image frame coloured line emerald green


  • 175 grams brown rice flour
  • 100 grams white rice flour</li>
  • 60 grams tapioca flour
  • 20 grams / 4 teaspoons gluten free baking powder
  • 6 grams / 2 teaspoon xantham gum
  • 2 grams / 2 small teaspoons psyllium husks
  • 4-5 grams / 1 teaspoon fine seasalt
  • 120 grams butter, chilled and finely diced
  • 50 grams dried cranberries
  • 1 tablespoon fresh rosemary, chopped, plus a little extra to sprinkle on scones
  • 2 large organic or free-range eggs
  • 180 ml natural yoghurt or soya yoghurt
  • 1 teaspoon honey plus a little extra to drizzle
  • Egg wash
  • Gluten Free
  • Dairy Free
  • Diabetic friendly
  • Low GI
  • Vegetarian
  • Vegan option: Omit cheese


  1. Sieve all dry ingredients together in a bowl and mix well. Rub in chilled butter to get a breadcrumb texture. Add rosemary and dried cranberries and gently mix in.
  2. Whisk eggs, honey and yoghurt together.
  3. Make a well in centre of flour mixture and mix in liquid. Keep a little liquid back in case not all is needed. Mix liquid and flours together to form a soft dough.
  4. Lightly roll out the dough on a rice floured surface. Cut scones out with a scone cutter. Lay on a floured surface, egg wash and sprinkle with a little extra chopped rosemary leaves. Drizzle a tiny amount of honey over each scone, bake in oven at 180 C for 12-14 minutes. Allow to cool before serving.



  • To make a dairy free version use odourless coconut oil in place of butter (weight for weight), and soya yoghurt
  • Vary your herbs and fruit or add a little blue cheese or strong cheddar for a more robust flavour
  • These freeze really well when baked, so prepare ahead of time and gently warm in the oven before serving.
  • Make miniature scones and use for savoury canapés: top with Crème fraiche + smoked salmon, or soft goats cheese + onion marmalade, or ricotta and olive tapenade etc….