Raspberry Scone Cake (Gluten-Free)

This was one of those happy accidents. I went about making these scones by the Gluten-Free Girl & the Chef with a few variations…and some missteps. I will direct you back to her scone post for a more detailed description of how to originally make them. However, here is what I did: mistakes included in my shorter directions;-)

Raspberry Scone Cake

  • 390 grams of gluten-free AP mix
  1. 50 oat flour
  2. 50 teff flour
  3. 40 Garbanzo/ Fava flour
  4. 40 quinoa flour
  5. 40 sweet sorghum flour
  6. 30 brown rice flour
  7. 60 tapioca starch
  8. 60 potato starch
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/3 cup sucanat
  • about 6 oz raspberries (small box)
  • 1/2 cup unsalted butter, cold, cut into about 8 pieces
  • 1/2 cup cold buttermilk
  • 1/2 cup 2% Greek yogurt
  • 1 cold egg + one egg white (I was supposed to save the egg white for the top but put it in the dough by mistake!)
  • 2 Tblsp sugar in the raw
  • 1 (other) egg white lightly whisked (for brushing on top)

Grease pie pan and preheat oven 350F. Mix flour mixture, baking powder, baking soda, salt, and sacanat in a standing mixer on low speed until combined. Add pieces of cold butter. Place whole bowl in freezer for 10 minutes. While the bowl is in freezer, whisk together buttermilk, eggs (one whole and one extra white), and yogurt. Take the bowl out of freezer, mix on low speed until butter has broken down into small pieces. Slowly add liquid mixture and raspberries until the dough has just come together. Do not over mix. Take out dough and pat into a circle about 1 inch thick and place into your pie dish. Brush egg white mixture on top and then sprinkle on the sugar in the raw. Cut into 8 wedges. Place whole pie dish into the freezer for 15 minutes. Then place the pie dish/ dough into the oven and bake for about 50 minutes or until the top is golden brown. Remove and let sit on wire rack for 30 minutes and then re-slice the wedges.



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