The colors of Summer: Gluten-Free Raspberry and Oat Scones

When I think of summer, I think of bright, deep berry colors. I think of raspberries, currants, blackberries. I think of vintage enamel dishes with macerated berries and their juices melting in sugar. I think of open windows, blue glass jars, the ocean.

Often times, people ask me what is my inspiration to cook, bake, style and photograph. I look no further than nature. Nature really is the best color wheel when composing a shot. The array of colors in seasonal produce really is what marks an image in my head even before I grab my camera.

My dear friend Erica visited this week. It had been almost a year since I had seen her and it was so fun to let our little girls play together. I asked her what she had been doing since she arrived in town. “Sleep”, she said. Then it reminded me of the lazy summer days before I had children and spending time under a tree with a good book and good music. That rarely ever happens anymore…. But I dream of it.

During my trip to Seattle, my sister in law Lisa and I stopped at Flying Apron Bakery where we both ate the most delicious gluten and dairy free, heart-shaped blueberry oat scone. We sat out side in the quaint downtown Fremont and enjoyed every morsel without saying much.

It had been a while since I had made any scones and after that, I decided I had to make some when I returned home.

This raspberry and oat scone recipe is an adaptation of one of Dorie Greenspan’s recipes. I used a combination of brown rice, sorghum and tapioca flours in lieu of wheat flour and also, gluten-free oats. It worked great. They are hearty, yet soft and chewy from the oats. The raspberries add a touch of sour and freshness that I love, better than the blueberry version in my opinion.

So when I was getting ready to photograph the scones, I really wanted to capture more than the food itself. I wanted to capture the season through color and light. There lies my inspiration.

Gluten-Free Raspberry and Oat Scones

adapted from Dorie Greenspan

150 grams (1 cup) superfine brown rice flour
50 grams (1/3 cup) sorghum flour
40 grams (1/3 cup) tapioca flour
150 grams(1 1/3 cup) gluten-free oats
75 grams (1/3 cup) cane sugar
20 grams (1 Tbs) baking powder
3 grams (1/2 tsp) baking soda
2 grams (1/2 tsp) xanthan gum
5 grams (1/2 tsp) salt
Zest of 1 lemon
140 grams (10 Tbs) cold butter or non-hydrogenated shortening
1 egg
110 grams (1/2 cup) cold buttermilk (I used coconut milk with 1 tsp lemon juice)
75 grams (3/4 cup) raspberries, fresh or frozen

Put the butter in the freezer for 30 minutes.

In a large bowl, whisk together the first 9 ingredients. Take the butter out of the freezer and grate it into the dry ingredients using a box grater. If you don’t have a box grater, then just cut it into small pieces (no need to freeze) and work it into the flour. Coat the grated butter with the flour and spread it throughout.

Whisk the egg and buttermilk together and add it to the flour and butter mixture. Fold using a spatula or your hands until flour moist. It will be lumpy and chunky. Just press it together with your hands. Add the raspberries and fold.

Pat to a disk that is about 1/2″ thick and cut using a cookie cutter or knife. Place the scones on a baking sheet and brush with beaten egg. Sprinkle with raw sugar.

Bake at 400F (200C) for about 18 minutes or until golden.


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7 Responses to “The colors of Summer: Gluten-Free Raspberry and Oat Scones”

  1. I love the look of all the ‘art’ you create! You are blessed with an incredible talent! Keep doing what you are doing because it truly blesses many! :)

    P.S. As I try to limit the amount of dairy in my diet, I’ve always wondered whether it is possible to substitute vegetable oil for butter in cookies and scones… I have tried this in cupcakes and muffins and it worked out great. But all of my attempts to use vegetable oil in cookies failed… They lost their shape and became flat… I wonder if I am doing something wrong or all cookies assume butter or vegetable shortening (which is impossible to find in my country)…

    All the best,
    Rosie

  2. This recipe looks amazing! I will have to try it as soon as my grocer has fresh raspberries. I was wondering though I heard about this recipe for peanut butter cookies that were gluten free however the link was broken. I just wanted to know if you knew of a recipe I want to make some for my cousin who has cealiacs and just had a baby. If you could let me know that would be amazing!

  3. Miriam says:

    Just made these, they are DELICIOUS. The recipe lists the zest of 1 lemon in the ingredients, but doesn’t mention putting it in. I added it along with the raspberries, and it was a great touch!

  4. Lacy says:

    I just made these and they are absolutely wonderful! This was my first attempt at gluten free scones and I am so glad that I used your recipe (I just bought a digital scale today and had to test it out). I used the coconut milk and lemon as you suggested and also replaced 2 Tbsp of the butter with raw coconut oil (out of necessity) with great results. Thank you for the delicious scones and inspiring photography:)

  5. You are totally right, nature gives us everything we need to be inspired ! I live in a city right now and all I dream about is to move to the country ! Those scones look delicious.

  6. Natassia says:

    I have just made these scones with buckwheat flour substituted for the sorghum and blueberries for the raspberries (all I had on hand). I have screwed up every baking endeavor until now- these are so light, without any density of traditional scones. I’m very proud of my first successful scones! Thanks for the recipe!

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