We've been very busy around here lately. Berry season is in full swing and that means it's picking time! Yesterday evening I took the kids out by myself to pick berries. Raspberries and blueberries. There is a small, family-run organic farm not too far away from us that offers u-pick organic berries. We go every year.
My 18 month old twins jumped out of the car last night and ran over to the raspberry bushes exclaiming, "wow, wowa, wow, wowa"!!! They began picking and gorging on the big, luscious berries immediately! And for the first time ever, filled their buckets with a few berries. We ended up picking 27.5 pounds of berries! I have to say that my girls are a big help and picked quite a bit themselves!
The photo above is of one of my twins taken a few weeks ago. It was our first berry picking adventure of the season and as you can see, many of the berries were not ready yet. This is why they were so excited last night!
This morning I made a raspberry scone recipe that I thought I would share. I made it the other day with chopped fresh cherries and almonds but I like them much better with the tart and tangy raspberries.
I have a cooking class tonight (7/16) at the Bellingham Food Co-op. For those of you that are local I think there still may be a few spots left. It is a yummy dessert class full of gluten-free, dairy-free, egg-free, soy-free, sugar-free desserts! Certainly not taste-free though! :)
Gluten-Free Maple Raspberry Scones
If you would like to use dairy products in this recipe you may. Simply replace the shortening with cold, unsalted butter and the hemp milk or coconut milk with heavy cream or half & half. This recipe needs a higher fat milk. Rice milk or almond milk won't work as well and will yield a "cakey"scone. Be sure your raspberries are fresh or partially thawed. Other lovely additions to this recipe are fresh blackberries or black raspberries. With the added moisture from the berries I have made them into “drop” scones, a method that is much easier and quicker to prepare.
1 ½ cups brown rice flour or sorghum flour (I used 1 cup brown rice flour + 1/2 cup sorghum flour) ½ cup tapioca flour 1 tablespoon baking powder ¾ teaspoon xanthan gum ½ teaspoon sea salt ½ cup organic palm shortening ⅓ cup maple syrup ½ cup + 2 tablespoons cold non-dairy milk (unsweetened hemp milk or light coconut milk) 2 teaspoons vanilla extract 1 heaping cup fresh raspberries
Preheat oven to 425 degrees F.
Place the flours, baking powder, xanthan gum, and sea salt into a medium mixing bowl and whisk together well. Cut in the shortening with your fingers or a pastry cutter until coarse crumbs are formed.
In a separate small bowl whisk together the syrup, milk, and vanilla. Add this to the dry ingredients and quickly mix together with a fork or wooden spoon until the dough thickens. Fold in the raspberries, being very careful not to over mix.
Drop by the large spoonful onto a cookie sheet and bake for about 15 to 17 minutes, depending on the size of your scone.
Yield: About 8 scones
Notes: I don’t use agave nectar or honey in this recipe because of the higher temperature needed to bake scones. The high fructose content of these two sweeteners will cause the scones to brown very quickly. My favorite milk to use in most of my baked goods is unsweetened hemp milk which is what I used in these scones.