These gluten-free cinnamon raisin scones are a delightful treat, perfect for breakfast or an afternoon snack.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the gluten-free flour, sugar, baking powder, and cinnamon.
Ensure the dry ingredients are well mixed to distribute the baking powder evenly.
Cut the cold butter into the dry ingredients using a knife until the mixture resembles coarse crumbs.
Cold butter helps create a flaky texture in the scones.
In a separate bowl, beat the egg and mix it with the milk.
Beating the egg ensures it mixes evenly with the milk.
Add the wet mixture to the dry ingredients and stir with a fork until just combined. The dough will be thick.
Avoid overmixing to keep the scones tender.
Fold in the raisins gently to distribute them evenly.
Ensure the raisins are evenly distributed for consistent flavor.
Using an ice cream scoop, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
An ice cream scoop ensures uniform scone sizes for even baking.
Bake in the preheated oven for 15-17 minutes, or until the scones are lightly golden on top.
Check the scones at 15 minutes to avoid overbaking.
Let the scones cool slightly before serving. Enjoy them warm or at room temperature.
Serve with a spread of butter or jam for added flavor.
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