Gluten-Free Almond Corn Raisin Scone

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

Dough

• 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.

Baking

• 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.