Raspberry Peach Scones {Gluten Free}

Raspberry Peach Scones can you tell I’ve been to the farmers market again? Let me just say my eyes are bigger than my fridge.  All of the produce this year just looks amazing, so really it’s not my fault!  I feel guilty passing up such a beautiful bounty.  The large red raspberries and beautiful ripe juicy peaches were just calling my name.

Raspberry Peach Scones 3

These Raspberry Peach Scones are sure to be a hit at breakfast or for a mid afternoon snack.  Heck, they might not even make it to mid afternoon! In the rare case that you have some left the Raspberry Peach Scones are perfect stored in an air tight container in the fridge then heated in the microwave for a few seconds the next day. *On a side note I know many you have requested some low carb and high protein recipes and I am working in the test kitchen to get those made for you.  Keep the suggestions coming either in the comments below or the “contact us” tab.  Have a wonderful weekend!

Peach

Ingredients:

1 3/4 Cup Gluten Free Flour Blend

1 Stick Butter, cold and sliced into tablespoons

1/3 Cup Sugar

2 Eggs

1/3 Cup Almond Milk or whatever milk you prefer

2 Teaspoons Baking Powder

1/2 Teaspoon Salt

1 Teaspoon Vanilla

1 Cup Fresh Raspberries

2 Peaches, pitted and diced

Pre-heat the oven to 400*

Using a food processor pulse the flour and cold butter together.  If you don’t have a food processor you can also use a pastry cutter or even a fork it just takes a bit longer.  The key is to keep the butter cold, so it will create little pockets of goodness when it bakes.

Once the butter and flour are combined pour it into a medium bowl; add the sugar, salt and baking powder.  Next add all of the wet ingredients; the dough will form a sticky ball.  Last but certainly not least add in those beautiful raspberries and juicy peaches.

Raspberry Peach Scone dough

If you wanted to make the scones look pretty you could now add a bit of GF flour to a flat surface, and roll them into a round.  I prefer a bit more rustic look I just dropped them onto a greased cookie sheet (about 1/2 cup each).  If you want them to have a beautiful golden brown top just take one egg, and beat it to create an egg wash then using a pastry brush; brush the tops just before popping them in the oven.

Raspberry Peach Scones ready for the oven

Bake the Raspberry Peach Scones in a 400* oven for about 25-30 mins until slightly kissed with a golden brown top.  I love to serve mine fresh from the oven with a bit of butter or honey.

Raspberry Peach Scones 4

Raspberry Peach Scones {Gluten Free}
Author: 
Recipe type: Breakfast
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These Raspberry Peach Scones are sure to be a hit at breakfast. Large red raspberries and beautiful ripe juicy peaches are the perfect addition to our favorite scone.
Ingredients
  • 1¾ Cup Gluten Free Flour Blend
  • 1 Stick Butter, cold and sliced into tablespoons
  • ⅓ Cup Sugar
  • 2 Eggs
  • ⅓ Cup Almond Milk or whatever milk you prefer
  • 2 Teaspoons Baking Powder
  • ½ Teaspoon Salt
  • 1 Teaspoon Vanilla
  • 1 Cup Fresh Raspberries
  • 2 Peaches, pitted and diced
Instructions
  1. Using a food processor pulse the flour and cold butter together. If you don't have a food processor you can also use a pastry cutter or even a fork it just takes a bit longer. The key is to keep the butter cold, so it will create little pockets of goodness when it bakes.
  2. Once the butter and flour are combined pour it into a medium bowl; add the sugar, salt and baking powder. Next add all of the wet ingredients; the dough will form a sticky ball. Last but certainly not least add in those beautiful raspberries and juicy peaches.
  3. If you wanted to make the scones look pretty you could now add a bit of GF flour to a flat surface, and roll them into a round. I prefer a bit more rustic look I just dropped them onto a greased cookie sheet (about ½ cup each). If you want them to have a beautiful golden brown top just take one egg, and beat it to create an egg wash then using a pastry brush; brush the tops just before popping them in the oven.
  4. Bake the Raspberry Peach Scones in a 400* oven for about 25-30 mins until slightly kissed with a golden brown top. I love to serve mine fresh from the oven with a bit of butter or honey.

 

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