Gluten-Free Berry Scones


Pure Foods

Posted May 5, 2022 (Last updated May 5, 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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