Gluten Free Maple Raisin Scones

I have been gluten free (officially) for a few months now. I got the baking bug when I was pregnant with my first son and craving all things cake! I have kept baking but a lot less since having my 2nd son and also having this gluten intolerance.

We have friends and the kids over tonight for Halloween fun, so I thought I would bake some yummy scones for everyone with a gluten free twist. This should hopefully get them in the trick or treat mood! These are delicious but I am on a juice detox this week so can’t have one…why do I put myself through the torture?! Enjoy and if you try out this recipe, please let me know how it went!

Gluten Free Maple Raisin Scones

yield: 8-9 scones



250g    Gluten free self-raising flour

1 tsp    Gluten free baking powder

50g      Unsalted butter

50g      Unrefined Golden Caster Sugar

70g      Raisins

1          Egg

2tbsp Whole milk

1tsp    Salt

50ml  Pure maple syrup


40g    Icing sugar

4tsp Pure maple syrup

2tsp   Vanilla extract

  1. Preheat the oven to 220℃ (200℃ fan, gas mark 6).
  2. Place the flour, salt and baking powder into a bowl and rub in the butter until the mixture resembles breadcrumbs, then stir in the sugar and the raisins.
  3. Lightly beat together the egg and milk and add the maple syrup. Add this quickly to the flour and butter mixture. Mix together to form a soft dough (it may be sticky).
  4. Generously dust a work surface with flour and place the mixture onto it. Lightly flour your hands and the rolling pin and knead and roll the dough to 3/4 inch thick. Using a round cutter cut the dough into 8-9 scones.
  5. Place the scones on a baking tray lined with parchment paper. Bake in the centre of the oven for 16-18 minutes. Remove when golden in colour and the top is crisp.
  6. Remove the scones and let them cool for 5 minutes. Drizzle each scone with 1 teaspoon of glaze.
  7. Serve with clotted cream and jam! Enjoy!

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