Gluten Free Cinnamon Raisin Scones

Total Time
Prep 10 mins
Cook 17 mins

This is an adaptation of a recipe that I found on Pamela's Products website. The original recipe was for current scones, but I wanted something that was cinnamon raisin and this is what I came up with.

Ingredients Nutrition


  1. Heat oven to 375 degrees.
  2. Mix the dry ingredients together.
  3. Cut in the butter using two knives.
  4. Add the beaten egg and milk.
  5. Mix together with a fork (dough will be thick).
  6. Drop large, tall dollops onto lightly greased cookie sheet (I use an ice cream scoop to get equal sized scones - about 1/4 cup of batter per scone).
  7. Bake for 15-17 minutes until lightly browned.


Most Helpful

I made this for an English themed Bunco party & it was a hit with all 12 ladies there, plus a few men who hang around to sample the potluck each month. I followed the recipe, but left out the cinnamon & raisins, added about 2 Tablespoons of lemon zest and 1/3 cup of sliced almonds. I served it with Lemon Curd. Delicious combination, I will make it again following the listed ingredients for a breakfast treat, adding 1/3 cup walnuts, I'm a nut fan! Thanks.

lovesaquickie September 15, 2008

Raisins, cinnamon, scones & all in one package! Now how could I pass on this recipe? No way! And happily you supplied me with a great breakfast treat! Raisin fan that I am I did use a bit more than listed (3/4 of a cup, actually!) & that was enough to put a pleasant smile on my face! These have a wonderfully simple taste to them that I found mose enjoyable! Thanks for sharing a keeper of a recipe! [Tagged, made & reviewed for a teammate in the Aus/NZ Special Recipe Swap #19]

Sydney Mike August 07, 2008

Yummy, I used Biscuick baking mix, grated orange rind and dried cranberries. Also didnt have any milk (found out last minute) so used 6 oz carton of vanilla yogurt and about a teaspoon of the juice from the orange, as dough was a tad too crumbly. After I added the spoon of juice was perfect. Patted out into large round and then cut in wedges. Baked on greased baking stone,Brushed the tops with egg white and sprinkled sugar. Will try your cinn/raisin variation nex t time(didnt have raisins today)

Robin Batterson July 27, 2013

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