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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.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g Gluten free flour
  • 2 tsp baking powder
  • Pinch of salt
  • 1 cup thick yoghurt Skyr or Greek yoghurt
  • 50 g unsalted butter cubed

Method
 

  1. Sieve the flour into a bowl and add the salt & baking powder. Combine well.
  2. Rub the butter into the flour mixture until it resembles breadcrumbs.
  3. Add the yogurt and mix gently with a spatula until it forms a soft dough.
  4. Cool for an a hour if time allows.
  5. Preheat the oven to 180°C.
  6. Roll the dough out between two sheets of parchment paper to 2cm thickness, then stamp out round shapes, using a round cutter or mug.
  7. Place the scones on a baking tray lined with baking paper.
  8. Bake them for 10-12 minutes until risen and golden on top.
  9. Serve them warm or at room temperature.