Marzipan Raisin Buttermilk Scones for the Holidays

2 large eggs, room temperature

½ Cup Buttermilk

Mix well and set aside.

In large bowl, measure these flours (I use Bob’s Red Mill) :

½ Cup Brown Rice Flour

½ Cup Sweet Sorghum Flour

4 Tbsp Tapioca Flour

½ Cup Almond Flour

4 Tbsp Pure Cane Sugar, granulated

3 Tbsp Baking Powder

2 tsp Xanthan Gum

Stir with wooden spoon, set aside.

6 Tbsp Sweet Butter, cut into dice size pieces

Using hands, mix well, breaking up butter with tips of fingers and should resemble course meal.

1 Bar Almond Paste, Marzipan (about 5.29 ounces), cut into dice size pieces

½ Cup raisins, mixed white and red

Toss into dry ingredients, mix well.

Pour the Buttermilk egg mixture, stir well with wooden spoon, do not over mix,  just till moist. Should be lumpy, but no dry flour left at bottom of bowl.

Divide dough into two equal portions.

Tear off three squares (12x12 inches approximately) kitchen wax paper.

Place first dough portion onto center of 1^st wax paper. Leave second dough portion in bowl and set aside.

Place 2^nd wax paper over dough portion, you will use this to round and flatten dough into large circle.

Cut into pie sections.

Place onto parchment lined cookie sheet.

Repeat with 2^nd dough portion.

Place onto parchment lined cookie sheet.

Make egg wash, use one beaten egg and a little water. Brush onto tops and sprinkle with course sugar.

 
Bake 325 degrees for 20 min.

Remove from pans onto serving tray.

Pass with sweet butter, coffee, tea for breakfast or snack.

Enjoy for any holiday or feast...they don't last long ! Makes 16, so you can share...if they are quick.