Gluten-Free Berry Scones
For the full experience, make this recipe with the Drop Recipes app.
recipe by Pure Foods https://purefood.ie/
-
- Total Time
- 35mins
-
- 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.
Inspired by: http://purefood.ie/gluten-free-recipes/recipe updated Dec 3, 2019
Ingredients
-
- Brown rice flour
- 175g (about 1¼ cups)
-
- Rice flour
- 100g (about ½ cup)
-
- Tapioca flour
- 60g (about ½ cup)
-
- Gluten-Free baking powder
- 20g (about 1¼ tbsp)
-
- Xanthan gum
- ¾ tsp
-
- Psyllium husk powder
- 2 tsp (9g)
-
- Salt
- 1 tsp (6g)
-
- Unsalted butter
- 120g (about ½ cup)
-
- Granulated sugar
- 75g (about ¼ cup)
-
- Raspberries
- 100g (about ¾ cup)
-
- Plain yogurt
- 180g (about ¾ cup)
-
- Egg
- 2 (100g)
Tools
-
Parchment paper
-
Wooden spoon
-
Baking sheet - 18 x 13"
-
Large mixing bowl
-
Medium bowl
Step preview
- Pre-heat oven - 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