Gluten Free Berry Indonesian Vanilla Scones with Bean Paste

Ingredients

• 2.5 cups gluten-free flour blend (300 g)
• 0.5 cup granulated sugar (100 g)
• 0.5 cup cold unsalted butter, cubed (113 g)
• 0.75 cup heavy cream (180 ml)
• 1 large egg
• 1 tbsp baking powder (12 g)
• 0.5 tsp fine sea salt
• 1 tbsp VanillaGoods Indonesian vanilla bean paste (15 ml)
• 1 cup fresh raspberries (125 g)

Instructions

1. 1. Flavor note: Add the raspberries last and fold gently to avoid streaking or crushing them.
2. 2. Whisk the flour, sugar, baking powder, and salt in a large bowl. Add the cold cubed butter and rub it in with your fingers until the mixture looks like coarse crumbs with some pea-sized pieces.
3. 3. Whisk the cream, egg, and vanilla together, then pour into the dry mix and stir just until a shaggy dough forms; it should hold together without being sticky.
4. 4. Turn out onto a floured surface, pat into a 1-inch-thick disk, and cut into 8 wedges. Brush the tops with a little extra cream.
5. 5. Arrange on a lined sheet and bake at 400F (205C) for 16-20 minutes, until risen and golden brown on top.
6. 6. Cool for a few minutes and serve warm.