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Fruit Scones


 Prep Time | 25 minutes
 Cooking Time | 10 minutes
 Serves | 15 people

Our Notes

The yoghurt helps to produce a light and tender scone. Use plump yellow sultanas or lexia raisins for an extra treat or substitute chopped chocolate and/or nuts for the sultanas.
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275g/10oz Pure GF Rice Flour (brown or white)
50g/2oz Pure GF Tapioca Flour
4 tbls Caster Sugar
4 tsp Pure GF Baking Powder
2 tsp Pure GF Xanthan Gum
1 tsp Salt
110g/4oz butter
110g/4oz Sultanas
2 eggs
125ml-175ml Natural Yoghurt * (depending on how much is needed)
1 egg, beaten, for egg wash


  1. Preheat oven to 250°C/475°F/Gas Mark 9.
  2. Sift all the dry ingredients into a large bowl and mix well. Run in the butter. Add sultanas and gently mix together.
  3. Lightly whisk eggs and the natural yoghurt together.
  4. Make a well in the centre of the dry ingredients and add the egg and natural yoghurt mixture. Mix to soft dough, adding a little more natural yoghurt if needed.
  5. Turn onto a rice-floured surface and knead lightly, just enough to shape into a round. Roll out to approx. 2.5cm/1 in thick and cut out rounds using a 5.5cm/2 ¼ in cutter. Place the Fruit Scones on a rice-floured baking sheet with a little egg wash.
  6. Bake for approx. 10 minutes or until golden brown on top. Leave to cool on a wire rack.

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