Gluten-Free Berry Scones
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recipe by Pure Foods https://purefood.ie/
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- Total Time
- 35mins
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- 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.
recipe updated Dec 17, 2020
Ingredients
-
- Brown rice flour
- 175 g
-
- Rice flour
- 100 g
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- Tapioca flour
- 60 g
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- Gluten-free baking powder
- 20 g
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- Xanthan gum
- 6 g
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- Psyllium husk powder
- 2 teaspoons
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- Salt
- 1 teaspoon
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- Unsalted butter
- 120 g
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- Granulated sugar
- 75 g
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- Raspberries
- 100 g
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- Plain yogurt
- 180 g
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- Egg
- 2
Tools
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Oven
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Parchment paper
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Wooden spoon
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Baking sheet - 18 x 13"
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Large mixing bowl
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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