Gluten-Free Berry Scones

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recipe by Pure Foods http://www.purefood.ie

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    343

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 Jun 7, 2019

Ingredients

  • Brown rice flour icon
    Brown rice flour
    175g
  • Rice flour icon
    Rice flour
    100g
  • Tapioca flour icon
    Tapioca flour
    60g
  • Gluten-Free baking powder icon
    Gluten-Free baking powder
    20g
  • Xanthan gum icon
    Xanthan gum
    6g
  • Psyllium husk powder icon
    Psyllium husk powder
    9g
  • Salt icon
    Salt
    6g
  • Unsalted butter icon
    Unsalted butter
    120g
  • Granulated sugar icon
    Granulated sugar
    75g
  • Raspberries icon
    Raspberries
    100g
  • Plain yogurt icon
    Plain yogurt
    180g
  • Egg icon
    Egg
    100g

Tools

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