Gluten free blueberry scones (nut free, gum free) - George Eats
Gluten free blueberry scones that are nut free, gum free and low in lactose. A simple mix of flours to create a rich and delicious result.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at georgeats.com.
Ingredients
- 100 g cold unsalted butter (cubed and frozen for 10 minutes)
- 200 g (1 1/4 cup) white rice flour
- 90 g (3/4 cup) tapioca flour
- 125 g caster sugar (see notes)
- 3 teaspoons gluten free baking powder
- pinch of fine salt
- 10 g (3 teaspoons) psyllium husk powder
- 150 g thick lactose free full cream yoghurt (see notes)
- 2-6 tablespoons milk of choice
- 125g fresh blueberries
- Additional tapioca flour (to roll out the scones)
- egg (whisked, for the tops of the scones)
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