Fields of Lavender.
Pretty nail polish.
Those slightly creepy colored contacts.
Lemon Raspberry Scones.
What do these things have in common?
They’re all purple!*
Some intentionally, and others by accident.
If you’re opposed to eating a purple scone, use fresh raspberries for this recipe instead of frozen. That way your raspberries will hold up better and won’t break as much and stain your dough a pretty purple. I would have used fresh raspberries but I made these while I was up at our lakehouse. The grocery store near the lake is in the itty bitty town of Coldspring, Tx. Population 691.
There were no fresh raspberries for sale.
Actually, there wasn’t much of anything for sale. Therefore, frozen berries it was.
Also, if these scones aren’t sweet enough for you, add a sweet glaze or some raw sugar granules.
*yes, I realize raspberries aren’t purple. But for some reason the scones were. magic.
Gluten Free Lemon Raspberry Scones
makes 8 scones
adapted from Healthful Pursuit
1 3/4 cup sweet white sorghum flour plus extra for flouring surface
1/4 cup sugar
1 1/4 tsp cream of tartar
3/4 tsp baking soda
2 tbsp ground flax seed
1/4 tsp rock salt
1/4 cup extra virgin coconut oil
1/2 cup sweetened almond milk
1 large egg, lightly beaten
1 tsp pure vanilla extract
1 tsp lemon zest
1 cup frozen raspberries
Preheat oven to 400F and line a baking sheet with parchment paper and lightly flour.
In a high powered blended, combine sorghum flour, sugar, cream of tartar, baking soda, ground flax seed, and rock salt. Add in coconut oil, almond milk, egg, vanilla, and lemon zest. Blend until a dough is formed. Dump dough into a bowl and gently fold in raspberries. Using your hands, gently roll the dough into a large ball. Place ball onto your lightly floured baking sheet. Mold dough into a flattened disk that has an 8-inch diameter and 3/4-inch thickness. Cut the disk of dough into 8 wedges but leave the wedges touching.
Bake for 12 minutes. Then separate the wedges and bake for an additional 10 minutes.
Allow the scones to cool slightly, about 5 minutes, on a baking sheet before transferring to a cooling rack.
In hindsight I realize that it’s not the best idea to pour while looking through a camera lens.