2 cups gluten free flour (I use Bob's Red Mill blue label), plus a bit for kneeding
3/4 cup sugar (watching your sugar, use less- they'll be more scone like)
1/2 tsp baking soda
1/2 cup butter (coconut oil works too)
1/2 cup raisins (I use golden raisins)
1/4 cup plain (or vanilla) yogurt
1 egg (beaten)
1/4 tsp salt
1 tsp caraway seed
Preheat oven to 350 degrees F
Combine flour, sugar, baking soda, salt & caraway seed in a bowl.
With a pastry blender, cut in butter until mixture resembles course meal. Stir in raisins.
Add egg and yogurt. Mix gently with fork.
On a floured surface, very lightly kneed dough until it holds a ball shape.
Pat dough (or roll dough) until 1/4" thick.
Simply cut into squares, or cut with cookie cutter. Place dough on parchment lined pan, approx. 1" apart.
Bake 13-15 minutes or until slightly browned.
Cool and serve.
* These are wonderful as is, or go a little festive with a dusting of powdered sugar.