Gluten Free Scones

Recipe by Chef #494491
READY IN: 20mins
YIELD: 8 scones




  • 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.