This recipe can be used to make savoury cheese scones or adapted for sweeter fruit scones. As the wet components are the same for both types. It is also easy to make a batch of both savoury and sweet scones.

The wet components:

150ml natural yoghurt

2 eggs

Mix these together in a bowl and put to one side while the dry components are prepared.

for savoury Cheese scones:

300 gm self-raising gluten free flour

I teaspoon of baking powder.

Pinch of salt (if you must)

100gm grated cheese – Cheddar is fine but other hard cheeses work well

Mix together and add to the egg and yogurt to make a dough. This can be rolled out and cut into rounds or simple made into balls. Bake in the oven at 250C for

For fruit scones:

300 gm self raising gluten free flour

1 teaspoon of baking powder

1 tablespoon caster sugar

100gm butter

50gm raisons

Mix together and add to wet mix to make dough as above.

You can see where we are going with this. To make both types in one batch, make the wet component and use half quantities of other stuff. Half and half – lovely!