This recipe uses Jack Berry™ Gluten Free Plain White Flour and Jack Berry™ Gluten-Free Coconut Flour which are both additive and preservative-free. The scones are light and fluffy in texture and you can add your choice of fruit (sultanas, dates or cherries) for extra flavour.

Makes 6 large scones or 10 smaller scones

Ingredients

275g/10oz Gluten Free Plain White Flour

50g/2oz Gluten Free Coconut Flour

4 tsp gluten free baking powder

110g/4 oz butter

110g/4oz cherries or sultanas

1 tsp salt

4 tbsp caster sugar

2 eggs

125ml – 175ml/4-6fl oz natural yoghurt

Method

Preheat the oven to 220°C/200°C Fan/Gas 7.

Sift all the dry ingredients into a large bowl and mix well. Rub in the butter then add your fruit of choice and gently mix together.

Lightly whisk the natural yoghurt and eggs 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 the dough on to a 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 then place on a lightly greased baking sheet.

Bake in the centre of the oven for approximately 12 – 15 minutes until golden brown on top. Leave to cool on a wire rack.

Serve split in half with butter and homemade jam.