Gluten-Free Berry Scones
Serves
12
Total Time
35mins
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.
- Brown rice flour175 g
- Rice flour100 g
- Tapioca flour60 g
- Gluten-free baking powder20 g
- Xanthan gum6 g
- Psyllium husk powder2 teaspoons
- Salt1 teaspoon
- Granulated sugar75 g
- Raspberries100 g
- Plain yogurt180 g
- Egg2
- Unsalted butter120 gcold
Ingredients
- 1. Pre-heat oven - 190°C / 375°F
- 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 and rub in until coarse crumbs form
- 6. Add granulated sugar and raspberries
- 7. Add plain yogurt and egg to a clean medium bowl and mix until combined
- 8. Pour egg mixture into the middle
- 9. Mix gently until just combined
- 10. Flatten on lightly-floured surface
- 11. Cut out scones
- 12. and transfer to your prepared baking sheet
- 13. Bake until light golden - 20 min, 190°C / 375°F
Method
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