Gluten-Free Berry Scones
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recipe by Pure Foods http://www.purefood.ie
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- Total Time
- 35mins
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- Serves
- 12
-
- 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 updated Oct 8, 2019
Ingredients
-
- Brown rice flour
- 175g (about 1¼ cups)
-
- Rice flour
- 100g (about ½ cup)
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- Tapioca flour
- 60g (about ½ cup)
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- Gluten-Free baking powder
- 20g (about 1¼ tbsp)
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- Xanthan gum
- ¾ tsp
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- Psyllium husk powder
- 2 tsp (9g)
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- Salt
- 1 tsp (6g)
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- Unsalted butter
- 120g (about ½ cup)
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- Granulated sugar
- 75g (about ¼ cup)
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- Raspberries
- 100g (about ¾ cup)
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- Plain yogurt
- 180g (about ¾ cup)
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- Egg
- 2 (100g)
Tools
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Parchment paper
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Wooden spoon
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Baking sheet - 18 x 13"
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Large mixing bowl
-
Medium bowl
Step preview
- Pre-heat - 190°C
- Line a clean baking sheet with parchment paper
- 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
- Sift together in flour sifter
- Add unsalted butter to the dough
- Rub in until coarse crumbs form
- Add granulated sugar and raspberries to the dough
- Add plain yogurt and egg to a clean medium bowl
- Mix until combined
- Pour egg mixture into dough
- Mix gently until just combined
- Flatten on lightly-floured surface
- Cut
- Transfer dough to baking sheet carefully
- Bake until light golden - 20 min, 190°C