275g/10oz rice flour

50g/2oz tapioca flour

4 tsp gluten-free baking powder

2 tsp xanthan gum

1 tsp salt

4 tbsp caster sugar

110g/4oz lactose free butter

110g/4oz dried cranberries

2 eggs, preferably free-range

125ml-175ml/4-6fl oz lactose free yogurt

1 egg, beaten, for egg wash


Preheat the oven to 250C/475F/Gas 9. Sift all the dry ingredients into a large bowl and mix well.

Rub in the lactose free butter. Add the dried cranberries and gently mix together.

Lightly whisk the eggs and lactose free yogurt together. Make a well in the centre of the dry ingredients and add the egg and yogurt mixture.

Mix to soft dough, adding a little more lactose free yogurt if necessary.

Turn onto a rice-floured board and knead lightly, just enough to shape into a round.

Roll out to about 2.5cm/1in thick and cut out rounds using a 5.5cm/2¼in cutter.

Place on a rice-floured baking sheet and brush with a little egg wash.

Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.

Serve split in half with lactose free butter and homemade raspberry jam.

Recipe adapted from: Good Food

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Gluten free cranberry scones
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
How to make garlic  infused oil - click here
Search Recipes Recipes Search