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Raspberry Scones – Gluten Free, Sugar Free or Paleo

Raspberry Scones – Gluten Free, Sugar Free or Paleo

You can easily make great scones – gluten free, Paleo, dairy free, sugar free!

Baking mixes make these a snap. I blend three different mixes to make these scones work nicely: Pamela’s Baking and Pancake Mix. Bella Gluten Free Baking Mix, and BirchBender’s Paleo Pancake Mix.

The Pamela’s mix has some buttermilk in it, so is not dairy free. You can adjust this recipe by using any one of these mixes alone in the recipe instead of blending them. For example, you can use just the BirchBender’s mix if you want to be strictly Paleo, or omit the Pamela’s mix and bring up the other two to make up the difference, if you want to avoid dairy. But, after trying this recipe a few different ways, this method below was the favorite for texture and taste. By the way – Pamela’s does make a gluten and dairy free pancake mix, but it has two ingredients that don’t work at my house: Sorghum and cane sugar.

Use any berries fresh or frozen! Low FODMAP berries are blueberry and raspberry; strawberry is a little more challenging for FODMAPs and for allergy, but they make a delicious scone if workable at your house. Apple, peach and pear are higher FODMAP fruits and may trigger some children who have a history of FPIES reactions. Adding nuts, GF CF chocolate chips, or  banana are all reasonable options too!

Paleo flours include coconut, which is a moderate FODMAP food that may or may not work for some. Either way, this recipe does not add sugar and is sweet enough without it.

Raspberry Scones – Gluten Free, Sugar Free with Paleo Option
Print Recipe
Sweet without cane sugar, light, best warm from the oven, or gently heat in toaster oven or toaster for yummy snack, breakfast add-on, or treat. Delightful with a thin honey drizzle, butter or ghee, or coconut whipped cream. Makes 15-20 scones depending on how you spoon out batter onto baking sheet.
Servings Prep Time
15-20 scones 20 minutes
Cook Time Passive Time
20-25 minutes 20-25 minutes
Servings Prep Time
15-20 scones 20 minutes
Cook Time Passive Time
20-25 minutes 20-25 minutes
Raspberry Scones – Gluten Free, Sugar Free with Paleo Option
Print Recipe
Sweet without cane sugar, light, best warm from the oven, or gently heat in toaster oven or toaster for yummy snack, breakfast add-on, or treat. Delightful with a thin honey drizzle, butter or ghee, or coconut whipped cream. Makes 15-20 scones depending on how you spoon out batter onto baking sheet.
Servings Prep Time
15-20 scones 20 minutes
Cook Time Passive Time
20-25 minutes 20-25 minutes
Servings Prep Time
15-20 scones 20 minutes
Cook Time Passive Time
20-25 minutes 20-25 minutes
Ingredients
Servings: scones
Instructions
  1. Preheat oven to 375 degrees. Lightly grease a baking sheet (you may need two). For best results, line with baking parchment also, which makes removing the scones and clean up easier.
  2. Mix together dry ingredients.
  3. Cut the butter into small chunks and drop into dry ingredients. Using two dinner forks, cut the butter into the dry ingredients, to a uniform and crumbly texture.
  4. Beat together egg and milk substitute, and mix into dry ingredients with a fork. Add to dry ingredients and mix evenly. Dough will be thick.
  5. Drop tall dollops of dough on to the baking sheet(s). They will spread lightly when baking. Bake for 20-25 minutes, or until lightly browned on tips and bottom, with dough and firm in the middle.
Recipe Notes

BirchBender's Paleo mix is sweetened with monk fruit (luo han guo), which is a low FODMAP fruit source.

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Favorite Gluten Free Christmas Cookies – with Paleo Option

Favorite Gluten Free Christmas Cookies – with Paleo Option

A shortbread cookie classic, perfect for holiday time. These are adorned with sugar sprinkles, but if you find those objectionable, use any preferred frosting or icing, raisins, grated dark chocolate, or cinnamon. For a sugar free frosting, click here.

Favorite Gluten Free Christmas Cookies - with Paleo Option
Print Recipe
Easy and less sugary than most cookies. Coconut sugar is used here, but brown sugar is excellent too, if your family can tolerate it. Makes a couple dozen cookies, more or less depending on how thick you like them. See notes below for organic and dye free sprinkle ideas. For a Paleo version, see substitutions below.
Servings Prep Time
24-36 cookies 40 minutes
Cook Time Passive Time
9-15 minutes 9-15 minutes
Servings Prep Time
24-36 cookies 40 minutes
Cook Time Passive Time
9-15 minutes 9-15 minutes
Favorite Gluten Free Christmas Cookies - with Paleo Option
Print Recipe
Easy and less sugary than most cookies. Coconut sugar is used here, but brown sugar is excellent too, if your family can tolerate it. Makes a couple dozen cookies, more or less depending on how thick you like them. See notes below for organic and dye free sprinkle ideas. For a Paleo version, see substitutions below.
Servings Prep Time
24-36 cookies 40 minutes
Cook Time Passive Time
9-15 minutes 9-15 minutes
Servings Prep Time
24-36 cookies 40 minutes
Cook Time Passive Time
9-15 minutes 9-15 minutes
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 350. Lightly grease two cookie sheets with coconut oil, and line with parchment paper.
  2. Place butter or ghee (at room temperature, not melted) in a stand mixer and cream until white. This may take a few minutes. Meanwhile, blend the flours, xanthan gum, and salt in a separate bowl and set aside.
  3. When butter is soft and white, add sugar, and continue beating til fluffy, about 5 minutes. Add vanilla, and stir in the dry ingredients. Keep mixing til you have a soft cookie dough.
  4. Lightly dust a counter top with GF (white rice flour will work better than brown rice) or Paleo flour (tapioca or manioc will work better than almond flour). Roll the dough out into a round that is 1/3 to 1/2 inch thick. If you like a golden glaze finish, brush with egg yolk and coconut milk (or heavy cream). Use cookie cutter rounds or holiday shaped cutters to cut cookies, and place on baking sheet. Dust with your choice of sprinkles, grated chocolate, or cinnamon.
  5. Roll leftover pieces out again, and repeat the process of cutting cookies, placing on sheet, and sprinkling with whatever you like. After cookies are on sheets, you can set raisins in each cookie if preferred.
  6. Bake for 9-18 minutes, depending on thickness. Don't over bake. Edges will be light golden brown. Transfer to cooling rack. Once cooled, you may frost the cookies if you like.
Recipe Notes

Sprinkles are available dye free, organic, or plain old artificial everything - use what works in your house. If kids can tolerate these, an occasional exposure is something to let them enjoy and celebrate with friends and family!

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