175 grams Brown rice flour
100 grams white rice flour
60 grams tapioca flour
20 grams / 4 teaspoons gluten free baking powder
6 grams / 2 teaspoons xantham gum
2 small teaspoons psyllium husks (2 grams)
4 – 5 grams / 1 teaspoon fine sea salt
75 grams unrefined brown sugar, or 80 grams caster sugar or xylitol, or 60 grams fructose, or 2 tablespoons molasses
120 grams butter – chilled and finely diced
100 grams fresh blueberries
2 large organic or free range eggs
180 mls of natural yoghurt or Soya yoghurt
Egg wash

1. Sieve all dry ingredients together in a bowl and mix well. Rub in chilled butter until you get a breadcrumb texture. Add sugar and blueberries and mix in.
2. Whisk eggs and natural yoghurt together
3. Make a well in the centre of flour mixture and mix in liquid. Keep a little bit of the liquid mixture back in case not all liquid is required. Mix the liquid and flours together to a soft dough
4. Lightly roll out the soft dough on a rice floured surface. Cut scones out with a scone cutter. Lay on a floured surface, egg wash and bake in oven at 230 C for 12 – 14 minutes. Allow to cool before serving.

(Use dried fruits, raspberries, blackberries, grated apple, nuts etc instead of seeds)