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.

Tip

I don’t use agave nectar or honey in this recipe because of the higher temperature needed to bake scones. The high fructose content of these two sweeteners will cause the scones to brown very quickly. My favorite milk to use in most of my baked goods is unsweetened hemp milk or raw cashew milk. This recipe needs a higher fat milk. Rice milk or almond milk won't work as well and will yield a "cakey"scone. If you would like to use dairy products in this recipe, simply replace the shortening with cold, unsalted butter and the non-dairy milk with heavy half & half or whole raw milk.

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.

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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 founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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