Happy St. Patrick's Day: Gluten Free Scones

Hey everyone, Happy St. Patty's Day!

Hope you all have fun festivities planned for the weekend.  I have Irish Rover Radio playing on iTunes and getting in the green mood while prepping for a party at our friend's house this afternoon.

I big fuzzy heart love Irish Soda Bread, Brown Bread...you name it.  I've tried making a gluten free soda bread but didn't have much luck.  Instead I go to a Glutino mix to get me what I need.

The leprechauns at Glutino tried tricking me a bit this year by changing their marketing on the muffin mix.  They used to have a product called Gluten Free Pantry Muffin & Scones Mix....that does not appear on their website anymore so I guess it isn't made anymore....but I am guessing the muffin mix is the same product.  To make things even more difficult, the scone recipe isn't on the back of the box anymore...but thanks to She Knows I found the basic scone recipe.  She doctors it up a bit which sounds fantastic, but I am going to stick with raisins for the Irish bread feel.



Recipe:

• 1 box Glutino Muffin mix
• 1 stick cold, unsalted butter, cut into small pieces
• 1 egg
• 1/2 cup buttermilk (or 1/2 cup milk mixed with 2 teaspoons cider vinegar)
• 1-1/2 cups raisins
• Extra buttermilk for topping
• Sugar
• Parchment paper -- MUST have 

Directions:

• Preheat your oven to 375 degrees F.
• Use a fork or pastry cutter to cut the butter into the scone mix until it resembles a coarse meal.
• Combine the egg and the buttermilk together in a small bowl. Add it to the dry ingredients and mix until thoroughly combined.
• Gently fold in the raspberries.
• Line baking sheets with the parchment paper and scoop the batter out in one-quarter cup batches and place on the baking sheets.
• Brush the tops with a bit of the extra buttermilk and sprinkle with a bit of sugar and bake for about 15 minutes or until lightly golden.
• Allow the scones to cool to room temperature on a cooling rack
• Enjoy!