Gluten-Free Berry Scones

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recipe by Pure Foods

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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.

Inspired by:

recipe updated Feb 3, 2020


  • 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 tbsp)
  • Xanthan gum icon
    Xanthan gum
    6 g (about ¾ tsp)
  • Psyllium husk powder icon
    Psyllium husk powder
    2 tsp (about 9.6 g)
  • Salt icon
    1 tsp (about 6 g)
  • Unsalted butter icon
    Unsalted butter
    120 g (about ½ cup)
  • Granulated sugar icon
    Granulated sugar
    75 g (about ¼ cup)
  • Raspberries icon
    100 g (about ¾ cup)
  • Plain yogurt icon
    Plain yogurt
    180 g (about ¾ cup)
  • Egg icon
    2 (about 100 g)


  • kCook icon Parchment paper
  • kCook icon Wooden spoon
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Large mixing bowl
  • kCook icon Medium bowl

Step preview

  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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