Gluten-Free Maple Raspberry Scone Recipe (vegan)

Ali Segersten

We've been very busy around here lately. Berry season is in full swing and that means it's picking time! Yesterday evening I took the kids out by myself to pick berries. Raspberries and blueberries. There is a small, family-run organic farm not too far away from us that offers u-pick organic berries. We go every year.

My 18 month old twins jumped out of the car last night and ran over to the raspberry bushes exclaiming, "wow, wowa, wow, wowa"!!! They began picking and gorging on the big, luscious berries immediately! And for the first time ever, filled their buckets with a few berries. We ended up picking 27.5 pounds of berries! I have to say that my girls are a big help and picked quite a bit themselves!

This morning I made a raspberry scone recipe that I thought I would share. I made it the other day with chopped fresh cherries and almonds but I like them much better with the tart and tangy raspberries.

I have a cooking class tonight (7/16). For those of you that are local I think there still may be a few spots left. It is a yummy dessert class full of gluten-free, dairy-free, egg-free, soy-free, sugar-free desserts! Certainly not taste-free though! :)

Recipe from our Meal Planner

Gluten-Free Maple Raspberry Scones

Servings
8 scones
Cook Time
15 minutes
Prep Time
15 minutes

Enjoy these perfect little gluten-free and vegan scones during berry season! They are the perfect way to use up some of those freshly picked berries. You may also use frozen berries, just make sure to partially thaw them first! Replace the raspberries with fresh blackberries, black raspberries, diced fresh peaches, or blueberries if desired. With the added moisture from the berries and maple syrup I have made them into “drop” scones, a method that is much easier and quicker to prepare.

Ingredients
1½ cups brown rice flour
½ cups tapioca flour
1 tablespoons baking powder
¾ teaspoons xanthan gum
½ teaspoons sea salt
½ cups organic palm shortening
⅓ cups maple syrup
10 tablespoons cold non-dairy milk
2 teaspoons vanilla extract
1 cups fresh raspberries (or more)
Directions
  1. Preheat oven to 425 degrees F.
  2. Place the flours, baking powder, xanthan gum, and sea salt into a medium mixing bowl and whisk together well. Cut in the shortening with your fingers or a pastry cutter until coarse crumbs are formed.
  3. In a separate small bowl whisk together the syrup, milk, and vanilla. Add this to the dry ingredients and quickly mix together with a fork or wooden spoon until the dough thickens. Fold in the raspberries, being very careful not to over mix.
  4. Drop by the large spoonful onto a cookie sheet and bake for about 15 to 17 minutes, depending on the size of your scone.

Use this recipe in our Meal Planner

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Posted In
baked goods berries egg-free GF/CF nut-free raspberries scones refined sugar-free vegan recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the visionary behind Nourishing Meals®, a comprehensive online meal-planning membership designed to support

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