Gluten Free Dairy Free Raspberry Pear Scones
Makes 6-8 scones | Prep time: 15 minutes | Bake time: 16-21 minutes
Ingredients
- 6 tablespoons dairy free stick butter gf or other butter, cut into small pieces
- ¼ cup Califa Farms Dairy Free Almond Milk Creamer gf
- 1 egg
- ½ teaspoon pure vanilla extract gf
- ½ cup Anthony’s Premium Cassava Flour gf
- ½ cup Bob’s Red Mill Tapioca Flour gf
- ½ cup Kirkland Signature Almond Flour Blanched gf
- 1 tablespoon Bob’s Red Mill Organic Coconut Flour gf
- 1 tablespoon of baking powder gf
- ¼ cup organic cane sugar
- ½ cup Driscoll’s Organic Raspberries
- ⅓ cup Asian, Bosc, or Anjou pear skinned and chopped
- ½ teaspoon lemon juice
For brushing the top:
- 1 tablespoon Califa Farms Almond Milk Non Dairy Creamer, gf
- 1-2 teaspoons coarse cane sugar
Instructions
- Cut the dairy free butter or butter into small pieces and freeze for 10-15 minutes.
- In a small bowl, whisk together the egg, non dairy creamer, and the vanilla.
- Preheat the oven to 400° F.
- In a medium bowl, sift the cassava flour, tapioca flour, almond flour, coconut flour, baking powder and sugar together. If using unsalted butter, stir in ¼ teaspoon salt.
- Put the chopped pear pieces in a ramekin or small bowl and pour the lemon juice over.
- Remove the butter pieces from the refrigerator and mix into the dry ingredient bowl, combining with your hands until small pieces of butter remain.
- Make a well in the dry ingredients and pour in the non dairy creamer/egg mixture. Mix with a fork and then your hands to combine and form a dough that holds together. Mix the pear pieces and lemon juice in with your hands to distribute.
- Turn out onto a gluten free floured board. Press the berries into the dough as you press the dough into an 8” round about 1” thick, spacing out the berries throughout the round.
- Line a 9” tart pan or pie pan with a round of parchment paper. Cut the dough into 6 - 8 pieces, keeping them in the round. Move half of the round onto the prepared baking dish, and then the other half, spacing the pieces out slightly while keeping in the round.
- Brush the top of the dough with 1 tablespoon of non dairy creamer. Sprinkle 1-2 teaspoons of coarse sugar over the top.
- Bake at 400° F for 16-21 minutes, until puffy and golden brown on the top bottom and edges, moving the oven rack up as needed.
