Gluten-free yoghurt scones
Gluten-free scones tend to be very crumbly, so you need either Xanthan gum or eggs for binding. I used yoghurt which makes them moist and soft. The basic recipe of these gluten-free yoghurt scones is savoury, to which you could add roasted pepper slices, olives, herbs, pesto, bacon, chopped nuts or caramelised onion. For a sweet version add sugar (about 50g) and cinnamon, citrus zest, dried fruits or nuts.
Ingredients
Method
- Sieve the flour into a bowl and add the salt & baking powder. Combine well.
- Rub the butter into the flour mixture until it resembles breadcrumbs.
- Add the yogurt and mix gently with a spatula until it forms a soft dough.
- Cool for an a hour if time allows.
- Preheat the oven to 180°C.
- Roll the dough out between two sheets of parchment paper to 2cm thickness, then stamp out round shapes, using a round cutter or mug.
- Place the scones on a baking tray lined with baking paper.
- Bake them for 10-12 minutes until risen and golden on top.
- Serve them warm or at room temperature.