Gluten Free Cranberry Scones

Deliciously light and moist scones, studded with cranberries provide these with a great burst of colour. The perfect scone to accompany afternoon tea.

Free from Gluten, Egg, Soya, Wheat, Nuts


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  1. Line a baking tray with parchment and pre-heat the oven.
  2. Sieve the flour, sugar and bicarbonate of soda into a bowl and blend together well.
  3. Stir in the yogurt, cranberries and oil.
  4. Divide the dough into two mounds on the prepared tray.
  5. Dust the top of each mound with flour and gently press into a circle about 3cm/1” thick.
  6. Cut each mound into quarters.
  7. Bake for 30-35 minutes until golden brown.


Large baking tray


200°C, Fan 180°C, 400°F, Gas 6

Cooking time

30-35 minutes

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