Lemon & Raspberry Scones

Lemon & Raspberry Scones

Lemon & Raspberry Morning Scones

I was up early today and greeted by sunshine, having a wander in the village I bought some lemons and fresh raspberries and made this scone wheel.

What you will need:

60g rice flour
35g gluten free plain flour
1 tablespoon of tapioca flour
30g of almond flour
1 teaspoon of baking powder
Zest of 1 lemon

40g of cubes of cold butter

90g of raspberries

3 tablespoons of strained yoghurt (I use @iseyskyruk)
1 tablespoon of almond milk
1 small egg
1 teaspoon of vanilla extract

Lemon & Raspberry Scones

How to make it:
1. Mix together : rice flour, gluten free plain flour, tapioca flour, almond flour, baking powder,zest of 1 lemon

2. Roughly combine: with the dry mix using your fingers until breadcrumb texture:
40g of cubes of cold butter

3. Gently stir in: raspberries

4. Whisk together: strained yoghurt (I use @iseyskyruk), almond milk, egg, vanilla extract

5. Make a well in the dry mix and pour in the wet mix, gently mix until a soft dough.

6. Refrigerate for 30 minutes before shaping into a circle about 1 inch thick and cut into 6 pieces. Brush the top with almond milk and bake for 25 minutes at 180c

Eat with more strained yoghurt. Perfect for a morning that will involve some rigorous exercise !