Recipes

Gluten-free fruit scones

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.

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Ingredients

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.

How-to videos

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How to knead bread dough