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Gluten-free fruit scones

Prep time less than 30 mins
Cook time less than 30 mins
Makes 15
Dietary Vegetarian
by Darina Allen and Rosemary Kearney

The yogurt helps to produce a light and tender scone. Use plump yellow sultanas or lexia raisins for an extra treat or substitute chopped chocolate and/or nuts for the sultanas. Or try dried cherries or chopped Medjool dates.

Method


  1. Preheat the oven to 250C/475F/Gas 9.

  2. Sift all the dry ingredients into a large bowl and mix well. Rub in the butter. Add the sultanas and gently mix together.

  3. Lightly whisk the eggs and natural yoghurt together.

  4. Make a well in the centre of the dry ingredients and add the egg and yoghurt mixture. Mix to soft dough, adding a little more natural yoghurt if necessary.

  5. Turn onto a rice-floured board and knead lightly, just enough to shape into a round. Roll out to about 2.5cm/1in thick and cut out rounds using a 5.5cm/2¼in cutter. Place on a rice-floured baking sheet and brush with a little egg wash.

  6. Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.

  7. Serve split in half with butter and homemade raspberry jam.

Ingredients

  • 275g/10oz rice flour
  • 50g/2oz tapioca flour
  • 4 tsp gluten-free baking powder
  • 2 tsp xanthan gum
  • 1 tsp salt
  • 4 tbsp caster sugar
  • 110g/4oz butter
  • 110g/4oz sultanas
  • 2 eggs, preferably free-range
  • 125ml-175ml/4-6fl oz natural yoghurt
  • 1 egg, beaten, for egg wash

Shopping List

Gluten-free fruit scones

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Other

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