Our Gluten-Free Raspberry Scone recipe straight from the Kilkenny Cafe!



750g (26oz) Gluten-free flour 
180g (6oz) Caster sugar
180g (6oz) Butter
½ tablespoon of Xanthan gum
½ tablespoon of GF baking powder
400g (14oz)Raspberries
2 Eggs
500ml (16floz)of Buttermilk
1 tablespoon Vanilla extract


Step 1: Place the gluten-free flour and butter in a mixing bowl.
Step 2: Gently rub to create a crumb.
Step 3: Add the sugar, GF baking powder and Xanthan gum
Step 4: Mix by hand until all ingredients are combined.
Step 5: In a jug, add the buttermilk, eggs and vanilla extract and whisk briefly
Step 6: Add the liquid to the dry until you have the required dough – it should be neither too wet nor dry
Step 7: Stir in the frozen raspberries
Step 8: Turn onto a floured surface and pat gently to the required thickness
Step 9: Cut with a scone cutter and place on a baking tray
Step 9: Bake at approx. 190C (374F) for 20 minutes