Fruit Scone Round

Best eaten on the day it’s made, preferably still warm and especially good for a late breakfast.

Fruit Scone RoundIngredients

  • 250g Gluten-Free Flour Mix A
  • ½tsp xanthan gum
  • 2tbsp caster sugar
  • 3tsp Gluten-Free baking powder
  • pinch salt
  • 100g cold unsalted butter
  • 2 medium eggs, beaten
  • 175-200mls runny low fat yogurt or single cream
  • 75g semi dried mixed fruit, such as sour cherries, cranberries, blueberries
  • 1 small egg, for brushing the top


  1. Preheat the oven to 200°C / 400°F / Gas Mark 6.
  2. Combine the flour, xanthan gum, sugar, baking powder and salt in a food processor or by hand.
  3. Add the butter in small cubes, until lightly mixed.
  4. Transfer to a mixing bowl and add the eggs and the yogurt, enough to make soft, moist dough.
  5. Mix in the dried fruit and stir lightly.
  6. Tip the dough onto a floured baking tray and pat it into a round, approx 15cm (6 inches) diameter.
  7. Brush with egg and bake until golden. Leave to cool and then eat warm, cut into wedges.



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