Gluten-Free Cinnamon Raisin Scones

To Do List: Bake These Lovely Weekend Scones.
The almighty weekend is here at last. It's Friday, Babycakes.

My advice? Bake up some scones.

Scones are (totally!) easy to throw together. In less than half an hour (in between Saturday morning bouts of dusting and laundry and vacuuming to Mumford & Sons) you'll have a tender gluten-free morsel to share and savor. Gently spiced with cinnamon and nutmeg, and studded with sweet bursts of raisins, I predict these cinnamon raisin scones will make you smile.

Why they're perfect for the weekend:

These scones make a light and simple continental breakfast or a perfect mid-morning (or afternoon) pick-me-up. Make a pot of tea and invite a friend. Serve with some yogurt and tasty girl talk. Discuss the lovely Vanity Fair article on Johnny Depp by Patti Smith that you finally (finally!) got to read.

Bookworms never seemed so deeply beautiful.

Gluten-Free Cinnamon Raisin Scone Recipe

By Karina Allrich

These tender little morsels are melt in your mouth fabulous. Warm from the oven, they pull apart softly and beg for a slather of butter. In our house we use a vegan buttery spread by Earth Balance. Bliss without the dairy.

Divide the dough into eight equal mounds. Place the eight mounds of dough on the lined baking sheet and pat them into round shapes. You can be strict and uniform or go loosey-goosey with bumpy eclectic shapes.

Place the baking sheet in the center of a preheated oven and bake the scones for roughly 15 to 20 minutes until they are set and slightly golden (baking times may vary depending upon the size and thickness of the dough).

Serve warm from the oven with your favorite buttery spread and jam.

Makes 8 scones.

Recipe Source: glutenfreegoddess.blogspot.com

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FYI INFO

About this blog:

Lots and lots of water has churned under the bridge known as the Gluten-Free Goddess blog (born back in late 2005). And with that current, Dear Reader, many changes.

The highlights:

My husband and I have moved more than half a dozen times (artists with empty nests like to explore), lived in six different states, ate dairy-free (for seven years) and baked vegan (aka also eggless) for five, shunning gluten 100% (still do, always will). This is to say, Dear Reader, that some recipes here might include eggs, milk and butter, while others might be totally GFDFEF (aka still yummy while vegan). I've baked all recipes both ways- so check recipe notes for substitutions.

I've created roughly 400 recipes for you. All are gluten-free, developed in my own humble kitchen(s). From Sweet Potato Black Bean Enchiladas to Apple Crisp I have focused on tasty, seasonal, family style cooking. The kind of food we actually cook here at Casa Allrich.

Bio::

Publisher and recipe developer Karina- aka Gluten-Free Goddess- discovered she was gluten intolerant in late 2001- after a decade of unseemly, classic celiac symptoms. She has been cooking and baking gluten-free ever since, serving up hundreds of original recipes on her popular food blog, launched in late fall 2005.