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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 egg

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.

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