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Gluten, Dairy and Egg Free Raspberry Ripple Scones
serves / makes 6 25 prep time 25 mins cooking time
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.
40g dairy free spread
225g gluten free self-raising flour
1 teaspoon xanthan gum
2 tablespoons caster sugar
110ml dairy free milk
100g fresh raspberries
Preheat the oven to 200 oC
In a large bowl place the self-raising flour, xanthan gum and caster sugar
Rub in the dairy free spread until it resembles bread crumbs