But after a fancy gluten-free high tea, I started thinking about baking a sweeter gluten-free scone—with white chocolate and raspberries (another favorite flavor combo of mine.)
I made my first batch of gluten-free raspberry and white chocolate scones, I made was with fresh raspberries. Unfortunately, the end result was a little scary. The fresh raspberries had burst in most of the scones, leaving my baking sheet a mess and turning the scones themselves a strange pinkish-gray color. Not so appetizing.
For my next batch of gluten-free raspberry and white chocolate scones, I switched to Natierra freeze-dried raspberries. I’d met the folks from Natierra at this year’s Fancy Food Show and was impressed with the freshness, color, and taste of their fruits. I was given a few samples to play with and knew immediately this was going to be the key to figuring out how to get a great gluten-free raspberry and white chocolate scone recipe refined. I also received a sample of Guittard’s white chocolate chips, which I knew I wanted to use in this recipe.
I’d like to say my first attempt was flawless. But I forgot the one important tip about working with freeze-dried fruit—always rehydrate before baking with them! That’s why my first batch of the scones over-browned, and left the raspberries more charcoal than berry in hue. Ooops.
Luckily, the third time was the charm for the gluten-free raspberry and white chocolate scones.
Low FODMAP Diet Notes
People are always concerned about milk and white chocolate and their FODMAP status. Per the Monash app, White chocolate is OK for a low FODMAP diet at 15 grams or less. It becomes moderate in FODMAPs (lactose) at 30 grams. This recipe uses only half a cup of white chocolate in total (64 grams). That means one serving is fine on a low FODMAP diet.
Gluten-free Raspberry and White Chocolate Scones [Low FODMAP]
- Preheat oven to 425.
- Line a cookie sheet with parchment paper.
- Mix all dry scone base ingredients in a large bowl. Place freeze dried raspberries and the tablespoon of lactose free milk in a small bowl and set aside.
- Cut butter into 1 tablespoon chinks and add to flour mixture bowl. Thumb butter into the mixture until you have small pea-shaped butter pieces.
- Add milk and stir until just combined. Add the white chocolate chips and the milk-soaked raspberries.
- Shape into 8 equal-sized balls of dough. Place on baking sheet with two inches between each scone and press down sightly on the top of the dough ball to flatten it out slightly.
- Bake for 11 minutes. Serve hot or at room temperature.