Free delivery for all UK mainland orders over £49

UK mainland delivery

Weight	Orders over £49	Orders under £49
0 - 30kg	FREE	£4.99
These charges exclude bulk wholesale orders

Our UK deliveries will normally take between 3 and 6 working days to arrive.

Bulk wholesale deliveries

Weight	Delivery charge
0 - 2.50kg	£3.95 per unit
£3.95 per item up to a maximum charge of £11.85
2.51kg - 25kg	£4.95 per unit

All bulk wholesale deliveries are at cost and excluded from free delivery.

For rates to UK Islands and International destinations see our Delivery page

Read Our Blog

Shop Home >> Recipes >> Baking Sweet >> Fruit Scones

Search recipes

Filter your search:

Rated "Excellent" by our customers
See our 4,718 reviews on Trust Pilot

Fruit Scones

Name: Fruit Scones
Total time: 45 min
Yield: 15
Cuisine: British
Ingredients: 50g tapioca flour (manioc starch); 275g rice flour; 4 tsp xanthan gum; 1 tsp salt; 4 tbsp caster sugar; 110g butter; 110g sultanas; 2 free range eggs; 125-175ml natural yoghurt; 1 free range egg beaten for egg wash

Enjoy these wheat and gluten free fruit scones made with yoghurt.

Customer Rating:
4.0

(1 votes)

Posted by: Rhona
On: 26/02/2009

Cuisine

British

Time

30 - 60 mins

Skill Level

Confident

Serves

Courses etc.

Baking Sweet

You will need

Ingredient	Add
50g tapioca flour (manioc starch)		More products
275g rice flour
4 tsp xanthan gum	Available only in our Edinburgh shops	More products
1 tsp salt		More products
4 tbsp caster sugar		More products
110g butter	Available only in our Edinburgh shops	More products
110g sultanas		More products
2 free range eggs	Awaiting stock	More products
125-175ml natural yoghurt	Available only in our Edinburgh shops	More products
1 free range egg beaten for egg wash

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Preheat the oven to 250 deg cel gas mark 9.
Sift all the dry ingredients into a large bowl and mix well.
Rub in the butter. Add the sultanas and gently mix together.
Lightly whisk the eggs and natural yoghurt together.
Make a well in the centre of the dry ingredients and add the egg and yoghurt mixture
Mix to a soft dough, adding a little more natural yoghurt if necessary.
Turn onto a rice-floured board and knead lightly just enough to shape into a round.
Roll out to about 2.5cm thick and cut out rounds using a 5.5cm cutter.
Place on a rice-floured baking tray and brush with a little egg wash.
Bake for approx 10 mins until golden brown on top. Leave to cool on a wire rack.