Gluten Free Lemon Raspberry Scones

• 1/3 c. brown sugar
• Zest of 2 lemons
• 3/4 c. oat flour
• 1 1/4 c. gluten free flour blend
• 2 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 stick of butter, frozen & grated
• 1/2 c. heavy cream
• 1 egg
• 1 tsp. vanilla
• 2 Tbsp. lemon juice
• 1/2 c. white chocolate chips
• 1/2 c. frozen raspberries, chopped

Optional

• 1 Tbsp. cane sugar

1. Freeze the butter. Then, grate. You can also skip this step and use small cubes of very cold butter.
2. In a large mixing bowl, add the brown sugar. Then, grate two lemons over the sugar. Use clean hands to rub together. Allow to sit for a few minutes.
3. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
4. ‍ In the mixing bowl with the lemon zest and brown sugar, add and whisk together the gluten free flour, baking powder, and salt.
5. Next, add the cold butter pieces to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
6. In a separate bowl, whisk together the cream, egg, and vanilla extract.
7. Pour the wet ingredients into the dry ingredients. Next, add the lemon juice. Stir until mostly combined. Then, add the frozen raspberries and white chocolate chips. Carefully mix. The dough will be slightly sticky, but don’t overmix.
8. Turn the dough out onto a lightly floured surface. Pat it into a circle about 1 inch thick. Use a sharp knife or a bench scraper to cut the dough into 8 wedges.
9. Refrigerate the dough for 20 minutes.
10. Place the scones onto the prepared baking sheet, leaving some space between each one. Sprinkle with sugar. Next, bake for 15-20 minutes, or until the scones are golden brown on top and cooked through.
11. Allow the scones to cool completely.
12. OPTIONAL GLAZE: If you want to add a lemon glaze, mix powdered sugar with 1-2 tablespoons of lemon juice until smooth. Use a spoon to drizzle the glaze over the cooled scones.