I don’t do a lot of baked goods these day, but my wife Debra loves to bake and these looked and smelled amazing. Fresh raspberries are awesome right now and with heart healthy walnuts you won’t feel too guilty indulging in these. By the way, our guests loved them!
Makes 6 to 8 scones
2 ¼ cups gluten free flour mixture (We use Pamela’s gluten free baking mix)
1/3 cup gluten free rolled oats (We use Bob’s Red Mills)
1 teaspoon baking powder
¼ cup sugar
½ teaspoon ground cinnamon
3 to 4 tablespoons butter
2/3 cup water
1 tablespoon olive oil
½ to 1 teaspoon maple flavoring or extract (or substitute vanilla extract) (amount depends on how strong you would like the maple flavor to stand out)
1/3 cup chopped walnuts
1 cup raspberries
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Combine and whisk together dry ingredients (GF flour mixture through cinnamon) in a large bowl. Cut in butter with a knife and then use a fork to press and distribute the butter throughout the mix.
In a large measuring cup, measure out the water and then whisk in the egg, olive oil, and maple extract into the water.
Stir wet ingredients into flour-butter mixture with a large wooden spoon until just mixed. Gently stir in walnuts and raspberries.
Use wooden spoon to drop about ¼ cup of scone mixture onto prepared baking sheet. You will have enough for about 6 to 8 scones, depending on preferred size.
Bake for approximately 15 minutes until lightly golden on top. Cool on wire rack for at least 5 minutes before serving.