GF Almond Corn Raisin Scone

Gluten-Free Almond Corn Raisin Scone

Submitted by: Craig Ponsford - Ponsford's Place - San Rafael, CA



  • Ready Time :
    0 min




    • One day in advance, macerate raisins in water*, just until covered. Drain well prior to mixing (ideal maceration weight is reflected in the formula).


    • Cut butter into 1/2″ cubes and chill well.
    • Briefly mix flours, sugar, baking powder and salt in a planetary mixer fitted with a paddle.
    • Add butter and mix on low for 2 minutes until butter has broken into slightly smaller pieces.
    • Add eggs, cream, honey and applesauce. Mix until shaggy.
    • Mix in drained raisins and zest until just incorporated.
    • Divide into 1500 g pieces, and press into 9″ rounds lined with parchment, invert onto sheet pans with parchment.
    • Chill, cut into wedges, egg wash, sprinkle with sliced almonds and sugar crystals.
    • Arrange wedges from two rounds on sheet pan, leaving room for expansion.


    • Bake at 325°F on low convection for 20 minutes.
    • Cool completely.

    * To add character, consider accenting with a dash of orange blossom water, amaretto or Limoncello.

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