Raisin Scones

Servings: 6

Yield: 1 cup

1/3 cup brown rice flour

6 tablespoons cornstarch, potato, or tapioca starch

2 tablespoons chickpea flour, Sorghum or soy or flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/3 teaspoon baking soda

1/2 teaspoon xanthan gum

2 tablespoons buttermilk powder

2 teaspoons powdered egg white (or meringue powder)

OR

(1 cup of Gluten Free Biscuit Mix) (see recipe link on top of web page)

Add

1/2 cup raisins

1/4 stick butter (chilled in the freezer until quite firm)

1/4 cup cold water

1.  Sift all dry ingredients together add raisin and mix until coated

2.  Mix or shred in cold butter into biscuit mix.

3.  Add water just enough to make a workable ball for cut biscuits

4.  Make one large ball then pat it into a 1/2” flat disk

5.  Heat a non-stick skillet to low heat. Put in disk of dough, cut it in 6 wedges.

6. Cook on low heat for 15 minutes

7.  Turn scones over and cook for another 10 minutes or until golden brown.

Serve hot with butter or clotted cream and jam