serves / makes 12 mini scones
15 prep time
15 mins cooking time


I made these scones as part of my post on how to make a gluten and dairy free afternoon tea and I didn’t want to use strawberry jam as I already had a strawberry cheesecake. Instead I did a twist on the normal sultana scone using apple pieces dusted in cinnamon instead and topping with apple sauce and cream.

You can easily convert this recipe back into a ‘normal’ scone by removing the cinnamon and substituting the apple pieces with sultanas.




  • 100g ground rice
  • 175g rice flour
  • 50g self raising gluten free flour
  • 4 teaspoons baking powder
  • 2 teaspoons xanthan gum
  • 4 tablespoons caster sugar
  • 100g dairy free spread
  • 100g apple, peeled, cored and slice into small cubes
  • 2 teaspoon ground cinnamon
  • 2 eggs
  • 150ml soya natural yoghurt


  1. Preheat the oven to 220 oC
  2. Place the three types of flour, the baking powder, xanthan gum and caster sugar into a large bowl
  3. Cut the butter into small pieces and rub into the dry ingredients until the mixture resembles bread crumbs
  4. Toss the apple in the cinnamon and add to the crumb mix
  5. Whisk the two eggs and the natural yoghurt together
  6. Add the egg and yoghurt mix into the bowl with the flour and butter
  7. Mix together until a soft dough is formed
  8. Shape into 6 scones and place on a baking tray
  9. Brush with any leftover egg and yoghurt mix
  10. Bake for about 15 minutes, until golden brown
  11. I topped mine with apple sauce and soya whip cream

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