Fruit Scones
In this delightful recipe, light and fluffy gluten-free scones are infused with the sweetness of sultanas, making them a perfect treat for any time of day. With a golden-brown crust and a tender crumb, these scones are best enjoyed warm, topped with your favorite jam and a dollop of clotted cream. So simple to make, these gluten-free scones will surely become a household favorite in no time!
— Constant Cookbook
Ingredients
- 275g/10oz rice flour
- 50g/2oz tapioca
- 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
- 125ml-175ml/4-6fl oz natural yoghurt
- 1 egg, beaten, for egg wash
Instructions
- Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper.
- Whisk the milk and lemon juice together and set aside for 5 minutes to thicken.
- Sift the flour, baking powder, xanthan gum and salt into a large mixing bowl.
- Add the butter and lightly rub in until there are only small flecks of butter visible.
- Stir in the sugar and the sultanas, if using.
- Make a well in the middle of the mixture, add the thickened milk and use a palette knife to cut the wet ingredients into the dry, then gently mix with your hands until just combined.
- Turn the dough out onto a lightly floured work surface and very gently press it out to about 3cm/1¼in thick.
- Use a 6cm/2½in plain round cutter to stamp out rounds of dough and place on the baking sheet. Gather the off-cuts into a ball, gently roll and stamp out more scones.
- Brush the tops with milk, sprinkle with sugar and bake for about 12 minutes or until well risen and golden brown.
- Leave to cool on a wire rack.
- Split in half and serve with jam and clotted cream.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 15
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