180 g sorghum flour ¾ teaspoon baking soda
60 g arrowroot flour 1 ½ teaspoons cream of tartar
50 g sugar 1 large egg
1 teaspoons xanthan gum 200g natural yoghurt
¼ teaspoon salt 1 teaspoon vanilla extract
· Preheat oven to 200ºC.
· Place sorghum flour, arrowroot flour, sugar, xanthan gum, salt, baking soda, cream of
tartar into bowl. Sift by processing for 5 seconds on speed 6.
· Add remaining ingredients and mix for 15 seconds on speed 6.
· Use a spatula dipped in water to scoop out golf-ball sized blobs of dough and drop
onto a greased or lined baking tray- roughly shape into round mound. Drop scones do
not spread much so can be placed close together on the tray.
· This mixture should make approximately 12 scones.
· Bake for 10-12 minutes or until a skewer inserted in centre comes out dry. Allow to
cool a minute on the tray then transfer to a cooling rack.
Wonderful served warm! Best eaten on the day they are made.
· While these look more like biscuits than scones, and the sorghum flour gives them a
slightly pink tinge, they do have a very similar texture to scones.
· This is a very delicate dough – keep mixing to a minimum otherwise you will lose the
· To make them look more like scones, once scooped out onto the baking sheet, try
shaping them into a more rounded form with a knife dipped in water.
· Currants, sultanas or even chocolate chips can be folded through with the spatula at
the end of the mixing process.