Get all of your ingredients and equipment ready. Then read through all of the instructions. This will make the process quick & easy!
Prep the coconut oil: measure out your coconut oil, shape it into a ball and place it in the freezer.
Coat frozen raspberries in starch. this helps separate the raspberries and prevent them from turning the dough pink.
WHISK & CHILL DRY INGREDIENTS
Ensure to sift the flour & baking powder, then whisk in cane sugar & sea salt. Place into freezer to cool.
PREHEAT OVEN: 425°F convection (218°C fan)
MIX THE GEL
Mix room temperature coconut milk & vanilla. Then add psyllium husks and whisk until incorporated. Let rest about 5 minutes (until just thickening).
GRATE FROZEN COCONUT OIL INTO COOLED DRY INGREDIENTS
Using a cheese grater, grate the coconut oil into the dry ingredients, then mix well with a spoon.
CREATE DOUGH
Add gel to dry ingredients. Fold gel into the dry ingredients until incorporated fully.
Kneed the dough with your cool hands for 2-3 minutes until forms a nice ball. Ensure your hands stay cool by rinsing under cool water & drying (if needed).
COVER THE DOUGH & CHILL
Cover the dough in plastic wrap or in a container with a lid for 15 minutes. This helps develop the flavour & makes the dough easier to work with. It also helps the scones to retain their shape while baking as the fats in the coconut oil will melt slowly & allow the rise to occur.
ROLL OUT THE DOUGH
Lay out parchment paper or plastic wrap then place chilled dough on top. Cover dough with plastic wrap or parchment paper. Using your hands & or a rolling pin, massage & work it slightly to roll out into 1/4" to 1/2" (0.6cm to 1.3cm) thick.
Using a spoon, spread the frozen raspberries & chocolate over 1/2 of the dough. Try to avoid touching it with your hands.
Using the plastic wrap (or parchment), fold the dough over the raspberries & chocolate & pinch the ends closed.
Using the plastic wrap (or parchment paper), shape the dough into a ball. If you want the raspberries and chocolate more dispersed throughout work the dough a little longer to ensure they are not just in the centre.
Using your hands & or a rolling pin, roll the scone dough into a 1" thick and 9" diameter shape. Repair any cracks by gently massaging over the plastic wrap.
Using a bench scraper or a sharp knife, cut the circle into 8 equal pieces. Then separate each scone by no more than 1/4" (0.6cm). Use a towel to wipe your knife clean in between cuts.
COVER & CHILL 15 MINS
Cover with plastic wrap & place scones into the fridge for 15 minutes to chill.
BAKE
Bake for 5-7 mins @ 425°F convection (218°C fan). Here you'll see the initial rise.
TURN OVEN DOWN TO 325°F convection (163°C fan)
Bake for an additional 10-14 minutes until the tops are nice and golden.
GENTLY REMOVE FROM OVEN & REST FOR 10-15 MINS
Rest scones on a wire rack. It takes this amount of time to set! Do not try and lift them now or they will fall apart.
Separate with bench scraper or knife. Ensure to clean your knife in between cuts. Enjoy them warm!
Notes
CAN I USE A DIFFERENT GLUTEN FREE BLEND?
This recipe has been specifically created with my Crazy Good Gluten Free All-Purpose Flour. I have not tested alternate flours. If you have a question about substituting out one of the flours or starches within this blend please feel free to reach out ♡.
TO MAKE 268G CRAZY GOOD GLUTEN FREE ALL-PURPOSE FLOUR:I highly recommend making a 1000g batch of this lovely flour blend ahead of time to use in all of your gluten free baking. But, here are the exact amounts to make these scones for your convenience.
These amounts have been tested and work well, however, it is worth noting that everyone measures with cups a little bit differently so your results will be much more consistent if you use a scale to measure your ingredients. I hope this helps those who have asked for it.Hugs,♡ Trish