Truth be told, I’ve eaten only one or two scones in my lifetime prior to giving up flour and sugar. They weren’t that great. As popular as they are today, I assume it’s the sugar that compensates up for the lack of taste and dryness. I set out to create the perfect sugar and gluten free scone, and according to my palate, I just might have done it.
The trick to these scones is to refrigerate the raisins before mixing and to make sure the dough is cold before popping them into the oven. I found that the raisins burn at 425¡F if they’re not cold and the scone doesn’t get as crispy on the outside. When the dough is properly chilled, these scones are perfectly crispy on the outside and the inside is warm and slightly sweet – the perfect combination. The raisins plump up and the flavor intensifies without burning. I’ve heard people say that anyway you make a scone is ok. These scones will make them change their mind.
This recipe has been linked to the following blog carnivals – stop by and see what everyone else is cooking up!
And, please come back on Monday and share your recipe with us at Slightly Indulgent Mondays – fabulous food made a little bit healthier.