Gluten-Free Berry Scones

by

Pure Foods

POSTED Mon, February 24, 2020

Serves

12

Total Time

35 MINS

Calories

221

Light, tender scones from Ruth and Mary's Pure bakery in Blackrock, Dublin. We used raspberries, but raisins work well too for a more traditional scone.

recipe-image

    INGREDIENTS


  • Brown rice flour icon
    Brown rice flour

    175 g (about 1 ¼ cups)

  • Rice flour icon
    Rice flour

    100 g (about ½ cup)

  • Tapioca flour icon
    Tapioca flour

    60 g (about ½ cup)

  • Gluten-free baking powder icon
    Gluten-free baking powder

    20 g (about 1 ⅜ tablespoons)

  • Xanthan gum icon
    Xanthan gum

    6 g (about ¾ teaspoon)

  • Psyllium husk powder icon
    Psyllium husk powder

    2 teaspoons (about 9.6 g)

  • Salt icon
    Salt

    1 teaspoon (about 6 g)

  • Unsalted butter icon
    Unsalted butter

    120 g (about ½ cup)cold

  • Granulated sugar icon
    Granulated sugar

    75 g (about ¼ cup)

  • Raspberries icon
    Raspberries

    100 g (about ¾ cup)

  • Plain yogurt icon
    Plain yogurt

    180 g (about ¾ cup)

  • Egg icon
    Egg

    2 (about 100 g)

    METHOD


  • 1. Pre-heat oven - 190°C
  • 2. Line a clean baking sheet with parchment paper
  • 3. Add brown rice flour, rice flour, tapioca flour, gluten-free baking powder, xanthan gum, psyllium husk powder and salt to a clean large mixing bowl
  • 4. Sift together in flour sifter
  • 5. Add unsalted butter to the dough
  • 6. Rub in until coarse crumbs form
  • 7. Add granulated sugar and raspberries to the dough
  • 8. Add plain yogurt and egg to a clean medium bowl
  • 9. Mix until combined
  • 10. Pour egg mixture into dough
  • 11. Mix gently until just combined
  • 12. Flatten on lightly-floured surface
  • 13. Cut
  • 14. Transfer dough to baking sheet carefully
  • 15. Bake until light golden - 20 min, 190°C

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