Gluten & Dairy Free)

This is a super busy weekend for me, but i just had to share this recipe with you, these are THAT good, i couldn’t wait! LOL! Even though I had a million things to do this morning, I took advantage of the fact that hubby is gone, and made these delicious cinnamon raisin scones. He hates raisins, so I made these for my bestie and i for breakfast while we held a yard sale! It was the perfect compliment to our tea….and I seriously fought with my self control on not eating more than one! One of the best things about these is how little time it takes to make! Its also NOT loaded with sugar or fat and it’s got great flavor and texture, two very important things in baked goods! I have a feeling I’ll be making these again soon….they may just make the cut in convincing hubs that raisins are tasty too! For those of you raisin haters out there, you could easily swap out the raisins for another dried fruit, or just leave them out! They’d be super yummy as plain cinnamon scones! Off to a fun but exhausting  girls afternoon out shopping! That last lonely scone will probably end up being dinner, but I can’t wait! Enjoy! 🙂

Cinnamon Raisin Scones (Printable Version)


1 cup gluten free flour

1/2 tsp xanthan gum

1/2 Tbsp baking powder

2 Tbsp sugar

1/4 tsp salt

1 tsp cinnamon

2 1/2 Tbsp non-dairy butter

1/4 cup raisins

1/2 cup almond milk



Plump the raisins for 3 minutes in boiling water, drain and set aside. Combine dry ingredients in a bowl. Cut in butter with a pastry blender. Add the raisins. Stir in the milk until the dough begins to form. Turn out onto parchment paper lined baking pan and form a thick, flat, 4-inch circle with the dough. Press the knife lightly into the dough to make indentations for 4 wedges. Sprinkle with sugar. Bake at 425 F for 15-18 minutes, or until a toothpick in center comes out clean. Cut into wedges.


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