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gluten free Irish cinnamon raisin scones

Irish Cinnamon Raisin Scones (gluten free)

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Servings: 10 scones
Calories:

Ingredients  

  • 1 ½ cups Gluten Free flour blend - I use Bob's Red Mill 1 to 1 Baking Flour
  • 1 teaspoon cinnamon
  • ¼ cup sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon Salt
  • ¼ cup chopped walnuts - Optional
  • ½ cup buttermilk - sub dairy free alternative + 1 teaspoon vinegar
  • ¼ cup butter, melted - or dairy free alternative
  • 1 egg
  • ¼ cup raisins
  • ¼ cup Irish Whiskey

For the Irish Whiskey Glaze:

  • Whiskey drained from raisins
  • 1-2 tablespoon milk or dairy free alternative
  • ½ cup powdered sugar

Instructions

For the Scones:

  • Preferably, the night before baking, combine the raisins and Irish Whiskey. If you are in a rush, you can combine the raisins and Whiskey in a microwave safe bowl and heat for 30 seconds. Then let soak as long as possible to allow the raisins to absorb the liquid. Let sit at room temp covered until ready to make the dough.
  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  • Combine the flour, sugar, baking soda, baking powder, salt, cinnamon and walnuts (optional) in a large bowl.
  • In a small bowl, drain the raisins and reserve the liquid for the Glaze. Combine the drained raisins with the remaining wet ingredients. Mix well, making sure the egg has broken and combined well.
  • Pour the wet ingredients into the bowl with the flour mixture and mix with a spoon. This comes together pretty quickly- in maybe ten strokes/stirs of the bowl. Once all of the flour mixture has combined with the wet ingredients, use a ¼ cup measure to scoop portions out and form roughly into a biscuit shape about 2 ½ inches wide. Using a sharp knife, cut a “plus” sign on the top of the scone. You may need to clean the knife several times while doing this.
  • Bake for 15 minutes until they have risen and are browned nicely on top. Remove from oven and drizzle with the Glaze. And enjoy!

For the glaze:

  • While the scones are baking, place the powdered sugar in a small bowl. Gradually add the reserved liquid from the raisins and the milk alternating between the two until you get the consistency and flavor you like. Some like more whiskey flavor than others;-) Drizzle on the scones right away, the glaze will dry up pretty quickly.