Recipe by corinna
I loved scones and had a lot of trouble finding a good recipe since being diagnosed with gluten intolerance - this is an adapted recipe from the BBC Food.
Top Review by Anonymous
I'm not rating the recipe because I haven't made it. I do own a bakery/cafe and was doing some research into GF scone recipes. We make scones every day and I just wanted to reply to sarahblunt's harsh comment about baking powder. There are gluten free baking powders out there and my large container of Argo baking powder I buy at Costco says gluten free on it.
- 275 g rice flour
- 50 g tapioca flour
- 2 teaspoons baking powder
- 4 teaspoons xanthan gum
- 1 teaspoon salt
- 4 tablespoons caster sugar
- 110 g butter
- 110 g sultanas (optional)
- 2 eggs, preferably free-range
- 125 -175 ml natural yoghurt
- 1 egg, beaten, for egg wash
Directions See How It's Made
- Preheat the oven to 250°C/475°F/Gas 9.
- Sift all the dry ingredients into a large bowl and mix well. Rub in the butter. Add the sultanas and gently mix together.
- Lightly whisk the eggs and natural yoghurt together.
- 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.
- 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.
- Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.
- Serve split in half with butter and jam.