Gluten-free yoghurt scones
27 Nov 2020
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Background
Gluten-free scones tend to be very crumbly so either Xanthan gum or eggs are needed 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
- 250g Gluten free flour
- 2 tsp baking powder
- Pinch of salt
- 1 cup thick yoghurt (Skyr or Greek yoghurt)
- 50g unsalted butter, cubed
Instructions
- 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.
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Categories
- Meal Type: - Bake - Everyday - Quick & Easy - Scones - Snacks
- Cuisines: - British
- Occasions: - Afternoon Tea - Parties - Picnic
- Health and Diet: - Combination - Diabetic - Egg Free - Gluten Free - Nut Free - Sugar Free - Vegetarian
- Skill Levels: - Easy
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