Gluten-free Raisin Scones

Ingredients

• 1/2 cup rice flour
• 1/2 cup tapioca flour
• 1/2 cup corn flour
• 1/4 cup potato starch
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1 stick chilled butter (115g), cut into small pieces
• 2 large eggs
• 1/3 cup cold milk
• 1 teaspoon vanilla extract
• 1/3 cup raisins

Instructions

1. 1

   Pre-heat oven to 400 deg Fahrenheit (200 deg Cel)

2. 2

   Line a cast iron pan with baking paper

3. 3

   In a large bowl, whisk together the flours, starch, sugar, baking powder, xanthan gum and salt.

4. 4

   Add in the pieces of chilled butter, and using two knives, cut at the butter until it is mixed with the rest of the ingredients and you get a crumbly mixture

5. 5

   In a separate bowl, whisk the eggs, milk and vanilla together until frothy. Pour wet ingredients to the dry ingredients and mix until well blended (the batter will be thick and sticky)

6. 6

   Gently fold in the raisins until raisins are evenly distributed

7. 7

   Pour batter into the baking paper-lined cast iron pan, and let mixture sit for 10 minutes before placing in oven.

8. 8

   Bake for 20 to 25 minutes or until golden brown on top.

9. 9

   Carefully remove cast iron pan from oven, let cool for 5 minutes before slicing scones into 8 pieces.