Gluten, Dairy and Egg Free Raspberry Ripple Scones

serves / makes 6
25 prep time
25 mins cooking time

Description

A few weeks ago I shared with you my recipe for banana and raisin scones and as always was super excited when a number of you sent through your pictures when you had made them. I thought I would share with you another take on the traditional scone – raspberry ripple! This recipe is gluten, dairy and egg free.

Enjoy!

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Ingredients

Method

raspberry scones

  1. Preheat the oven to 200 oC
  2. In a large bowl place the self-raising flour, xanthan gum and caster sugar
  3. Rub in the dairy free spread until it resembles bread crumbs
  4. Stir through the fresh raspberries
  5. Add the dairy free milk
  6. Shape into 6 scones
  7. Bake in the centre of the oven for 20-25 minutes