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
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.
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
