I promise that this post will be short and will not bore you for too long :) My only purpose is to tell you that you must make these scones now.
For me, raspberry scones are kind of nostalgic. In the summertime my family would buy them at a little hole in the wall bakery. They were served warm out of the oven, buttery and crumbly. The raspberries were a sweet suprise, bright and bursting with flavor.
I believe that this gluten free version could actually be better than the "real thing". They are very light, unlike most gluten free scones I have tried, which are dense and sometimes even have a gritty texture due to the brown rice flour. I know sometimes gluten free baking can be unreasonably expensive, but if you can afford to spend a little extra on superfine brown rice flour, it really works much better. I have yet to find it in a local store, so I have been buying it online. The brand I like best is Authentic Foods.