Gluten free fruit scones

Going gluten free doesn’t have to mean giving up on the dream of a proper, freshly baked fruit scone! If you’ve not ventured into gluten free baking much, don’t be put off by some of the ingredients listed. I promise you the final result will be well worth a foray into the world of gluten free flours, gums and baking agents. Think of it as a labour of looooove.

This recipe is adapted slightly from the River Cottage Gluten Free cook book which I highly recommend! It makes 10 medium scones, or 6-8 large ones. They are best eaten or frozen on the day they’re made.


150g ground almonds

150g potato starch

50g tapioca starch

50g rice flour

50g sorghum flour

4 tsp ground psyllium husk

1 level tsp salt

1 tbsp caster sugar

100g chilled unsalted butter

2 medium eggs

150g full fat greek yoghurt

2 tsp lemon juice

1tsp bicarbonate of soda

125g sultanas

Splash of milk

Milk or beaten egg for brushing on top


  1. Preheat the oven to 240°C / 475°F / gas mark 9 and line two baking trays with greaseproof paper.
  2. Put the almonds, potato, tapioca, rice, sorghum, psyllium husk, salt and sugar into a bowl.
  3. Dice the cold butter and work it through the flours with your fingertips until the whole thing resembles breadcrumbs.
  4. In another bowl whisk up the yoghurt, lemon juice and eggs. Then whisk in the bicarbonate of soda.
  5. Quickly add the liquid mixture into breadcrumbs and work through with a fork.
  6. If you need to loosen the mixture, add a splash of milk and mix.
  7. Mix in the sultanas.
  8. On a board sprinkled with gluten free flour work handfuls of the mixture into rounds and place on the trays.
  9. Leave to stand for 15 minutes, then brush the top of each with beaten egg.
  10. Bake for 15 minutes until a skewer into the centre of the scones comes out clean.
  11. Serve with butter, jam, whipped cream or all three!




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s