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
    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 20, 2018

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
  2. Line a 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. Retrieve large mixing bowl
  13. Add cold unsalted butter
  14. Rub in until coarse crumbs form
  15. Add granulated sugar
  16. Add raspberries
  17. Get a clean medium bowl
  18. Add plain yogurt
  19. Add egg
  20. Mix until combined
  21. Pour egg mixture into dough
  22. Mix gently until just combined
  23. Flatten on lightly-floured surface
  24. Cut
  25. Transfer dough to baking sheet carefully
  26. Bake for 20min until light golden
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