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 flour
175 g (about 1 ¼ cups)
- Rice flour
100 g (about ½ cup)
- Tapioca flour
60 g (about ½ cup)
- Gluten-free baking powder
20 g (about 1 ⅜ tablespoons)
- Xanthan gum
6 g (about ¾ teaspoon)
- Psyllium husk powder
2 teaspoons (about 10 g)
- Salt
1 teaspoon (about 6 g)
- Unsalted butter
120 g (about ½ cup)cold
- Granulated sugar
75 g (about ¼ cup)
- Raspberries
100 g (about ¾ cup)
- Plain yogurt
180 g (about ¾ cup)
- Egg
2 (about 100 g)
INGREDIENTS
- 1. Pre-heat oven - 190°C
- 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 to the dough
- 6. Rub in until coarse crumbs form
- 7. Add granulated sugar and raspberries to the dough
- 8. Add plain yogurt and egg to a clean medium bowl
- 9. Mix until combined
- 10. Pour egg mixture into dough
- 11. Mix gently until just combined
- 12. Flatten on lightly-floured surface
- 13. Cut
- 14. Transfer dough to baking sheet carefully
- 15. Bake until light golden - 20 min, 190°C
METHOD
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