2 1/2 cups all-purpose gluten-free flour, like mine!
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 cup light brown sugar
1 stick unsalted butter, frozen in the freezer for at least two hours or overnight
3/4 cup buttermilk
For the maple glaze:
2 tablespoons unsalted butter, melted
1/3 cup maple syrup (not pancake syrup)
1 1/4 cup confectioners sugar
1 teaspoon maple extract
Pinch of salt
Instructions
Preheat the oven to 400 degrees and line a baking sheet with parchment paper (preferably a charcoal gray or gold-toned sheet, not a shiny metal sheet).
Place the raisins in a bowl and cover them with warm water. Let them soak while preparing the rest of the scone dough to get them nice and plump.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
On a medium plate, use the widest blade of a box grater to grate the frozen butter. Work as quickly as possible to keep the butter chilled!
Add the butter to your flour mixture, then use a pastry cutter to combine the butter and flour until you form a sandy crumble and all big butter chunks are gone.
Pour the buttermilk into the dough and use a wooden spoon to combine all of the ingredients well.
Strain the water from the raisins and use a paper towel to press down on the raisins and get as much excess liquid off of them as possible. Add the raisins to the scone dough.
Combine everything well with the wooden spoon, then switch to using your hands. Work the dough until it forms one solid ball.
Transfer the dough to the center of your parchment-lined baking sheet and gently press down on the ball to form a disc about 9 inches in diameter. Press in the outer edges to keep them smooth, and try to make the top as flat and even as possible.
Slice the disc in half both ways, followed by a half down those pieces to form 8 equal pieces.
Now it’s time to mold! Using floured hands, mold each scone so that every angle is curved and you have a soft-looking isosceles triangle (how about that geometry!).
Arrange each scone on the baking sheet a couple inches apart from each other, then bake for 20-22 minutes until golden brown. Transfer the scones to a cooling rack to let them cool completely.
While the scones cool, whisk all of your glaze ingredients together in a small bowl.
To prevent a mess, line your counter with parchment paper, then place the cooling rack and individual scones on top. Scoop a heaping spoonful of the glaze on top of each scone- it’s okay if it drips down the edges, that means you’ll have plenty of maple flavor!Let the glaze set for about 20 minutes before enjoying! These can be enjoyed stored in airtight containers at room temp for three days, refrigerated for up to one week, and frozen for up to two months.
