Gluten-Free Berry Scones


Pure Foods

Posted 5 May 2022 (Last updated 5 May 2022)



Total Time




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.


  • Brown rice flour icon
    Brown rice flour180 g
  • Rice flour icon
    Rice flour100 g
  • Tapioca flour icon
    Tapioca flour60 g
  • Gluten-free baking powder icon
    Gluten-free baking powder20 g
  • Xanthan gum icon
    Xanthan gum6 g
  • Psyllium husk powder icon
    Psyllium husk powder2 teaspoons
  • Salt icon
    Salt1 teaspoon
  • Granulated sugar icon
    Granulated sugar75 g
  • Raspberries icon
    Raspberries100 g
  • Plain yogurt icon
    Plain yogurt180 g
  • Egg icon
  • Unsalted butter icon
    Unsalted butter120 gcold

  • 1. Pre-heat oven - 190°C / 375°F
  • 2. Line a clean baking sheet with parchment paper
  • 3. 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
  • 4. Sift together in flour sifter
  • 5. Add unsalted butter and rub in until coarse crumbs form
  • 6. Add granulated sugar and raspberries
  • 7. Add plain yogurt and egg to a clean medium bowl and mix until combined
  • 8. Pour egg mixture into the middle
  • 9. Mix gently until just combined
  • 10. Flatten on lightly-floured surface
  • 11. Cut out scones
  • 12. and transfer to your prepared baking sheet
  • 13. Bake until light golden - 20 min, 190°C / 375°F

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